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Zucchini & vintage cheddar quiche
Zucchini & vintage cheddar quiche
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Prep Time:
85 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Curtis Stone's savory zucchini & cheddar quiche with bacon - family favorite!
Ingredients:
  • 2.40 gm salt
  • 1/2 tsp freshly ground black pepper
  • 125.00 ml grated Brand Vintage Cheddar
  • 1.20 gm salt
  • 175g Brand Unsalted Butter, cut into small dice
  • 82.50 gm iced water
  • 200g middle bacon rashers, from the deli, lightly trimmed, cut into 3cm pieces
  • 1 large shallot, thinly sliced
  • 1 tsp chopped fresh thyme
  • 300g zucchini
  • 6 large Brand Free Range Eggs
  • 117.50 gm Brand Sour Cream
  • 128.75 gm Brand Full Cream Milk
  • 437.50 ml Brand Plain Flour, plus extra for dusting
Instructions:
  • Preheat your oven to 190C or 170C for fan-forced. Using a food processor, pulse together flour and salt until just mixed. Add butter and pulse until you have a mixture with coarse crumbs and pea-size butter pieces. Slowly pour in the water while pulsing until the pastry begins to come together. Place the dough on a work surface, shape it into a disc, wrap it in plastic wrap, and chill in the fridge for 1 hour.
  • Roll out the pastry on a lightly floured surface to a 33cm diameter circle, then brush away any excess flour. Gently transfer the pastry to a 25cm circle quiche dish, letting the edges hang over. Carefully press the pastry into the dish.
  • Line the pastry with baking paper, fill with pie weights or rice, and bake at 200°C until the top edge is pale golden. Remove the weights and paper, then bake for an additional 5-10 mins until golden brown all over. Once done, transfer the dish to a rack, trim the edges for an even pastry level with the dish, and let it cool completely. Finally, reduce the oven temperature to 175°C or 155°C fan.
  • In a medium, heavy-based frying pan over medium-high heat, crisp up the bacon for about 5 minutes. Remove bacon with a slotted spoon and set aside in a small bowl. In the same pan, cook shallot and thyme for 1 minute until tender. Set aside.
  • Hold the zucchini by the stem. Use a vegetable peeler to shave off thin ribbons from top to bottom until you reach the seedy core. Turn the zucchini around and repeat on the other side. Discard the cores.
  • Whisk together eggs, sour cream, milk, salt, and pepper in a large bowl. Stir in bacon, shallot mixture, and cheese. Spread mixture into pastry. Roll up zucchini strips and place them upright in the filling. Double up thin or short strips to create rolls if necessary.
  • Bake the quiche for 35-40 minutes, or until the center is just set. Remove from the oven and let it rest on a rack for 20 minutes to set and cool slightly.
  • Cut the dish into appealing wedges and serve while warm.

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