Courgette & Onion Quiche, Potato Salad & Avocado Salad

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May 17, 2016 by marksetchfield

unnamed-7.jpgServes 4, prep time 2o minutes, cooking time 55 minutes

1 onion chopped
1 garlic clove chopped
1/2 tsp salt
2 spiralized courgettes
6 free-range eggs
1 tsp dried mixed herbs
1 tsp cumin seeds
1 tsp turmeric
1 chopped gherkin
10 caper berries
4 chopped anchovies
Handful of grated mozzarella to serve
1 tsp of chopped chives to serve
unnamed-6Chef says: You can use pre-made pastry – it makes the cooking process much quicker and easier.

For the pastry

Put the flour and butter into a food processor along with a pinch of salt. Blitz until the mixture resembles breadcrumbs. Add 1-2 tsp of cold water and keep mixing until the dough binds together. Remove the pastry and flatten into a round shape, cover with cling film and chill in the fridge for about an hour. Remove the pastry from the cling film and roll out onto a lightly floured surface to about 3mm thickness. Line a 20cm fluted greased flan tin with the pastry. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180 degrees Celsius/gas mark 4. Line the pastry with baking parchment and fill with dried beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Remove from the oven and allow to cool.

For the filling

Beat the eggs with the herbs, spices and garlic. To the pastry case add half of the courgette and onion then top with half of the egg mix. Place the remainder of the courgette and onion and the rest of the egg. Making sure the filling is even top with capers, gherkins and anchovies. Finally, add some grated cheese and bake in the oven for 40-50 minutes. Serve with some potato salad and avocado.unnamed-4GMS_THE_MENU_RETURN

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