|
Preparing Time: 30 min
|
Chilling Time: 30 min |
Pastry Bake Time: 30 min
|
Quiche Bake Time: 30 min |
|
Total time: 2 hours
|
|||
|
Ingredients
|
Method
|
||
|
Short Crust Pastry (Pâte Brisée)
140 g of plain flour
113 g chilled unsalted butter chopped
½ tsp salt
1 pinch sugar
4 tbls very cold water
  |
Pour the flour, salt, sugar and butter into a large bowl. Rub together with your fingerprints until the mixture resembles breadcrumbs. Add cold water. | ||
  |
Bring the mixture together into a ball and then form the square. Cover with plastic wrap or pop in the plastic bag and chill 30 minutes in the fridge. | ||
|
Quiche Filling:
1 medium new courgette
|
In the meantime, slice thinly courgette. Preheat the oven to 180°C, gas mark 6.
|
||
 |
Flour lightly the worktop and place the unwrapped pastry. Roll it to form the square or circle, depending on the shape of your tin. The square or disc should be big enough to fit the 22x22 cm tart tin with the loose base.
|
||
  |
Line the tin with the pastry. The easiest way is to roll the pastry on the pin and then unroll it over the tin. | ||
  |
Work the pastry into the corners, you can also trim the excess pastry from the edges, but to avoid it I always try to roll out the pastry to fit the tin quite precisely.
|
||
 |
Line the pastry case with baking paper and beans. Pop it in the oven and bake about 20 minutes. Remove baking paper and baking beans and then continue to bake the pastry until very light brown.
|
||
|
200 ml cream (I used whipped cream)
2 eggs
40 g cheddar cheese shredded
pinch of salt
pinch of grated nutmeg
|
Mix the eggs, cream, salt and nutmeg in the glass container or a bowl. Combine with a whisk. Add shredded cheese to the mixture and stir.
|
||
 |
Pop out from the oven and place the sliced courgette on the pastry. Pour the egg and cream mixture over the courgette filling. Spread the cheese evenly.
|
||
 |
Bake about 25-30 minutes until the filling starts bubbling and getting brown. Remove from the oven. Serve it warm or completely cool.
|
||
