Zucchini and Oregano Quiche

500g Flour

2,5ml Salt

1,2ml Paprika

250g Butter

250ml Cheddar Cheese, grated

125ml Cold water

650g Green and yellow zucchini

15ml Butter

Salt and Pepper

2 Eggs

125ml Cheddar Cheese, grated

250ml Cream

5ml Oregano, finely chopped

60ml Pecorino cheese, grated

 

PASTRY:   Sieve flour, salt, and paprika in a large mixing bowl.   Rub the butter into the sieved flour.   Add grated cheese and mix lightly. Add water and, using a knife, lightly cut the butter into the flour until a soft dough has formed. Cover the pastry with cling film and refrigerate for 30 minutes. Divide the pastry into two portions.   On a floured board, roll the pastry out thinly with a rolling pin until it’s large enough to cover a 23cm loose-bottomed quiche pan.   Prick the base a few times with a fork.   The rest of the pastry can be covered and frozen.

FILLING:   Slice three zucchinis into thin slices for the top, and chop the rest.   Sauté zucchini in butter until tender, season with salt and pepper. Let cool slightly before assembly.
Beat eggs; stir in cheddar, cream, and oregano. Arrange the cooked zucchini in a buttered quiche pan, pour the egg mixture over, sprinkle with pecorino, and bake at 180°C for 30 minutes. Enjoy your homemade quiche.