Description
A large, rustic impressive quiche that is delicious and healthy.
Ingredients
- 680 grams Fresh Asparagus
- 3 Tablespoons Olive Oil, Divided
- Coarse Sea Salt And Black Pepper, To Taste
- 1 Onion, finely chopped
- 3 cloves Garlic, Minced
- 2-½ cups Courgettes Thinly Sliced
- 10 Eggs At Room Temperature
- 400 grams Shortcrust Pastry
- 75 grams Feta Cheese Sliced Into Small Cubes
- 50 grams Goat Cheese, Broken Into Small Pieces
Preparation
Set oven to 175ºC (about 350ºF). Use a 28cm diameter x 4cm deep quiche or pie dish.
Break off the ends of the asparagus and discard them. Place asparagus on a baking tray. Drizzle with 2 tablespoons olive oil and season with a little coarse sea salt and black pepper. Bake for about 12 minutes, turning once. Take out of the oven and allow to cool a little, then slice the asparagus into 1cm pieces.
Turn the oven up to 180ºC (355ºF).
Fry onion and garlic in 1 tablespoon olive oil until translucent and fragrant. Add courgettes and stir fry until tender, about 5 minutes.
Beat eggs in a bowl with a whisk and season with coarse sea salt.
Roll out the pastry on a clean, floured surface to an appropriate size for your quiche dish. Line the quiche dish with the pastry, leaving the excess pastry on for baking. Score the base of the pastry with a fork and place a piece of wax proof paper over the pastry. Top with baking beans or uncooked rice and blind bake the pastry for about 12 minutes.
Remove from the oven and take off the wax proof paper and rice. With a butter knife, remove the excess pastry so you have a clean edge.
Pour the courgettes and onions into the pastry case to form an even layer on the bottom. Top with half of the feta cheese, then layer on the asparagus. Pour over the eggs, and top with remaining cheeses.
Bake for about 30 minutes, until quiche is cooked through and cheese is golden. Open the oven door and let the quiche cool in the oven for about 10 minutes. Take out and serve, or allow to cool and serve warm or at room temperature.
