Courgette Feta Quiche
A herby olive oil pastry case filled with rolled courgette ribbons, a creamy feta custard and cherry tomatoes. A beautiful way to use up a courgette glut.
Equipment
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Ingredients
FOR THE PASTRY:
- 200 g plain flour
- 3 tsp dried Herbes de Provence
- 1 tsp fine salt
- 60 ml olive oil
- 60 ml cold water (or less)
FOR THE FILLING:
- 2 to 3 medium courgettes
- 12 cherry tomatoes halved
- 200 ml double cream
- 3 eggs
- 75 g extra-mature cheddar finely grated (see recipe note)
- 75 g feta finely crumbled
- salt and pepper to taste
Instructions
- Mix the flour, Herbes de Provence and salt in a bowl.200 g plain flour, 3 tsp dried Herbes de Provence, 1 tsp fine salt
- Stir in the olive oil. Using your fingers rub the oil into the flour until the texture resembles coarse sand.60 ml olive oil
- Knead the dough, adding the cold water little by little until the dough clumps together.60 ml cold water (or less)
- Preheat the oven to 200°C (390°F).
- Roll the pastry out on a lightly floured surface to fit a 23cm tart tin or loose-bottomed quiche tin. Trim excess pastry.
- Fill the pastry case with beans (ceramic or not).
- Bake for 15 minutes.
- In the meantime, slice the courgettes lengthways into thin ribbons using a vegetable peeler or mandoline.2 to 3 medium courgettes
- When the pastry is cooked, remove the baking beans from the pastry shell.
- Roll each courgette ribbon into a loose spiral and stand upright over the base of the pastry case, packed closely together. Depending on the size of the courgettes you are using you might have to cut the ribbons in half so that the height of each roll matches the height of your tart/quiche tin.
- Whisk the cream and eggs together, then stir in the finely grated cheese and finely crumbled feta. Season with salt and pepper.200 ml double cream, 3 eggs, 75 g extra-mature cheddar, 75 g feta, salt and pepper
- Pour the cream mixture carefully over the courgette rolls.
- Top some of the courgette rolls with a cherry tomato half, cut-side up.12 cherry tomatoes
- Bake for 35–45 minutes at 200°C (390°F), until set and golden.
- Cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Note:
Grate the cheese on the thin side of a box grater (rather than the coarse side)
Grate the cheese on the thin side of a box grater (rather than the coarse side)
Nutrition
Serving: 1servingCalories: 337kcalCarbohydrates: 23gProtein: 10gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 108mgSodium: 501mgPotassium: 270mgFiber: 1gSugar: 3gVitamin A: 815IUVitamin C: 15mgCalcium: 153mgIron: 2mg