Courgette Roses Quiche
Equipment
Ingredients
Pastry Base
ready rolled shortcrust pastry
1 sheet
Filling
courgettes
2 piece
Greek feta
100 g
maple syrup
2 tbsp
eggs
4 piece
double cream
150 ml
milk
100 ml
grated mozzarella
50 g
salt
1 taste
black pepper
1 taste
Instructions
Preheat oven and prepare pastry
Preheat the oven to 200°C. Line a tart tin with the shortcrust pastry, cover with parchment paper and fill with baking beans. Bake blind for 10 minutes.
Bake pastry second time
Remove the baking beans and parchment paper and bake for another 5 minutes.
Prepare courgette roses
Slice the courgettes thinly using a mandolin or vegetable peeler. Lay the courgette slices flat on a chopping board and crumble the feta then drizzle with maple syrup. Season with salt and pepper. Roll the courgette slices and place skin side up in the tart tin starting from the edges then towards the middle.
Prepare and pour egg mixture
In a jug crack the eggs and pour the cream and milk. Season well and whisk. Pour the mixture over the tart and sprinkle with mozzarella.
Bake quiche
Bake at 170°C for 30 minutes until cooked through.
Original recipe
Storage
Store covered in refrigerator. Best eaten fresh.
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