- 200 g plain flour
- 85 g cold butter
- 80 g parmesan, finely grated
- 2 egg yolks
Filling
- 1 large courgette, thinly sliced
- 1 bunch sprng onions, sliced
- 100 g blue cheese, crumbled
- 1 tsp fresh thyme leaves
- 150 ml double cream
- 2 whole eggs
Method
1. Blitz the flour, butter, parmesan in a food processor to a rough
crumb
2. Add egg yolks and 2 tbsp water
3. Pulse to rough dough
4. Knead lightly
5. Roll out to thickness of about a pound coin
6. Chill in fridge for 1 hour
7. Salt the courgette and spring onions, leave for 1 hour
8. Line quiche tin with pastry, work into corners
9. Fridge for 10 minutes
10. Heat oven to 180 C
11. Spread courgettes, thyme, spring onions, blue cheese over pastry
in tin
12. Mix eggs and cream, pour over courgettes etc.
13. Dust with parmesan
14. Cook for 30-35 minutes
15. Leave to cool completely
