Ingredients

For the pastry:

120g butter

200g Sasko Self Cake Flour

2-3T ice cold water

 

For the filling:

4 large free range eggs

1t Sasko Self raising Flour

250g creme fraiche / sour cream

3/4 cup mature Cheddar

1/2 cup parmesan cheese, grated

1/3 cup (80ml) milk

1/2 mixed dried herbs or 1 t chopped fresh herbs (thyme parsley)

4 rashers streak bacon, chopped

75g zucchini, shaved into ribbons

 

Method

Step 1: Add the flour and butter to a food processor and briefly blitz until its a fine crumb

Pour the ice water through the spout and briefly mix to form a dough.

Tip this onto a floured surface and knead gently.

Cover in cling film and refrigerate for 30 mins to an hour.

Pre heat he oven to 180C / 350 F

Roll the pastry out to about 4mm thick and lay this over over a loose bottomed tart tin (23 – 28cm in diameter).

Prick the surface of the pastry with a fork in multiple places, cover with baking paper and fill with baking beans, dried beans or rice. Bake blind in the pre heated oven for 15 minutes. Remove from the oven, take out the baking paper and beans and put the pastry case back in the oven for a further 10 minutes.

To make the filling

  1. While the pastry is baking blind, make the filling.
  2. Fry the bacon in a non-stick frying pan until crispy. Drain on paper and set aside.
  3. Slice the zucchini into ribbon, using only the fleshier inner parts.
  4. Beat the eggs and flour together until well combined. Add all the other ingredients and mix.
  5. Place the hot pastry tart in the case on a baking tray and pour in the filling. Top with the bacon and zucchini arranging things evenly over the top.
  6. Return the quiche to the oven and bake for 30 – 35 minutes until it has set and browned around hte edged.

 

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