Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche
Ingredients
- 320 g ready rolled shortcrust pastry (one packet)
- 500 g grated courgette
- 100 g blue cheese (we used Stilton but any good blue will be fine)
- 2 large eggs
- 200 ml single cream
- handful cherry tomatoes
Instructions
- Preheat the oven to 200 °C (fan).
- Line an 9 inch (23 cm) flan dish with the pastry. The rolled sheet will be slightly too narrow so cut off one end and use to complete the circle.
- Line with foil or parchment, fill with baking beads (or rice) and blind bake until golden; about 15-20 minutes.
- Grate the courgette, add a teaspoon of salt, mix well and leave to drain in a sieve or muslin draining bag for about an hour.
- Once the tart case is baked, remove from the oven and set aside to cool down.
- When ready to assemble and bake the quiche, preheat the oven to 170 °C (fan).
- Crumble the blue cheese across the base.
- Squeeze as much water as you can from the grated courgette and layer over the blue cheese.
- Beat the eggs and cream together.
- Pour the eggs and cream gently over the courgette and blue cheese.
- Halve the cherry tomatoes.
- Place them onto the tart, cut face up.
- Bake for 30-40 minutes until the filling has firmed up and taken on a little golden brown colour.
- Best enjoyed hot but can also be served warm or cold.
Notes
Of course you can make your own shortcrust pastry, or buy it in block format and roll it yourself. From a 320 gram packet, there will be a little leftover, which you could use to make jam tarts or individual pies.