Green quiche
Green quiche
Ingredients
Pastry
- 2 sheets frozen shortcrust pastry, just thawed
Pesto
- 25g parmesan, chopped
- 1/4 cup pine nuts, toasted
- 3/4 cup firmly packed basil leaves
- 2 tsp lemon juice
- 2 tbsp extra-virgin olive oil
Filling
- 200g small broccoli florets
- 1 large zucchini, halved, sliced
- 6 eggs
- 250ml chicken stock
- 1/3 cup thickened cream
- 1 cup frozen peas
Instructions
- 1
Preheat oven to 200C (180C fan-forced). Line a 26cm (base measurement) fluted loose base tart tin with pastry, cutting pastry to fit. Place on a baking tray. Prick base of pastry with a fork. Line pastry with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes. Remove weights and paper and bake for a further 10 minutes.
25 min - 2
Meanwhile, process parmesan into a breadcrumb texture. Add pine nuts and process until finely chopped. Add basil, juice and half of oil and process until a thick paste.
- 3
Heat remaining oil in a large frying pan over medium heat. Cook broccoli for 5 minutes. Add zucchini and cook, stirring, for 5 minutes or until vegetables are golden and just tender. Set aside to cool.
10 min - 4
Reduce oven to 180C (160C fan-forced). Whisk eggs, chicken stock, cream and pesto in a large bowl until combined. Pour into pastry shell and fill with zucchini mixture and peas. Bake for 40 minutes or until set.
40 min