Zucchini and Oregano Quiche

 
Celebrate the days getting longer and warmer with a family favourite. Simply serve a crisp green salad and Citrus Vinaigrette Dressing. Don't forget to pack a bottle of Bubbly and Strawberries.

PASTRY

500g Flour

2,5ml Salt

1,2ml Paprika

250g Butter

250ml Cheddar Cheese, grated

125ml Cold water

FILLING:

650g Green and yellow zucchini

15ml Butter

Salt and Pepper

2 Eggs

125ml Cheddar Cheese, grated

250ml Cream

5ml Oregano, finely chopped

60ml Percorino cheese, grated

1. 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 soft dough has been formed. Cover pastry with cling film and rest in refrigerator for 30 minutes. Divide pastry into two portions.   On a floured board, using a rolling pin roll the pastry out thinly 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 pasty can be covered and frozen.
2. FILLING:   Slice three Zucchini into thin slices and keep for the top of the quiche.   Slice the rest of the Zucchini.   Heat butter in a frying pan and sauté until soft and cooked.   Season with salt and pepper. Cool slightly.
3. Beat the eggs; add the cheddar cheese, cream and Oregano. Place cooked Zucchini in a buttered loose-bottomed quiche pan, arranging the raw Zucchini in a neat pattern on top. Pou r over the egg mixture, sprinkle grated pecorino cheese on top and bake in a pre-heated  180°C oven for 30 minutes.