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Courgette-goat cheese quiche
| Preparation : 10 min | Resting : - |
| Cooking : 1 hr | Equipment : baking beans |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 6 personnes
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| 1 | shortcrust pastry (see recipe) |
| 4 | eggs |
| 200 | ml double cream |
| 200 | ml milk |
| 2 | tsp mustard |
| salt, pepper |
| Garniture | |
| 200 | g sliced courgette |
| 1 | sliced onion |
| olive oil | |
| 100 | g crumbled goat cheese |
| 1 | Prepare the shortcrust pastry. Preheat the oven to 200 °C (190 °C fan, gas mark 5/6). |
| 2 | Pan-fry the courgette and onion in a little olive oil for 10 minutes. Set aside |
| 3 | Use a rolling pin and thinly roll the shortcrust dough out on a floured work surface; line a 23cm flan dish or tin with the dough. Prick the bottom with a fork and blind bake for 10 minutes. Remove the baking beans and bake for a further 5 minutes. |
| 4 | In the metal bowl; add the eggs, cream, milk, mustard, salt and pepper. Run the EXPERT programme (without heating) for 30 seconds/speed 7. |
| 5 | Pour the quiche mixture onto the pastry base. Arrange the courgette, onion and goat cheese on top. Bake for 30 minutes until set and golden brown. |
© Hachette Livre (Marabout) 2016
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