Courgette [Zucchini] and Tomato Flan (Quiche Aux Courgettes
Ingredients
- 10 oz Shortcrust pastry dough
for the filling
- 2 oz Butter
- 2 Garlic cloves crushed
- 4 Courgettes zucchini, sliced
- Salt and pepper to taste
- 4 floz light cream
- 3 Eggs
- 2 oz Gruyere or Cheddar cheese grated
- 5 Small tomatoes blanched, peeled and thinly sliced
Instructions
- Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).
- 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.
- 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.
- Beat the cream, eggs and grated cheese together.
- 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.
- Remove from the oven and serve at once, if you are serving the quiche hot, or set aside to cool before serving.
Calories: 567 kcal
Carbohydrates: 51 g
Protein: 17 g
Fat: 34g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 201 mg
Sodium: 612 mg
Potassium: 1026 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 2647 IU
Vitamin C: 57 mg
Calcium: 202 mg
Iron: 4 mg