Courgette Quiche

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

– 2-3 Courgettes
– 50g Cheddar
– 70g Smoked Pancettea
– 50ml Milk
– 50ml Cream
– 2 Eggs
– Handful of Chives
– Salt and Pepper, for seasoning
Ingredients – Short Crust Pastry
– 150g Self Raising Flour
– 60g Corn Flour
– 60g Butter
– 20ml Water

1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers before adding water (start with 20ml then increase if necessary)
3. Once the dough has formed into a ball, wrap in cling film and let cool in the fridge for 30 mins
4. Pre-heat oven to 180 degrees
5. Peel the courgette and cut into small square pieces, then add to a pan of water with pancetta, letting them boil for 5 mins
6. Roll out the dough into a mould and bake for 10mins
7. Spread the courgette and pancetta onto the base, then top with cheese, seasoning and chives
8. In a seperate bowl, mix eggs, cream and milk before pouring on top of the quiche
9. Bake for 30-40 mins – serve hot or cold


This recipe was created for Tower Green Hamlets by Pauline Cuisine