• 2 Sheets Frozen Ready-Rolled Shortcrust Pastry, Partially Thawed
  • 1 Small Zucchini, Cut into Ribbons
  • 60g Feta Cheese, Crumbled
  • 1 tbs Freshzest Chives, Finely Chopped
  • 2 Garlic Cloves, Crushed
  • 1/4 tsp Dried Chilli Flakes
  • 4 Eggs
  • 1/4 Cup Pure Cream
  • 1/4 Cup Finely Grated Parmesan Cheese
  • Salt and Pepper

Zucchini and Feta Quiche .


Preparation Time: 20 Minutes

Cooking Time: 10 Minutes + 35 Minutes

Serving Size: 1 Large Quiche

  1. Preheat oven to 200 degrees Celsius fan forced. Place a baking tray in oven. Use the pastry to line base and sides of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Line the inside of the pastry loosely with tin foil and fill slightly with pastry weights or rice. Place on the baking tray and cook for 10 minutes or until coming away at the sides slightly. Remove from oven, take out the foil and weights and reduce the oven temperature to 180 degrees Celsius.
  2. Arrange Zucchini and Feta in pastry case.
  3. Make the Egg mix by combining Eggs, Cream, Parmesan cheese, seasoning and mixing thoroughly. Then add Chives, garlic and chilli. Pour over zucchini and feta cheese. Place in oven and cook for 35 minutes or until golden and just set. Serve.
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