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

Method

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.

Cheesecake Ice-Cream

This recipe was a hit with family and friends at a recent dinner. It is a 2 stage process, but not that difficult, and definitely worth it! It is extremely rich, and therefore, a "sometimes" food to be eaten in small amounts and shared with friends.

Vanilla Bean Condensed Milk
Ice-Cream
Ingredients
•400g can condensed milk
•500ml Udder Farm Cream
•1tsp vanilla bean paste






Method
1.In a stand mixer whip cream until soft peaks form, add vanilla bean paste and then at low speed add condensed milk, mix until just combined.
2.Transfer to jug and chill in fridge for 2-3 hrs.
3.Churn in ice-cream maker, as per machine instructions.
4.Place in airtight container. Freeze.


Cheesecake Ice-Cream
Ingredients
•350g cream cheese, softened
•1/3 cup caster sugar
•1/4 tsp vanilla bean paste
•1/2 cup Udder Farm Cream
•125g Toblerone, chopped
•1 litre Vanilla Bean Ice-Cream, softened
Method
1.Remove Vanilla Bean Ice-Cream from freezer
2.Using a stand mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
3.Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.