Fish and Zucchini Quiche
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅔ cup plain flour (plus extra for dusting)
- 2 Tbsps shredded vegetarian suet
- 2 Tbsps unsalted butter
- 2 Tbsps ice-cold water
- salt
- peppers
- For the filling
- 1 tsp olive oil
- 1 Zucchini (diced)
- 4 large eggs
- 1 cup double cream
- ¼ cup Whole milk
- 1 cup Salmon (cooked and flaked)
- ¾ cup Cheddar cheese (grated)
- 1 Tbsp parsley (chopped)
- salt
- peppers
- In addition
- lemons (to serve)
Preparation steps
1.
Preheat oven to 200°C | 400F | gas 6.
2.
For the pastry, combine all of the ingredients into a food processor and pulse until just coming together. You may need to add a little more water.
3.
Transfer the dough to floured work surface and knead to combine. Wrap the dough in cling film and refrigerate for 30 minutes.
4.
Once rested, roll out into a circle large enough to line 18 cm | 7" tart pan. Line the tart pan with the dough and cover with parchment paper. Fill with baking beans and blind bake the tart for 12 minutes. Allow to cool.
5.
Reduce oven temperature to 170°C | 325F | gas 3.
6.
In a sauté pan, heat oil over medium-high heat add courgette and sauté until soft, about 5 minutes.
7.
In a large bowl, combine eggs, cream and milk. Whisk until well combined.
8.
Add the salmon, Cheddar, courgette and parsley. Season with salt and pepper.
9.
Pour into tart case and cook for 25-30 minutes or until filling has set. Serve warm with slices of lemon.
