Tuesday, 21 October 2014

Tomato Topped Courgette Quiche

(serves 8)

one batch of oil and yoghurt dough

2 large courgettes
4 large tomatoes
100 g crème fraîche
125 ml semi-skimmed milk
4 medium eggs
sea salt
freshly ground pepper
freshly ground nutmeg
unrefined sugar
extra virgin olive oil

Make the dough according to recipe, roll out and place  into an oiled 28 cm silicon mould. Form a nice thick rim.

Top and tail the courgettes, cut lengthways and core, the chop into 1 cm thick slices. Fry until brown, then drain on kitchen paper and season with a little pepper and salt.

In the meantime mix the eggs, milk, crème fraîche and season with pepper, salt and nutmeg.

Cut the tomatoes into 1 cm thick slices and fry for a couple minutes of each side until browned.

Spread the courgettes onto the dough, pour on the egg mix, then top with the tomato slices. Season with pepper and salt and sprinkle with a little sugar.

Bake at 200° C for 45 minutes.

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