Name: Baby marrow quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30 ml oil; 3 leeks chopped; 2 cloves garlic cloves, finely chopped; 400 g courgettes chopped; 1 puff pastry; 100 g olives pitted; 8 sundried tomatoes marinated, chopped; 4 eggs; 200 ml milk; 250 ml ricotta cheese

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Ingredients (10)

30 ml	oil
3	leeks — chopped
2 cloves	garlic — cloves, finely chopped
400 g	courgettes — chopped
1	puff pastry
100 g	olives — pitted
8	sundried tomatoes — marinated, chopped
4	eggs
200 ml	milk
250 ml	ricotta cheese

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Method:

Preheat the oven 200ºC.

Heat the oil in a pan and fry the leeks and garlic until glossy. Add the baby marrow and fry until tender. Season with salt and pepper and allow to cool.

Roll out the puff pastry and roughly line a pie dish with it (you may have to roll the pastry a bit thinner, depending on the size of the dish) – it can hang over the edge. Prick the base and bake for 15 minutes until the pastry starts to colour.

Mix the baby marrow mixture with the rest of the ingredients and spoon it into the pastry case. Bake for about 30-35 minutes until cooked.

Word and image: Home magazine

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