Roll out the short crust pastry to fit into the quiche tin(s).
the oven to 180°c and blind bake the pastry for 10 minutes until golden brown.
In a large pan, fry the onion and garlic until soft and translucent.
the grated zucchini and fry for 2-3 minutes until slightly softened.
the mixture into a colander and allow to drain for 5 minutes. Add the chopped
Beat together the eggs, milk and seasoning.
Spoon the zucchini mixture on top of the pastry and cover with the egg
Crumble over the Feta cheese and grind over some black pepper.
Bake for 15-20 minutes (10 for mini quiches) until the quiche is set but
still slightly soft in the middle.
Remove from the oven and allow to cool to room temperature.
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