Courgette Quiche
When you need a hearty dish with veggies and cheese, make this courgette quiche recipe. The perfect dish to use up leftover vegetables in the fridge.
Ingredients
- 8 oz plain wholemeal flour
- pinch of salt
- pinch of paprika
- 4 oz margarine
- 2 - 3 tablespoons cold water
- beaten egg to glaze
for the filling
- 1 lb courgettes sliced
- 1 clove garlic crushed
- 1 onion chopped
- 1 tablespoon oil
- 4 oz Cheddar cheese grated
- 2 eggs
- 1/2 pint milk
- salt and pepper
Garnish
- tomato slices
- cress
Instructions
- for the wholemeal pastry
- Sift the flour, salt and paprika into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles breadcrumbs. Add enough water to mix to a soft dough. refrigerate.
- Roll out on a lightly floured surface and use to line a 20 cm (8 in) flan dish or ring placed on a baking tray.
- Cook the courgettes, garlic and onion in the oil until softened. Arrange in the pastry case and sprinkle over the grated Cheddar. Lightly beat the eggs, milk and season-ng together, pour over the cheese mixture.
- Bake in a moderately hot oven for 35 - 40 minutes. Garnish with tomato and cress and accompany with a coleslaw salad.
Notes
Cook's Tip
To lift pastry into a flan tin, fold it over the rolling pin, then lift it loosely over the tin. Press in with fingertips.
To lift pastry into a flan tin, fold it over the rolling pin, then lift it loosely over the tin. Press in with fingertips.
Calories: 657 kcal
Carbohydrates: 51 g
Protein: 23 g
Fat: 43g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 158 mg
Sodium: 1110 mg
Potassium: 714 mg
Fiber: 8 g
Sugar: 8 g
Vitamin A: 1928 IU
Vitamin C: 23 mg
Calcium: 345 mg
Iron: 3 mg