courgette and broccoli quiche

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160g shortcrust pastry, rolled to 5mm thick

20g butter

1 courgette, finely grated

salt and pepper

100g broccoli, cut into small florets

3 free-range eggs

180ml milk

50g cheddar, grated

2 tomatoes, sliced

Preheat the oven to 200C.

Line a 20cm tart tin with the pastry, then place in the fridge for 30 minutes.

Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10 minutes.

Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes.

Turn the oven down to 180C.

Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and

black pepper, then drain through a sieve to remove any excess moisture.

Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a

bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the

bottom of the pastry case, place sliced tomatoes.

Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and

whisk once more.

Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining

cheese over the top.

Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.

Set aside to cool slightly before serving.

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