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Veggie Quiche (Serves 4)

November 22, 2017

 

Ingredients:

 

  • 1 x Onion (sliced),

  • 1 x Garlic clove (crushed),

  • 400g Spinach (steamed and drained of excess water)

  • 200g Kale (steamed and drained of excess water)

  • 1 x Courgette (sliced),

  • 3 x Eggs (beaten),

  • 150ml Double cream,

  • 250g Scanorza, smoked Mozzarella (grated),

  • 320g Ready rolled short crust pastry,

  • Hand full of freshly chopped chives,

  • Salt & pepper (to taste),

  • 9 inch non-stick pie / flan baking dish.

 

Method:

 

  1. Remove the pastry from he fridge, roll out onto a floured surface and leave to rest for 45 minutes.  Should any cracks form as you roll the pastry out, simply dab your finger with some water and gently rub the cracks so they join together again,

  2. Pre-heat the oven to 180 / gas mark 4, 

  3. Place the pastry into the non-stick baking dish.  With a knife carefully cut around the top of the dish, ensuring you leave a little of the excess pastry around the dish,

  4. Blind bake the pastry in the middle shelf of the oven.  For this, I would line the top of the pastry with greaseproof paper, and then add baking beads on top as a weight.  Bake for around 15 minutes,

  5. After 15 minutes, remove the weight and greaseproof paper from the pastry and put it back in the oven for another 10 minutes, remove from oven and set aside,

  6. Meanwhile, in a griddle pan, grill the courgette slices so that they slightly char, but do not burn.  Keep flipping over after a few minutes or so until cooked.  This will ensure it dries out some of the excess water in the courgette, and also give it a nice smoked flavour,

  7. Once the kale and spinach has been steamed in the method you choose best and its cool enough to handle, squeeze out the excess water,

  8. In a non-stick pan with a drizzle of oil fry the onions and garlic until soft and sweet, normally around 10 minutes,

  9. In a clean bowl, combine the cooked courgette, spinach, kale, onion, garlic and grated cheese,

  10. Add the beaten eggs, cream and seasoning to the veggies and stir through well,

  11. Fill the pastry with the combined mixture and then place back into the oven for 30 minutes until golden brown on top,

  12. Serve up with a sprinkle of fresh chives and some coleslaw.

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