Wednesday, June 27, 2012

Zucchini & Fetta Quiche

In keeping with the posts about shopping local and supporting local suppliers, this recipe uses mostly locally sourced products. 

Ingredients – Serves 4-6
1 quantity shortcrust pastry
8 Libreri Farm Free-Range eggs
1/2 cup Udder Farm cream
1/2 cup finely grated parmesan cheese
2 small zucchini (or 1 large), cut into ribbons
60g Udder Farm fetta cheese, crumbled
1 tablespoon finely chopped fresh chives
2 garlic cloves, crushed

1. Pre-heat oven to 180°C
2. Line a loose based tart pan with shortcrust pastry and blind-bake. (If you place tart pan on a baking tray/pizza tray it is easier to remove from oven and there is less chance of spillage onto bottom of oven)
3. Whilst pastry is blind-baking, place eggs, parmesan cheese, crushed garlic and cream in a large pouring bowl/jug and whisk well. You can season egg mixture with salt & pepper at this stage if desired. (Remember that the fetta is salty, so don't over-do it)
4. When pastry shell has been removed from oven and cooled slightly, arrange zucchini and fetta in base of pastry shell.
5. Pour egg/cream mixture into pastry case, sprinkle chives on top and bake for 35 minutes or until just firm when touched in centre.
6. Allow to stand for 3-5 minutes before serving.
7. Serve with a green salad.

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