ZUCCHINI, MUSHROOM, FETA & SPINACH QUICHE
Ingredients:
• 2 sheets shortcrust pastry, thawed
• 1 tbsp butter
• 1 medium onion, diced
• 1 medium zucchini, halved and sliced into half-moons
• 200g mushrooms, sliced
• 2 cups baby spinach
• 100g feta cheese, crumbled
• 1 tsp salt
• ½ tsp pepper
• 4 large eggs
• 1¼ cups (300ml) thickened cream
• 1 cup cheddar, grated
Instructions:
1. Prepare the pastry:
• Line a 23cm (9-inch) quiche tin with one sheet of shortcrust pastry, pressing it into the edges and trimming any excess. Use the second sheet to patch any gaps or reinforce the sides.
• Chill the pastry in the fridge for at least 30 minutes to prevent shrinking during baking.
• Preheat the oven to 190°C (375°F). Line the chilled pastry with baking paper and fill with pie weights or uncooked rice.
• Blind bake for 15 minutes, until the edges are lightly golden. Remove the weights and baking paper, then prick the base with a fork to prevent bubbling.
• Return to the oven and bake for another 8 minutes. Remove and set aside.
2. Cook the vegetables:
• While the crust is baking, melt the butter in a pan over medium heat. Add the onion and cook for 5–7 minutes until softened and lightly golden.
• Stir in the zucchini and mushrooms, cooking for another 5 minutes until tender. Season with ½ tsp salt and ¼ tsp pepper.
• Add the baby spinach and cook for 1 minute, just until wilted. Remove from heat and set aside to cool slightly.
3. Prepare the egg mixture:
• In a large bowl, whisk together the eggs, cream, 1 tsp salt, and ½ tsp pepper until smooth.
4. Assemble the quiche:
• Evenly spread the cooked vegetables over the prepared quiche crust.
• Crumble the feta cheese over the vegetables, then sprinkle with grated cheddar.
• Slowly pour the egg mixture over the filling, letting it settle between the vegetables and cheese.
5. Bake the quiche:
• Bake at 190°C (375°F) for about 30 minutes, or until the top is golden and the center is just set.
6. Rest and serve:
• Let the quiche rest for 10 minutes before slicing. Serve warm.