COURGETTE & DOUBLE CHEESE QUICHE
Add a flavour punch to moist courgette in a quiche that has double helpings of cheese - in the filling and the pastry. Great for a summer picnic or entertaining dish.
Provided by Tom Kerridge
Categories Buffet, Lunch
Time 1h25m
Number Of Ingredients 11
Steps:
- For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
- Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
- While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
- Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
- Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
- Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
- Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.
Nutrition Facts : Calories 330 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
SHRIMP QUICHE
A simple and easy and oh-so-good shrimp quiche.
Provided by love2cook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
- Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
- Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g
FRAGRANT COURGETTE & PRAWN CURRY
Wondering what to do with a glut of courgettes? Put them to good use in this spicy, summery one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.
- Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.
- Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.
Nutrition Facts : Calories 305 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.41 milligram of sodium
LEMONY PRAWN & COURGETTE TAGLIATELLE
Make this king prawn and courgette tagliatelle in just 20 minutes. It's full of garlic, lemon and chilli, and it's healthy too, so it's great for busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
- Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
- Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.
Nutrition Facts : Calories 478 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
PRAWN AND COURGETTE QUICHE WITH ROCKET
From Sainsbury's magazine. "Although I prefer homemade pastry, this is a quick option using a packet of ready - rolled pastry for when time is short. The prawns and courgettes make a delicious combination but if you want to make this even simpler, replace the prawns with smoked salmon trimmings. This can also be made in a 23cm (9in) round loose-bottomed tin, 4cm (1 1/2in) deep." You will also need a 19 x 27 cm (7 1/2 x 11in) loose-bottomed rectangular tin, 2.5cm (1in)deep, lightly oiled, a large baking sheet, some baking parchment and baking beans (or rice)
Provided by sugarrushkid
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 220C, fan 200C, gas 7. Unroll the pastry and use to line the tin, trimming the edges if necessary.
- Rest in the fridge for 40 minutes before pricking the base with a fork, lining with baking parchment and baking beans (or rice) and baking on the baking sheet on the middle shelf of the oven for 18 mins or until golden around the edges.
- While the pastry is cooking, whisk together the eggs and egg yolks with the double cream, season with 1 tsp of salt and 1/2 tsp of cayenne pepper.
- Take the pastry case out of the oven, remove the parchment and baking beans (or rice) and brush with a little of the egg mixture. Bake for 5-7 mins or until golden all over. Remove from the oven.
- Next, top and tail the courgettes and thinly slice each one at an angle. Heat a large frying pan with the vegetable oil and fry the courgettes over a medium-to-high heat for 3 mins, until they just begin to brown. Add the chopped garlic and fry for 30 seconds, enough to soften, rather than brown it. Season with a little salt and cayenne pepper then transfer to a plate lined with kitchen paper.
- To prepare the prawns, slice all the way through them, from top to bottom with a very sharp knife, and remove any black veins. Set aside.
- Spread the chopped rocket over the pastry base and arrange the courgette slices and prawns on top. Pour over half the egg mixture, ensuring it runs evenly underneath the prawns and courgettes.
- Place the quiche on the middle shelf of the oven. Pour over the remaining egg mixture, turn the oven down to 180C, fan 170C, gas 4 and bake for 30 minutes
- Turn off the heat and leave in the oven for a further 10 minutes Then remove the tart from the tin and slide off the base onto a cooling rack. Serve warm from the oven or cold, but not chilled, with the reserved rocket leaves on top.
Nutrition Facts : Calories 551.3, Fat 43, SaturatedFat 17.4, Cholesterol 227.8, Sodium 375.3, Carbohydrate 31.1, Fiber 3, Sugar 1.6, Protein 11.5
FRENCH COURGETTE (ZUCCHINI) QUICHE
This is another good way to use up all that summer-time abundance of zucchini. This quiche is served hot.
Provided by Pesto lover
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
- Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
- Preheat oven to 400°F
- In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
- Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
- Spread half of the cheese and the bacon over the bottom of the pie shell.
- Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
- Place pie shell on a cookie sheet.
- Carefully pour custard mixture into pie shell.
- Sprinkle with the rest of the cheese and bacon.
- Bake on center shelf for 15 minutes.
- Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
- Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.
PRAWN (SHRIMP) QUICHE
Make and share this Prawn (Shrimp) Quiche recipe from Food.com.
Provided by bigbadbrenda
Categories < 60 Mins
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan and add the onion and zucchini.
- Fry gently until light brown .
- Stir in the shrimp and cook for 3 minutes.
- Add salt and pepper to taste. and the nutmeg
- Leave to cool.
- Mix together the cream, eggs, and cheese.
- Stir in the shrimp mixture.
- Pour into the baked prepared pie shell.
- Bake in a hot oven 400f for 35-40 minutes.
- Serve hot.
Nutrition Facts : Calories 641, Fat 42.1, SaturatedFat 19.1, Cholesterol 417.1, Sodium 710.3, Carbohydrate 31.4, Fiber 4.2, Sugar 5.1, Protein 35.3
STILTON, TOMATO & COURGETTE QUICHE
Taken from 'Baking & Desserts' - Food Fact : Stilton is a very traditional British cheese which often makes an appearance on the cheese board or served with a ploughman's lunch. It gets much of its full pungent flavour, from its veins (created from the steel wires which are inserted into the cheese during the maturing process) It is worth loooking for a piece of Stilton with lots of veins that hs been matured for longer.
Provided by McCarthy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
- Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
- Put the pastry in a polythene bag and chill for at least 30 minutes.
- On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
- Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
- Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
- Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
- Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
- Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.
Nutrition Facts : Calories 689.8, Fat 50.3, SaturatedFat 29.2, Cholesterol 239.7, Sodium 630, Carbohydrate 43.5, Fiber 2.5, Sugar 3.2, Protein 16.9
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