Enjoy all the flavours of a spring quiche.
Quiche recipe ingredients
For the pastry
375g plain flour
Pinch of salt
175g of cold butter (cubed)
Splash of ice cold water.
100g of cheddar
1 ½ courgettes
3 cloves of garlic
Knob of butter
To make the pastry add plain flour, salt and butter to a food processor and blend until it looks like breadcrumbs (this can be done by-hand it just takes a bit longer). Once this has happened add a very small amount of water and continue to process until the pastry comes together in a smooth ball. At this point, dust a work surface with flour, and roll out your pastry. Put pastry in a greased quiche tin, chill in the fridge. After your pastry has chilled for 30 mins blind bake the pastry with baking beans (we use dried lentils) for 25 mins.
While pastry is in the oven, cut your courgettes into even rounds and finely chop your garlic. Fry in butter until the courgettes go golden brown.
Beat your eggs in a bowl with a whisk until light and slightly foamy and add grated cheddar.
When your pastry has finished, blind baking remove your baking beans and add your cheese/egg mix. After this add your garlic courgettes, I like to arrange mine in a spiral pattern. Return to the oven and bake for a further 20 mins.
You can use this same pastry and egg recipe and add whatever fillings you want.