Name: Courgette and potato quiche
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 75.00 ml walnuts chopped; 6.00 potatoes large; 10.00 ml fresh chillies 573; 1.00 onion small, thinly sliced; 6.00 courgettes sliced into rings; 15.00 ml fresh thyme chopped; 4.00 eggs whisked; 250.00 ml milk; 110.00 g cheddar cheese smoked, thinly sliced; sea salt and freshly ground black pepper; 5.00 ml black peppercorns whole

Recipe Disclaimer

Tap for method

Ingredients (11)

quantities basic shortcrust pastry, walnuts added

75.00 ml

walnuts — chopped

FILLING

6.00	potatoes — large
10.00 ml	fresh chillies — 573
1.00	onion — small, thinly sliced
6.00	courgettes — sliced into rings
15.00 ml	fresh thyme — chopped
4.00	eggs — whisked
250.00 ml	milk
110.00 g	cheddar cheese — smoked, thinly sliced
	sea salt and freshly ground black pepper
5.00 ml	black peppercorns — whole

Tap for ingredients

Method:

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.