Zucchini, feta and mint quiche

8 servings Prep: 15 mins, Cooking: 30 mins
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By Food24 February 13 2015
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Ingredients (9)

1 (or 2 If You’re Using Small Tins) Roll, Ready-made Shortcrust Pastry
1 onion — finely chopped
2 garlic — cloves, crushed
700 g courgettes — grated
fresh mint — handful, finely chopped
3 feta cheese — rounds
4 eggs — large
250 ml cream — or milk
salt and freshly ground black pepper
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Method:

Roll out the short crust pastry to fit into the quiche tin(s).
Pre-heat the oven to 180°c and blind bake the pastry for 10 minutes until golden brown. Set aside.
In a large pan, fry the onion and garlic until soft and translucent.
Add the grated zucchini and fry for 2-3 minutes until slightly softened.
Transfer the mixture into a colander and allow to drain for 5 minutes. Add the chopped mint.
Beat together the eggs, milk and seasoning.
Spoon the zucchini mixture on top of the pastry and cover with the egg mixture.
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.

Reprinted with permission of Simply Delicious. 



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