Courgette Double Cheese Quiche Recipes

CRUSTLESS QUICHE

Steps:

• Preheat oven to 180°C fan bake.
• In a large bowl whisk eggs well then mix in the milk.
• Add the rest of the ingredients and mix together to combine.
• Pour into a greased or lined quiche dish (or baking tray) and spread out the top.
• Bake for 40 minutes until golden and cooked through. Let it sit in the dish for around 10 minutes before serving.
• Serve as a main meal with a side salad or greens. Or serve it cold the next day at a picnic or as a lunch box filler.

DOUBLE DOUBLE BACON CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F.
• To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
• To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.

COURGETTE QUICHE

Steps:

• In a mixing bowl add the butter to the flour and lightly rub in with your fingers until the mixture resembles breadcrumbs.
• Add the cold water and with a blunt knife, gently bring the pastry together, then finish off with your hands, trying to work the dough as little as possible.
• You may need to add a drop or two more water if there are still a lot of crumbs of flour.
• Once the dough is just combined, wrap in clingwrap and place in fridge for at least half an hour. (You can make the pastry up to 2 days before you want to cook the quiche, or freeze for up to a month).
• Preheat the oven to 190˚C/370˚F
• Roll out the pastry on a gently floured work surface. Sprinkle the top with flour and roll out the pastry to a 27cm diameter circle.
• Gently roll the pastry so it wraps around the rolling pin then lift this over to your dish. Unroll it over your 23cm/9" pie tin/dish.
• Trim the edges. If there are any tears in the pastry, dab a little water around the edges of the hole, and then press a pastry scrap into the hole.
• Prick the base lightly with a fork then line it with a large piece of baking paper and fill with some rice or cooking beans. Place in oven for 25 minutes until very light brown.
• Fry the sliced courgette and spring onion in the olive oil in a frying pan over a medium to high heat for 3 minutes each side. You want them to have a some colour - this gives them flavour.
• In a bowl, whisk the eggs and the milk together with a fork, then add the grated cheese, herbs and black pepper.
• Once the pastry is cooked, remove from the oven and turn the oven down to 170˚C/ 340˚F. Carefully lift the corners of the baking parchment and lift out of your case (taking care as the beans/rice will be very hot).
• Spread the teaspoon of Dijon mustard evenly over the pastry base, then sprinkle over the zucchini and spring onion mixture and the sweetcorn before carefully pouring the egg mixture over.
• Place back in the oven and bake for 30-35 minutes until lightly golden and puffed up.
• Leave in the dish for at least 10 minutes to cool. Best served at room temperature.