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.
|400 g||Savoury shortcrust pastry (Main)|
|2||Spring onions, sliced thinly|
|3 medium||Courgettes, sliced thinly|
|100 g||Feta, crumbled|
|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|
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- Set oven to 180C.
- Roll out the pastry on a lightly floured board. Line a 22cm quiche tin with pastry and cut off the excess around the edges.
- Refrigerate for 20 minutes. Line the pastry with baking paper and rice. Bake blind for 20 minutes.
- In the base of the cooked pastry arrange the spring onions, rocket and courgettes. Sprinkle the feta over them.
- Whisk the eggs, milk, parsley, salt and pepper. Pour the mixture over the courgettes carefully and sprinkle with cheese.
- Bake in the oven for 30-35 minutes or until set. Remove and let the quiche rest for 20 minutes before serving.
- 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.
- Serve the quiche warm, topped with the roasted tomatoes and rocket.