Tomato and Courgette Zucchini Quiche Recipe

Summary

Preparation Time35 MinCooking Time40 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Basic short crust pastry dough1 (Made From 6 Ounce Flour)
 Tomatoes3 Small, sliced
 Courgettes3 Small, sliced
 Eggs2
 Milk1⁄4 Pint
 Salt To Taste
 Freshly ground black pepper To Taste
 Grated cheddar cheese3 Ounce

Directions

GETTING READY
1) Preheat the oven to 400°F.
2) Dust flour over the working table and roll out the dough.
3) Using the rolled dough sheet line a 8 inch flan ring and set on a baking sheet.
4) Bake in the oven for 15 minutes.

MAKING
5) Place the tomatoes and courgettes in the pastry case.
6) In a bowl, beat together eggs, milk and seasoning to taste.
7) Spoon the egg mixture over the filling and dredge with the cheese.
8) Bake in the oven for 25 minutes, until the filling is set.

FINALIZING
9) Allow to cool over a wire rack, to remove the flan ring.
10) If you wish to freeze the dish, then do so at this stage. Freeze the quiche until firm.
11) Wrap the quiche in foil and pack in freezer bag.
12) Seal, label and return to freezer.

SERVING
13) Serve hot with small mixed salad.
14) If using the frozen quiche, take off the wrapping and place the quiche on a baking sheet.
15) Reheat from frozen in a preheated moderately hot oven for 30 minutes or until well heated.
16) Serve as mentioned in step 13.
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