Name: Zucchini Quiche recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 2 sheets frozen shortcrust pastry, defrosted; 3 large zucchinis; 2 tbs olive oil; 1 clove garlic, crushed; 2 brown onions, thinly sliced; 60g baby spinach; 5 eggs; 300ml cream; 1 cup tasty cheese, grated; Pinch of salt and pepper *to taste

by Greer Worsley Last updated on 11/11/2020

Filled with soft onions, swirls of garlicky zucchini and a cheesy egg custard, you won't believe how easy this vegetarian quiche is to make. - Greer Worsley

Ingredients

2 sheets frozen shortcrust pastry, defrosted
3 large zucchinis
2 tbs olive oil
1 clove garlic, crushed
2 brown onions, thinly sliced
60g baby spinach
5 eggs
300ml cream
1 cup tasty cheese, grated
Pinch of salt and pepper *to taste

Method

Step 1

Preheat oven to 180C. Line a 28cm loose-bottom, deep-sided quiche tin with the pastry. To blind bake, place a sheet of baking paper on the pastry and fill with rice, lentils or other baking weights. Bake for 10 minutes, then remove weights and paper. Return to the oven for a further 10 minutes until pastry is golden and cooked.
Step 2

While pastry is cooking, remove ends from zucchini and slice lengthwise into thin strips. Place on a baking tray, drizzle with 1 tbs olive oil and sprinkle over garlic. Season with salt and pepper. Bake for 20 minutes until starting to soften.
Step 3

Place remaining olive oil and onions in a frypan and cook, stirring regularly, over low heat for 15 minutes until onions are soft and starting to caramelise.
Step 4

Reduce oven temperature to 160C. In a large bowl, whisk together eggs and cream. Season well with salt and pepper. Stir through grated cheese.
Step 5

Place onion on top of the pastry in the quiche tin. Add spinach, then arrange zucchini on top. Pour over egg mixture. Bake for 30 minutes until eggs have just set and the top is golden.