The plan was for my team to bring in a dish each to work for our team meeting. I had a look around on the web for a recipe and came across this (www.foodnetwork.com). What appealed to me was the fact that I didn’t have to make pastry. It actually took me so long to make the base that it would have been quicker to make the pastry. I’m going to blame my tools for that. I was using a tiny little food processor and blunted the blade over time. Time to upgrade I think. I ended up tearing small pieces of the sourdough bread. It didn’t affect the final product, which I was delighted with. The dish turned out great and was very well received at work.
Ingredients
680g courgettes or a mixture of summer squashes
4 tablespoons extra-virgin olive oil
3 handfuls 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped fresh marjoram or oregano
480ml single cream
Salt to taste
2 large eggs
2 egg yolks
Freshly ground black pepper
170g young goat’s cheese, such as Montrachet.
55g grated Swiss or Gruyere cheese
Method
- Preheat oven to 175 degrees Celsius.
- Shred the squash/courgette on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and squeeze firmly. By the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
- Evenly spread breadcrumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the pan, add remaining 2 tablespoons oil, the onions and garlic and season with ½ teaspoon salt, cover over medium high heat, until onions start to brown, about 5 minutes. Add the zucchini and cook, stirring for 2 minutes. Stir in the herbs.
- Remove from the heat and allow to cool slightly.
- Whisk the eggs and add the cream little by little. Season with salt and pepper.
- Spread the courgette mixture in the prepared pie pan. Crumble the goat cheese and evenly scatter on top of the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the centre, about 40-50 minutes. Cool completely before serving.
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