Quiche Aux Courgettes Ettomates
|Shortcrust pastry dough||10 Ounce (275 Gram)|
|Butter||2 Ounce (50 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Courgettes||4 , sliced|
|Single cream||4 Fluid Ounce (125 Milliliter)|
|Gruyere cheese/Cheddar cheese||2 Ounce, grated (50 Gram)|
|Tomatoes||5 Small, blanched, peeled and thinly sliced|
Preheat the oven to fairly hot 200 °C (Gas Mark6,400°F).
Roll out the pastry dough to about 1/2cm/1/4in thick and use it to line a well-greased 23cm/9in flan tin.
Put the tin on a baking sheet.
Melt the butter in a large frying-pan.
Add the garlic and fry for 1 minute.
Add the courgette (zucchini) slices and seasoning to taste.
Cook for 8 to 10 minutes, or until theyare evenly browned.
Remove from the heat.
Beat the cream, eggs and grated cheese together.
Arrange the courgettes (zucchini) and tomatoes in concentric circles in the flan case.
Pour over the cream mixture.
Put the baking sheet into the oven and bake the quiche for 35 to 40 minutes, or until the filling is set and firm and golden brown on top.
Remove from the oven and serve at once, if you are serving the quiche hot, or set aside to cool before serving.