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Three-cheese quiche with zucchini nests
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Elevate your brunch with a decadent three-cheese quiche topped with zucchini nests.
Ingredients:
  • 2 1/2 sheets frozen shortcrust pastry, just thawed
  • 4 zucchini, cut into noodles using a spiraliser
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 60g feta, crumbled
  • 125g (1/2 cup) crème fraîche
  • 60ml (1/4 cup) pouring cream
  • 5 eggs
  • 150g cherry truss tomatoes
  • 30g (1/3 cup) shredded parmesan or vegetarian hard cheese
Instructions:
  • Preheat the oven to 200C/180C fan forced. Use melted butter to lightly grease a 3cm-deep, 23.5cm (base measurement) fluted loose-based tart tin.
  • Lay the pastry in the tin, overlapping and trimming as needed. Chill in the freezer for 15 minutes.
  • 1. Position the tin on a baking tray. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Discard the paper and weights. Continue baking for an extra 10 minutes or until golden and crisp. Allow to cool.
  • Line 2 baking trays with paper towel and spread the zucchini over them, letting sit for 20 minutes to drain excess moisture.
  • Divide the zucchini into 5 portions. Create 8cm nests by twirling each portion around your fingers. Arrange all 5 nests on a chopping board.
  • - Preheat the oven to 180C/160C fan forced. - Spread cheddar and feta on the base of the pastry case. - Combine crème fraîche, cream, and eggs in a jug, season well, then pour into the pastry case. - Place zucchini nests on top and add a cherry tomato in the center of each nest. - Sprinkle half of the parmesan on top and bake for 30 minutes. - After 30 minutes, add remaining tomatoes to the tray beside the tart and bake for an additional 10 minutes until the tart is set and lightly golden. - Serve by sprinkling with extra parmesan and roasted tomatoes.

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