Spring Vegetable Quiche

Spring Quiche with Olive Oil Crust recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 – 6 people

INGREDIENTS:

  • 60ml Cobram Estate Classic Extra Virgin Olive Oil
  • 250gm plain flour
  • 1 tsp sea salt
  • 2 sprigs thyme, leaves picked
  • 1 tsp fresh rosemary, finely chopped
  • 120ml cold water

SPRING VEGETABLE FILLING

  • 1 Tbsp. Cobram Estate Classic Extra Virgin Olive Oil
  • ½ cup thickened cream
  • ½ cup full cream milk

  • 50gm Gruyere cheese, finely grated

  • 1 small brown onion, finely sliced

  • 1 zucchini, finely sliced

  • 1 bunch asparagus, woody base removed, stalks roughly chopped, tops set aside
  • 3 free range eggs, lightly whisked

  • 5 cherry tomatoes, halved
  • Salt and pepper

METHOD:

  • In a mixing bowl add flour, salt and herbs and stir to combine. Pour in olive oil and mix through with a fork. Gradually add in the water and mix with your hands to form into a ball of dough. Do not overwork. Turn out onto a lightly floured bench, sprinkle dough and rolling pin with a small amount of flour and roll out to fit a loose-bottom lightly greased tart tin. Gently press the dough into the base, corners and sides of the tart tin. Using a sharp knife, trim any excess pastry and prick the base and sides with a fork. Place in the refrigerator to chill for 30 minutes.
  • Meanwhile, heat oil in a frying pan over a medium heat. Sauté onion for 1-2 minutes, stirring often. Add zucchini and season with a pinch of salt and cracked black pepper. Cook for 3-4 minutes until softened. Add in the asparagus stalks and cook for a final 2 minutes. Set aside until required.
  • Heat oven to 200C and blind bake pastry for approximately 20 minutes or until lightly golden brown. Remove the pastry from oven and decrease temperature to 160C.
  • Spread spring vegetables out onto the base of the tart. In a mixing bowl combine eggs, cream, milk and cheese and whisk together. Pour mixture into tart to cover the vegetables and scatter over the asparagus tips and cherry tomatoes. Place into the oven for approximately 20-25 minutes, or until filling is set. Transfer to a wire rack to cool and remove from tart tin. Serve warm or cold.

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