Monday, November 10, 2014

Courgette (zuchini) and Cheddar Quiche

 This week I'm making something a bit different as it's not sweet for once. This quiche came to me on a Sunday when I needed to make something special for Sunday lunch but also needed to use up a couple of different things in the fridge, namely eggs and courgettes (zuchinis). So I threw together this quiche and it immediately became a favourite with the bf. So this week I decided to share the recipe with you, and I would definitely recommend trying it.

Courgette and Cheddar Quiche

Short crust pastry (just ensure that you leave the sugar out, you can add cheese here if desired)
11-12 Eggs
1 onion
4 courgettes (zuchini)
1 tsp salt
1 clove garlic crushed
1/4 cup cheddar + extra for sprinkling
pepper to your preference

I should start this recipe with a warning, it requires some prep-work and planning, it's manageable without the prep but it just won't be the same. It is necessary to shred the courgette and take some of the water out before starting the cooking process. I would recommend doing this approx 5 hours ahead but even an hour ahead would help. So here's how I do it. Grate the courgettes with a large holed grater. Measure out one teaspoon of salt before you do and sprinkle a little a little between each courgette that you grate. Then mix together very well. The salt will start to draw out water from the courgettes. Drain the water using a sieve.

Place the drained courgettes into a colander that has been lined with clean kitchen paper.

Push the remaining kitchen paper over the top of the courgettes and placing the colander over a plate leave it in the fridge for at least an hour up to over-night.You will also need to prepare and chill your short crust pastry, or if you are using pre-made then you will need to let it come up in temperature so that you can work with it.

Roll out your dough and place into a greased pie case. Line this with grease-proof paper and fill with ceramic beads, or just dry rice, focusing the most weights on the edges and against the walls to prevent shrinkage. I also leave extra pastry over the edge to allow for a little shrinkage.

While the dough is cooking heat some olive oil in a frying pan, sautee the diced onion and add your well drained courgettes.

Cook these together and add some crushed garlic for flavour. Cook for approx 2-3 minutes stirring regularly so that none of the courgette pieces brown. In the mean-time beat together 11-12 large eggs, I leave out 4 yolks but you can choose to include if you wish. Push the courgettes and onions to the side and add your beaten eggs to the pan.

Toss the eggs and courgettes and add 1/4 cup of grated low fat mature cheddar. Only cook the eggs until they start to come together and then remove from the heat to stop the cooking process. Then pour into the pastry case.

Sprinkle with a bit more cheddar and return to the oven for just 15-20 minutes, checking on it after 10 minutes.

Beautiful hand modelling from my bf here!

Then enjoy your quiche with some delicious salad.

No comments:

Post a Comment

Honeymoon first Stops: Boston and Las Vegas

We left London on A Saturday afternoon and flew to Boston, arriving in at 7.30pm Boston time. We somewhat regretted flying from London when ...