Mediterranean Quiche

This dish is one of my favorite lunches all year round, but especially when the weather warms up. I allow my mind to travel to the south of France, where I can imagine enjoying a slice at a seaside bistro, with the warmth of the sun on my face & the crystal blue of the ocean before me.

4 Servings

Ingredients:

175g flour

A pinch of salt

85g butter, cubed, plus a little more for nuggets

2–3 tbsp of cold water

2 tomatoes, blanched, peeled, de-seeded & diced

1 courgette, diced into small cubes

150gr feta

250ml fresh cream

3 eggs

2 cloves of garlic, finely chopped

1 tsp fresh oregano or marjoram, finely chopped

1 tsp parsley, finely chopped

A pinch of nutmeg

S&P

Instructions:

To make the shortcrust pastry, mix flour & salt in a bowl and add cubes of butter, Using your fingers, massage the ingredients together until they resemble large breadcrumbs.

Add 2 tbsp of water at first. You want there to be just enough to create a ball of dough. If it crumbles apart you can add another 1/2 a tbsp twice, kneeding gently until you have a smooth consistency.

Wrap the dough in cling film & place in the refrigerator 30 minutes before rolling out to fit your pie dish. Refrigerate until you are ready to assemble the quiche.

Heat oven to 200c.

Place diced tomato in a strainer for 5 minutes to drain excess liquid.

Fry the courgette in a drizzle of olive oil for 5 minutes then add to the strainer with the tomatoes, to allow any excess oil or liquid to drain.

Crumbled the feta into bite sized pieces & set aside.

In a bowl, whisk together gently the cream, eggs, garlic, oregano, parsley, nutmeg, S&P.

Stab the base of your pastry with a fork.

Scatter the vegetables & feta across the base of your pie & pour over the cream mixture.

Bake for 35 minutes & serve with a refreshing side salad.