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Ingredients

Serves:
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FOR THE PASTRY
oat flakes fine 90 g
all-purpose flour 60 g
baking powder 1 tsp
salt
milk 20 ml
butter 100 g
FOR THE FILLING
bulb onion 1 pc
sweet pepper 1 pc
courgette large 1 pc
olive oil 2 tbsp
herbes de Provence dried 1 tsp
salt
FOR THE EGG MIXTURE
cream 10% 200 ml
egg 2 pcs
cheese 150 g
ground black pepper
salt

Nutritional information

cal
139,01
prot
4,21
fat
9,58
carbs
9,2
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Courgette quiche

Courgette quiche

Ingredients

  • FOR THE PASTRY

  • FOR THE FILLING

  • FOR THE EGG MIXTURE

Autumn is a good time for delicious and homey pies. Today we share a recipe of that kind. Courgette quiche is a combination of lots of seasonal vegetables on a crunchy oat base.


Ann Tcvelih

Recipe author

Anya, 27, lives in the suburbs of Moskow. She is wife, accountant in the decree, Sanya's mother (2.3 years). Ann likes to cook and, more recently, to take pictures of food. She is positive and open, loves people and believes that it is mutual!

Steps

1
Done

Step 1

Prepare the ingredients.

2
Done

Step 2

In a bowl combine the oat flakes, flour, a pinch of salt and baking powder.

3
Done

Step 3

Add the butter (reserve a small piece for greasing the baking form) and cold milk, make the pastry. Shape a ball. If the pastry is sticky, add another 10-20 g flour.

4
Done

Step 4

Grease a 16-20 cm baking form (preferably a springform) with the reserved butter. Put the pastry into the form and spread over the bottom, making high sides. Pierce the bottom with a fork and put into the freezer for 20 mins.

5
Done

Step 5

For the filling, finely dice the onion and pepper. Cut the courgette into 4 equal parts. If you’re using an old courgette, peel it.

6
Done

Step 6

Preheat the oven to 180°C. Heat a pan over medium heat, add the oil, onion and pepper. Fry quickly till the onion is transparent, 2-3 mins. Add the courgette, herbs and salt, mix, cover and cook for 10-15 mins, stirring from time to time. Remove the pastry from the freezer and bake for 15 mins.

7
Done

Step 7

For the egg mixture, combine eggs and half-and-half, roughly grated cheese, black ground pepper and salt.

8
Done

Step 8

Carefully remove the quiche shell from the oven and spread the filling.

9
Done

Step 9

Pour the egg mixture, so that it is a bit lower than the edge of the shell. Bake for another 20-25 mins, till a nice golden crust forms.

10
Done

Step 10

Remove the quiche from the oven and let cool. Then remove the ring and serve.

Tips:

Courgette quiche is good both warm and cold.

Courgette quiche

Autumn is a good time for delicious and homey pies. Today we share a recipe of that kind. Courgette quiche is a combination of lots of seasonal vegetables on a crunchy oat base.

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 1 hour

Ингредиенты

  • 90 g oat flakes
  • 60 g all-purpose flour
  • 1 tsp baking powder
  • salt
  • 20 ml milk
  • 100 g butter
  • 1 pc bulb onion
  • 1 pc sweet pepper
  • 1 pc courgette
  • 2 tbsp olive oil
  • 1 tsp herbes de Provence
  • salt
  • 200 ml cream 10%
  • 2 pcs egg
  • 150 g cheese
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients.

  • In a bowl combine the oat flakes, flour, a pinch of salt and baking powder.

  • Add the butter (reserve a small piece for greasing the baking form) and cold milk, make the pastry. Shape a ball. If the pastry is sticky, add another 10-20 g flour.

  • Grease a 16-20 cm baking form (preferably a springform) with the reserved butter. Put the pastry into the form and spread over the bottom, making high sides. Pierce the bottom with a fork and put into the freezer for 20 mins.

  • For the filling, finely dice the onion and pepper. Cut the courgette into 4 equal parts. If you’re using an old courgette, peel it.

  • Preheat the oven to 180°C. Heat a pan over medium heat, add the oil, onion and pepper. Fry quickly till the onion is transparent, 2-3 mins. Add the courgette, herbs and salt, mix, cover and cook for 10-15 mins, stirring from time to time. Remove the pastry from the freezer and bake for 15 mins.

  • For the egg mixture, combine eggs and half-and-half, roughly grated cheese, black ground pepper and salt.

  • Carefully remove the quiche shell from the oven and spread the filling.

  • Pour the egg mixture, so that it is a bit lower than the edge of the shell. Bake for another 20-25 mins, till a nice golden crust forms.

  • Remove the quiche from the oven and let cool. Then remove the ring and serve.

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Pumpkin smoothie
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Berry pudding
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Pumpkin smoothie

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