There is something so summery about a quiche: perfect to take for a picnic or to whip up when unexpected visitors turn up for lunch. I always make my pastry but, hey, this is about more time on the beach, so use store-bought if need be. Quiche is versatile, so whatever cheese you have in the fridge will suffice, plus ham or salmon and a few herbs.
Ingredients
| 400 g | Savoury shortcrust pastry (Main) |
| 2 | Spring onions, sliced thinly |
| 1 cup | Rocket |
| 3 medium | Courgettes, sliced thinly |
| 100 g | Feta, crumbled |
| 5 | Eggs (Main) |
| 1 cup | Milk, or cream |
| ¼ cup | Chopped parsley |
| ½ tsp | Salt and freshly ground black pepper |
| ½ cup | Tasty cheese |
| 2 Tbsp | Olive oil |
| 200 g | Cherry tomatoes |
| 1 handful | Rocket leaves |
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Directions
- Set oven to 180C.
- Roll out the pastry on a lightly floured board. Line a 22cm quiche tin with pastry and cut off the excess around the edges.
- Refrigerate for 20 minutes. Line the pastry with baking paper and rice. Bake blind for 20 minutes.
- In the base of the cooked pastry arrange the spring onions, rocket and courgettes. Sprinkle the feta over them.
- Whisk the eggs, milk, parsley, salt and pepper. Pour the mixture over the courgettes carefully and sprinkle with cheese.
- Bake in the oven for 30-35 minutes or until set. Remove and let the quiche rest for 20 minutes before serving.
- Put the tomatoes and oil in a small ovenproof dish. Season with salt and pepper. Bake in the oven for 10-15 minutes until softened and juicy.
- Serve the quiche warm, topped with the roasted tomatoes and rocket.
