Ingredients (makes a 8-10″ quiche):
- 160g of shortcrust pastry
- 225g of medium-fat curd cheese
- 1 tablespoon grated Parmesan cheese
- 150 ml of single cream
- 2 eggs
- 1 large red pepper – chopped into cubes
- 1 courgette – sliced
- 1 red onion – thinly sliced
- 3 tablespoons of olive oil
- 2 garlic cloves – crushed and sliced
- 2 teaspoons of dried thyme
- 2 teaspoons of dried oregano
- Salt and pepper to taste
Roll out the pastry to around 3-5mm thick and line a flan dish. Prick the base and put it into the fridge for around 10-15 minutes. While the pastry is in the fridge heat up a little olive oil in a pan and add the onion, red pepper, courgette and garlic and fry until soft. Remove from the heat once ready.
Pre-heat the oven to 190 degrees C.
In a large bowl, mix together the eggs, curd cheese and cream along with the herbs and some salt and pepper. Pour the fried vegetables into the bowl and stir around.
Take the pastry lined dish from the fridge and pour the whole mixture into it. Sprinkle the parmesan cheese over the top to create a nice even coating.
Bake in the oven for 40-50 minutes or until golden brown on top. Leave to cool for a few minutes and then cut into slices and serve with some salad and fresh crusty bread. Yum!
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