Recipe Zucchini & vintage cheddar quiche : Practical and Delicious

Recipe Zucchini & vintage cheddar quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Zucchini & vintage cheddar quiche. You are currently reading Recipe Zucchini & vintage cheddar quiche : Practical and Delicious. This recipe is the creation of the chef Curtis Stone, Coles Magazine. Recipe Zucchini & vintage cheddar quiche requires 1h 25m, cook 1h and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Feed you family with Curtis Stone's delicious zucchini & vintage cheddar quiche with bacon.

Ingredients:

14 Ingredients

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  1 tsp salt
  
  
  


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  1/2 tsp freshly ground black pepper
  
  
  


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  1/2 cup grated Coles Brand Vintage Cheddar
  
  
  


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  1/2 tsp salt
  
  
  


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  175g Coles Brand Unsalted Butter, cut into small dice
  
  
  


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  1/3 cup iced water
  
  
  


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  200g middle bacon rashers, from the deli, lightly trimmed, cut into 3cm pieces
  
  
  


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  1 large shallot, thinly sliced
  
  
  


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  1 tsp chopped fresh thyme
  
  
  


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  2 medium (300g) zucchini
  
  
  


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  6 large Coles Brand Free Range Eggs
  
  
  


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  1/2 cup Coles Brand Sour Cream
  
  
  


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  1/2 cup Coles Brand Full Cream Milk
  
  
  


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  1 3/4 cups Coles Brand Plain Flour, plus extra for dusting
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  To make the pastry, preheat oven to 190C or 170C fan-forced. In a food processor, combine flour and salt and pulse briefly to mix. Add butter and pulse until mixture resembles coarse crumbs and pea-size pieces of butter remain. While pulsing, add water and blend until pastry just starts to form a ball. Transfer to a work surface and flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hr.
  
  
  


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  Step 2
  
  
  
  
  Roll out pastry on a lightly floured surface to a 33cm diameter. Brush away excess flour. Transfer to a 25cm circle quiche dish, allowing excess pastry to hang over the edge. Gently press pastry into dish.
  
  
  


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  Step 3
  
  
  
  
  Line pastry with baking paper and fill with pie weights or rice. Bake for 20 mins, or until top edge is pale golden. Remove pie weights and paper and continue baking for 5-10 mins, or until golden brown all over. Transfer dish to a rack, gently trim edges so pastry is even with the sides of dish and cool completely. Reduce oven temperature to 175°C or 155°C fan.
  
  
  


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  Step 4
  
  
  
  
  For the Filling, heat a medium, heavy-based frying pan over medium-high heat. Add bacon and cook for about 5 mins, or until crisp. Using a slotted spoon, transfer bacon to a small bowl. Add shallot and thyme to pan and cook for 1 min, or until tender. Set aside.
  
  
  


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  Step 5
  
  
  
  
  Hold zucchini by its stem. Using a vegetable peeler and working from top to bottom, shave off thin ribbons until you reach the seedy core. Turn zucchini around and repeat on other side. Discard cores.
  
  
  


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  Step 6
  
  
  
  
  In a large bowl, whisk eggs, sour cream, milk, salt and pepper. Mix in bacon, shallot mixture and cheese and place in pastry. Roll up each strip of zucchini and stand them up in the filling. If the strips are too thin or short, double them to form the rolls.
  
  
  


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  Step 7
  
  
  
  
  Bake quiche for 35-40 mins, or until filling is just set in centre. Remove from oven and place quiche dish on a rack. Set aside for 20 mins to set filling and cool slightly.
  
  
  


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  Step 8
  
  
  
  
  Cut into wedges and serve warm.
  
  
  

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