Sunday, 22 October 2017

Courgette, Ricotta & Basil Quiche


I recently had the pleasure of catering for Karuna Clayton Photography's workshop at Rye London Studio. Quiche is one of my fave go-to recipes when hosting a lunch - It's so easy to make, it's filling and it's perfect for any occasion; no matter what the season. I love experimenting with different flavours for quiche fillings and decided to go for something vegetarian this time. You can find the recipe for my spinach, chorizo, sun-dried tomato & feta quiche here.


What you'll need:
-400g Genius Gluten Free shortcrust pastry
-3 Courgettes
-2 x 250g ricotta cheese
-50g Parmesan cheese
-4 large eggs
-1 garlic clove - crushed
-Nutmeg - grated
-Olive oil
-Fresh basil leaves
-Pine nuts
-Flour for dusting (gf)

How to make:
Pre-heat your oven to 180 fan

> Start by making the filling. Finely slice up the courgettes then place them into a hot frying pan along with a little oil. Cook until nicely golden (approx 5-6 mins) then set aside.

> In a mixing bowl beat together the ricotta, eggs, roughly chopped basil, grated nutmeg, half the Parmesan and the garlic.

> Roll out the pastry on a floured surface then carefully place into a greased and lined tart baking tray. Prick the pastry case all over with a fork, to prevent any air bubbles forming during the baking. Line the pastry case with baking parchment and weigh it down with baking beans. Bake for 10 minutes, then remove the beans and paper and bake for a further 10 minutes until lightly brown.

> Allow the pastry case to cool for around 10 minutes before filling with the ricotta mix and then topping with the sliced courgette, pine nuts and remaining Parmesan.

> Bake for 30 mins then leave to cool for 5-10 mins on a wire rack before slicing up and serving.



Enjoy hot or cold. I served mine with a roasted veg & grain salad, lambs lettuce and some cherry tomatoes with basil and olive oil on the side too. Perfection!

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