adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini & vintage cheddar quiche
Zucchini & vintage cheddar quiche
0 Likes
Prep Time:
85 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Curtis Stone's scrumptious bacon, zucchini, and cheddar quiche is perfect for family meals.
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 (170C fan-forced). In a food processor, mix flour and salt until combined. Add butter and pulse until the mixture has the texture of coarse crumbs with pea-size butter pieces. While pulsing, pour in water until the pastry begins to form a ball. Transfer the dough to a work surface, shape it into a disc, wrap it in plastic, and chill in the refrigerator for 1 hour.
  • Roll out the pastry on a lightly floured surface into a 33cm diameter circle. Brush off any excess flour. Transfer the pastry to a 25cm circle quiche dish, leaving some pastry hanging over the edge. Gently press the pastry into the dish.
  • Prepare the pastry by lining it with baking paper and filling it with pie weights or rice. Bake for 20 minutes until the top edge is a pale golden color. Remove the weights and paper, then bake for an additional 5-10 minutes until the pastry is golden brown all over. Once done, transfer the dish to a cooling rack, gently trim the edges to make the pastry even with the dish, and allow it to cool completely. Finally, reduce the oven temperature to 175°C or 155°C for fan ovens.
  • Heat a medium, heavy-based frying pan over medium-high heat. Cook bacon until crisp, about 5 minutes. Transfer bacon to a small bowl using a slotted spoon. Cook shallot and thyme in the pan until tender, about 1 minute. Set aside.
  • Hold the zucchini by the stem and use a vegetable peeler to shave off thin ribbons from top to bottom until you reach the seedy core. Repeat on the other side and 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 each strip of zucchini and place them upright in the filling. If strips are too thin or short, double them up to create rolls.
  • Bake the quiche for 35-40 minutes, or until the center of the filling is just set. Remove from the oven and place the quiche dish on a rack. Allow it to rest for 20 minutes to set the filling and cool slightly.
  • Cut the dish into appealing wedges and serve them warm.

Similar Recipes