Courgette Quiche with Cherry Tomatoes & Feta

This courgette quiche is pretty easy to make, especially if you use store bought pastry. Add some juice cherry tomatoes and fetta cheese and you can create a masterpiece!

This quiche is great warm or cold. You could serve this with a nice green salad or have it on it’s own as a snack.

INGREDIENTS:

• 1 x 320gr sheet of shortcrust pastry I used a store bought pastry for this one to save some time.

• 2 x medium courgettes, 280gr sliced diagonally

• 150gr cherry tomatoes on the vine halved

• 2 spring onions sliced diagonally

• 4 large free range eggs

• 200 ml double cream

• 110gr feta cheese

• 2 tbs toasted pine nuts

• 3 or 4 sprigs of thyme leaves removed, stems discarded

• 1/4 tsp each sea salt and cracked black pepper

INSTRUCTIONS:

1. Pre heat oven to 180 C degrees. I use an electric fan oven, please adjust according to your own oven.

2. Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm oven proof dish.

3. Place the pastry into to dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for any cracks

4. Prep the vegetables while you wait for the pastry

5. Remove the pastry from the fridge

6. Place a round of parchment paper over the pastry and fill with baking beans

7. Bake in the top third of the oven for 15 minutes then remove the paper and beans Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes.

8. Remove from the oven a leave to cool a little

9. Beat the eggs in a bowl stir in the cream. Crumble in most of the feta keeping about a tablespoon aside. Add the thyme leaves, salt and pepper and spring onions and stir

10. Crumble the remaining feta over the pastry base, pour half the egg mixture over the pastry. Arrange the courgette and tomatoes around the egg mixture. Pour the remaining egg mixture over the courgettes and tomatoes. Bake on the middle shelf of the oven for 30 - 35 minutes. The quiche is done when the top is golden and the filling is set and slightly puffed up over the pastry

11. Remove from the oven and allow to cool slightly before removing from the dish. Serve warm or at room temperature with a green salad

Note: I used a store bought pastry for this, but if you'd like to make your own then here is a recipe I use for my eggplant quiche that would also be lovely with this quiche.

Tips: 
1. This quiche, like every quiche, is very adaptive. You can switch the herbs if you like, rosemary would be great and if you are a garlic lover, a clove or two would be lovely here too. 
2. If you are a chilli lover, you could add a pinch or two of dried red chilli flakes to the eggs before you bake the quiche.