Summer quiche

Babiche Martens

There is something so summery about a quiche: perfect to take for a picnic or to whip up when unexpected visitors turn up for lunch. I always make my pastry but, hey, this is about more time on the beach, so use store-bought if need be. Quiche is versatile, so whatever cheese you have in the fridge will suffice, plus ham or salmon and a few herbs.

Ingredients

400 g	Savoury shortcrust pastry (Main)
2	Spring onions, sliced thinly
1 cup	Rocket
3 medium	Courgettes, sliced thinly
100 g	Feta, crumbled
5	Eggs (Main)
1 cup	Milk, or cream
¼ cup	Chopped parsley
½ tsp	Salt and freshly ground black pepper
½ cup	Tasty cheese
2 Tbsp	Olive oil
200 g	Cherry tomatoes
1 handful	Rocket leaves

Directions

1. Set oven to 180C.
2. Roll out the pastry on a lightly floured board. Line a 22cm quiche tin with pastry and cut off the excess around the edges.
3. Refrigerate for 20 minutes. Line the pastry with baking paper and rice. Bake blind for 20 minutes.
4. In the base of the cooked pastry arrange the spring onions, rocket and courgettes. Sprinkle the feta over them.
5. Whisk the eggs, milk, parsley, salt and pepper. Pour the mixture over the courgettes carefully and sprinkle with cheese.
6. Bake in the oven for 30-35 minutes or until set. Remove and let the quiche rest for 20 minutes before serving.
7. Put the tomatoes and oil in a small ovenproof dish. Season with salt and pepper. Bake in the oven for 10-15 minutes until softened and juicy.
8. Serve the quiche warm, topped with the roasted tomatoes and rocket.