Courgette and potato quiche

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 2
    quantities basic shortcrust pastry, walnuts added
  • 75
    ml
    chopped walnuts
  • FILLING
  • 6
    large potatoes
  • 10
    ml
    olive oil
  • 1
    small onion, thinly sliced
  • 6
    courgettes, sliced into rings
  • 15
    ml
    chopped fresh thyme
  • 4
    eggs, whisked
  • 250
    ml
    milk
  • 110
    g
    smoked or Cheddar cheese, thinly sliced
  • salt and freshly ground black pepper
  • 5
    ml
    whole black peppercorns (optional)
 

Method

35-40 min
 
Preheat the oven to 200 ºC. Press the dough into a 3 cm deep and 30 cm round loose-bottomed ribbed pie dish and bake blind as described. Reduce the oven temperature to 190 ºC. Halve the potatoes and boil in lightly salted water until tender. Drain, cool slightly and peel. Slice the potatoes thinly and set aside. Heat the oil and sauté the onion until glossy. Add the courgettes and sauté slowly until tender. Remove from the heat and cool slightly. Add the thyme. Whisk the eggs and milk together and season. Arrange a layer of potatoes and cheese in the bottom of the crust and cover with a layer of courgettes and onion. Pour half the egg mixture on top. Repeat the layers and pour over the remaining egg mixture. Sprinkle the peppercorns on top and bake for 35-40 minutes or until golden brown and set. Garnish with fresh thyme and serve hot. Serves 6.
 

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