Super Summer Quiche
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Super Summer Quiche

  • Author: Helen Jackson

Description

Full of goodness this quiche is perfect for dinner and serves 5-6 for only $14. Dinner Cracked!


Ingredients

  • 3 (450g) pre-rolled short crust pastry sheets, thawed
  • 1 tablespoon olive oil
  • 1 red onion, finely sliced
  • 1 clove garlic, finely chopped
  • 4 medium-size courgettes, grated
  • 1 large handful baby spinach leaves
  • 5 eggs
  • 300ml cream
  • Salt and freshly ground black pepper
  • 100g feta (or goats’ cheese), crumbled
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon dried dill (optional)
  • ¼ cup chopped parsley

Instructions

  1. Preheat the oven to 180°C. Grease a 24cm, quiche dish.
  2. Line the dish with pastry, trimming the edges to fit.
  3. Refrigerate for 15 minutes and then bake blind for 20 minutes. Remove from the oven and allow to cool for 15 minutes.
  4. While the pastry is cooling heat a film of oil in a frying pan and gently cook the onion, garlic and courgette until tender. Add the spinach to the pan and cook just until wilted.
  5. Press the vegetables to extract excess liquid and drain this from the pan. Spoon the vegetables evenly over the pastry base.
  6. In a bowl, whisk together the eggs and cream, season with salt and pepper.
  7. Pour the egg mixture over the vegetables, stirring a little to combine and then sprinkle with the feta and parmesan cheese along with the parsley and dill.
  8. Bake for 30 minutes or until just set in the centre. Allow to sit for 15 minutes before topping with basil leaves and cherry tomatoes and then serving.

Nutrition

  • Serving Size: 5