Zuchinni & Feta Quiche

Name: Zuchinni & Feta Quiche
Yield: 4 servings
Cuisine: American
Ingredients: 2 sheets frozen ready-rolled shortcrust pastry, partially thawed; 1 small zucchini, cut into ribbons; 60 grams Greek feta cheese, crumbled; 4 eggs; 1/4 cup pure cream; 1/4 cup finely grated parmesan cheese; 1 tbsp finely chopped fresh chives; 2 garlic cloves, crushed; 1/4 tsp dried chilli flakes

Donna Woodrow @cook_2798203

Brisbane

Zuchinni & Feta Quiche

Donna Woodrow @cook_2798203

Saved

Ingredients

4 servings

2sheets frozen ready-rolled shortcrust pastry, partially thawed
1 smallzucchini, cut into ribbons
60 gramsGreek feta cheese, crumbled
4eggs
1/4 cuppure cream
1/4 cupfinely grated parmesan cheese
1 tbspfinely chopped fresh chives
2garlic cloves, crushed
1/4 tspdried chilli flakes

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Steps

1

Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan, trimming to fit.
2

Prick base with a fork. Freeze for 15 minutes or until firm.
3

Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
4

Arrange zucchini and feta in pastry case.
5

Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Stir in chives, garlic and chilli. Pour over zucchini mixture. Bake for 35 minutes or until golden and just set. Serve.