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Courgette [Zucchini] and Tomato Flan (Quiche Aux Courgettes

ingredients

4-6 servings
275 g (10 oz) Shortcrust pastry dough

for the filling

50 g (2 oz) 4 Tbs Butter
2 Garlic cloves, crushed
4 Courgettes (zucchini), sliced
Salt and pepper to taste
125 ml (4 fl oz) 1/2 cup Single (light) cream
3 Eggs
50 g (2 oz) 1/2 cup Gruyere or Cheddar cheese, grated
5 Small tomatoes, blanched, peeled and thinly sliced

method

1. Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).

2. Roll out the pastry dough to about 1/2 cm (1/3 in) thick and use it to line a well-greased 23 cm (9 in) flan tin. Put the tin on a baking sheet.

3. Melt the butter in a large frying-pan. Add the garlic and fry for 1 minute. Add the courgette (zucchini) slices and seasoning to taste. Cook for 8 to 10 minutes, or until they are evenly browned. Remove from the heat.

4. Beat the cream, eggs and grated cheese together.

5. Arrange the courgettes (zucchini) and tomatoes in concentric circles in the flan case. Pour over the cream mixture. Put the baking sheet into the oven and bake the quiche for 35 to 40 minutes, or until the filling is set and firm and golden brown on top.

6. Remove from the oven and serve at once, if you are serving the quiche hot, or set aside to cool before serving.

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