A Delicious, healthy and light meal that is perfect for the summer weather. This is also a good way to “hide” veggies from children who are fussy eaters


Ingredients (serves 4)

  • 5-6 Eggs (depending on the size of the dish)
  • 1/2 cup Grated cheese
  • 300ml Cream
  • 1/2 bunch Eschallots chopped
  • 1 Zucchini grated
  • 2 Frozen puff pastry sheets
  • 4 Rashers of bacon (omit for a vegetarian option)
  • Salt and pepper to taste

Method

  1. Preheat oven to 180°C, place fozen pastry on bench to thaw and reach room temperature. Grease a pie dish. Place thawed puff sheets into dish leaving overhanging bits as pastry shrinks when cooked. If layering pastry to fit dish ensure that overlaps a firmly pressed to ensure seal.
  2. Blind bake* your quiche pastry shell for 10 mins with pasrty weights (or uncooked rice) on baking paper. Remove from oven take out baking paper and weights and blind bake for another 5-10mins until base is cripy and just browned. Leave oven on and put aside baked pie case until ready for filling. *blind baking is when pastry is pre baked empty to ensure golden crusty texture to avoid a soggy pastry bottom.
  3. In a bowl combine all remaining ingredients and lightly mixed in by hand to avoid whipping the eggs and cream. Pour filling into pastry case and bake for 45-50 minutes until the filling looks set and can be pierced by a cake tester and come out clean. Serve hot from oven or cooled with a side of salad.

Notes... Can be made with gluten free pastry or without pastry base at all for a gluten free diet
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