18 July 2017
Green courgette quiche
I can't pronounce the title of this post very well, or at least not repeat quickly in succession, so I'm glad I can only write it down and don't have to say it outloud in public.
Anyway, you might already see from the pictures that it's time to cook green! This recipe is my own Eat Your Greens contribution for July. I normally take turns hosting with Shaheen from Allotment 2 Kitchen every other month, but now she has been hosting for the two previous months during my relocation. I'm glad to be back, and can't wait for the round up at the end of July to see your wonderful recipes.
Remember that there's still plenty of time to take part in the challenge. Read the more detailed instructions here, if you're interested.
So I cooked with courgette again, as it's nicely in season, and once my partner arrives in Denmark, my courgette and quiche cooking days are over. Well, maybe not fully, but he doesn't like either of them much. I enjoyed this simple green dish very much, and there was enough for me for a couple of days.
Here is my recipe for a Green courgette quiche
2 new season onions with greens
1 garlic clove
100 ml cooking cream
1 tsp sea salt
1 tsp lemon pepper
Handful of fresh basil leaves
150 g grated Emmental cheese
200 g puff pastry / shortcrust pastry
Slice the courgette, onions, leek and garlic. Use all the lovely green stalks of the onions and leek. Those are the best part!
Whisk the eggs with the cream and seasoning.
Spread the pastry on baking paper in a pie tin. Blind bake the pastry for a while in the oven so that it doesn't get soggy later.
Place the courgette slices, onions, leek and garlic on the pastry, and cover them with the egg mix. Sprinkle the grated cheese on top.
Bake the quiche at 200 C for about 35 minutes or until done, set and baked golden brown.
Have a nice week!