Courgette Quiche Recipes

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
• Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
• Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps:

• Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
• Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
• Preheat oven to 400°F
• In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
• Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
• Spread half of the cheese and the bacon over the bottom of the pie shell.
• Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
• Place pie shell on a cookie sheet.
• Carefully pour custard mixture into pie shell.
• Sprinkle with the rest of the cheese and bacon.
• Bake on center shelf for 15 minutes.
• Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
• Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.

Steps:

• Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
• Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
• Put the pastry in a polythene bag and chill for at least 30 minutes.
• On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
• Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
• Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
• Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
• Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
• Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.