Super Summer Quiche
Servings
5
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesFull 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
300 ml cream
Salt and freshly ground black pepper
100 g feta (or goats’ cheese), crumbled
0.5 cup grated parmesan cheese
1 teaspoon finely grated lemon zest
1 teaspoon dried dill (optional)
0.25 cup chopped parsley
Directions
- Preheat the oven to 180°C. Grease a 24cm, quiche dish.
- Line the dish with pastry, trimming the edges to fit.
- Refrigerate for 15 minutes and then bake blind for 20 minutes. Remove from the oven and allow to cool for 15 minutes.
- 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.
- Press the vegetables to extract excess liquid and drain this from the pan. Spoon the vegetables evenly over the pastry base.
- In a bowl, whisk together the eggs and cream, season with salt and pepper.
- 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.
- 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.