Zucchini and Artichoke Quiche

 

Ingredients

 

Serve 4-6

• 1 lb/500 g fresh or frozen puff pastry, thawed if frozen

• 1 clove garlic, lightly crushed

• 3 tender artichoke hearts, thinly sliced

• 3 zucchini/courgettes, thinly sliced

• 3 tbsp extra-virgin olive oil

• 2 tbsp water

• 6 tbsp fresh, creamy goat's cheese

• 4 tbsp Ricotta cheese

• 3 eggs, lightly beaten

• 2/3 cup/150 ml milk

• 4 tbsp light/single cream

• 1/4 tsp salt

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 10-inch (25-cm) quiche or pie pan.

2. Unfold or unroll the puff pastry on a lightly floured work surface. Line the base and sides of prepared pan, trimming the edges to fit. Use a fork to prick the pastry all over.

3. Sauté the garlic, artichokes, and zucchini in the oil in a frying pan over low heat until the zucchini are lightly browned.

4. Add the water and cook over low heat until the vegetables are tender.

5. Discard the garlic. Spoon the goat's cheese and Ricotta into the pastry base. Sprinkle the vegetable mixture on top.

6. Beat the eggs, milk, cream, and salt in a small bowl. Pour the mixture over the vegetables.

7. Bake for 25-30 minutes, or until set. Serve hot or at room temperature.