Parmesan and Courgette/Zucchini Quiche with Parmesan Pastry and CherryTomatoes

                Parmesan and Courgette/Zucchini Quiche with Parmesan Pastry & Baby Tomatoes


Even though the summer's been cold and wet  the courgettes are still producing well at my allotment.  This recipe is perfect for the ones that have grown a little too big.  I used 2 courgettes for this recipe, both were about  9"/23cms in length.  I also had lots of little Sweet 100 tomatoes ready although any cherry tomatoes will do nicely. 

This dish is just gorgeous... if you love cheese as much as I do then it's a real winner. 
The pastry is rich crisp and cheesy, so delicious and the filling is just lovely.  It's best  served warm or at room temperature.. as with most quiches when the flavours have had time to meld together. 

I made Parmesan pastry but feel free to use your own shortcrust pastry recipe or shop bought if you need to. 

The recipe will serve 4 good portions for lunch or 6 quite comfortably for a starter.  The recipe should make around  10-12 muffin sized smaller quiches if preferred.

You will need a deep 9"/ 23cm greased loose bottomed quiche tin ( or just the same size pie dish if you don't want to remove the quiche) Baking Beans & Parchment Paper

Parmesan Pastry

40gms/ 1½oz /  ½ cup of freshly, finely grated Parmesan Cheese (use Cheddar if you prefer)
225gms/ 7oz/ 1½cups plain flour  (all purpose)
150gms/ 5oz / ½cup + 1tbsp cold butter 
1 level tsp mustard powder or Cayenne Pepper
1 level tsp Sea salt
1 large egg beaten
(a little ice cold water may be needed if the dough won't come together)

The Filling

2 large courgettes mine were 9" 23cms  coarsely grated  or 4 regular sized ones
1 large onion finely diced
2 large Garlic Cloves minced
1 tbsp Olive Oil
4 Large Eggs 
250ml/ 8fl oz /1 cup Whipping/Pouring Cream
100gms/ 3½oz/ 1 cup Freshly grated Parmesan Cheese (save a little for sprinkling the top) use Cheddar if you prefer 
A few good grinds of the Black Pepper Mill
1 tsp of Sea Salt
1 tbsp Fresh Thyme leaves or 1 tsp dried thyme
around a dozen cherry tomatoes (optional)

To make the Pastry

Sieve the flour, mustard/cayenne & salt into a mixing bowl
Cube the butter into small pieces and add to the flour
Using your fingertips rub the butter into the flour until it resembles fine breadcrumbs
Add the Parmesan to the bowl and combine with the flour & butter "breadcumbs" 
Beat the egg
Make a well in the centre of the bowl and place the beaten egg into it
Carefully bring together to make a soft ball of dough
If it doesn't come together add a tiny drop of cold water and try again.  Don't add too much at a time..the dough will be ruined if too wet.
Wrap the dough in cling film...flatten it slightly and leave to rest for at least ½ hour or until you need it.
Remove the dough from the fridge and roll out on a floured surface until quite thin 
Line your greased tin with it overlapping the edges and tucking the pastry carefully into the corners
Prick over with a fork
Scrumple up the baking parchment and cover with the baking beans
Pop back into the fridge for around 10 mins 
  
While it's chilling heat up your oven to 220c/ 425f/ gas 7

When the oven is hot place the pastry case on the centre shelf and bake for around 15 minutes,  remove the paper & beans and if the pastry is still not cooked through pop back in until it's lightly brown all over.
Trim off the overlapping edges with a sharp knife ( I always scoff these straight away ...cooks perks)


Reduce the heat 180c/  350f /gas 4



The Filling:

After grating the Courgettes place them in the middle of a clean Tea Towel and squeeze out as much water as you can.
Add the olive oil to a frying pan on a low heat.
Throw in the onions and fry gently until starting to soften
Add in the garlic and continue to cook until completely soft and translucent but not brown
Beat the eggs in a large bowl, add the cream, Parmesan, Black Pepper & Thyme 
Add the onions & garlic and the courgettes
Mix well together and carefully pour the mixture into the pastry case
Sprinkle over the little grated  Parmesan that you saved 
Cut the tomatoes in half and place around the edge of the quiche 
Place the quiche tin onto an oven tray and put onto the centre shelf of the oven
Bake for around 25 minutes..maybe a little more or less but the top should be beautifully golden and the centre set.
Place on a cooling rack...don't be tempted to remove it from the tin until it's relatively cool.

Serve warm or at room temperature

I served this with a mixed green salad and a few warm new potatoes 

I hope you enjoy it as much as we did ♥

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