Who doesn’t love a good quiche? This delicious variation with zucchini is a must-try!
TOTAL TIME 1 hour 45 min + refrigeration & cooling | SERVES 4-6
INGREDIENTS
Pastry case
- 1 ¾ cup flour
- 1 tsp salt
- 150 g cold butter, coarsely chopped
- 1 egg yolk
- 2 tsp lemon juice
- 1 tbsp iced water
The Filling
- 2 tbsp vegetable oil
- 240 g baby marrow, grated
- 2 leeks, thinly sliced
- 3 eggs
- 300 ml cream
- ½ cup milk
- 180 ml cheddar, coarsely grated
METHOD
Pastry case
PULSE flour, salt and butter together in a food processor until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and water; process until ingredients just come together.
WRAP pastry in cling film and refrigerate for 30 minutes.
PREHEAT the oven to 200°C. Lightly grease a 25 cm round, 3.5 cm deep, loose-based fluted tart tin.
ROLL chilled pastry between sheets of baking paper until large enough to line the tin. Lift pastry into tin and gently press into the base and side of the tin. Trim off any excess pastry.
LINE the pastry case with baking paper and fill with dried beans or rice. Place on an oven tray and bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden and dry. Cool.
The Filling
REDUCE oven to 180°C.
HEAT oil in a frying pan. Fry leeks and baby marrow until soft; set aside.
WHISK eggs, cream and milk together in a bowl. Stir in leeks and cheese.
POUR filling into the blind-baked pastry case. Bake quiche for 35 minutes or until filling is set. Cool for 10 minutes before serving.
FOOD TEAM TIP: It is important not to over-process or overwork the pastry dough as this will make it dense and tough. Prebaking the pastry case is important to prevent the base of the quiche from going soggy.
Ingredients
- Pastry case
- 1 ¾ cup flour
- 1 tsp salt
- 150 g cold butter, coarsely chopped
- 1 egg yolk
- 2 tsp lemon juice
- 1 tbsp iced water
- The Filling
- 2 tbsp vegetable oil
- 240 g baby marrow, grated
- 2 leeks, thinly sliced
- 3 eggs
- 300 ml cream
- ½ cup milk
- 180 ml cheddar, coarsely grated
Instructions
Pastry case
PULSE flour, salt and butter together in a food processor until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and water; process until ingredients just come together.
WRAP pastry in cling film and refrigerate for 30 minutes.
PREHEAT the oven to 200°C. Lightly grease a 25 cm round, 3.5 cm deep, loose-based fluted tart tin.
ROLL chilled pastry between sheets of baking paper until large enough to line the tin. Lift pastry into tin and gently press into the base and side of the tin. Trim off any excess pastry.
LINE the pastry case with baking paper and fill with dried beans or rice. Place on an oven tray and bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden and dry. Cool.
The Filling
REDUCE oven to 180°C.
HEAT oil in a frying pan. Fry leeks and baby marrow until soft; set aside.
WHISK eggs, cream and milk together in a bowl. Stir in leeks and cheese.
POUR filling into the blind-baked pastry case. Bake quiche for 35 minutes or until filling is set. Cool for 10 minutes before serving.
FOOD TEAM TIP: It is important not to over-process or overwork the pastry dough as this will make it dense and tough. Prebaking the pastry case is important to prevent the base of the quiche from going soggy.
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Shared by Food&Home.
