How is your Summer going? We have just finished our first week of the school holidays and the week has been pretty chilled. Apart from all the camping research. Who knew camping was so complicated? Trying to book the right site, then buy the right tent!! Gas or electric stoves? It’s a minefield! It has been a little bit stressful I have to say, but at least I don’t have to worry about the food. I have all that planned out, in my head and on my Pinterest boards. I’ve even planned the food for the road trip. I’m going to make this courgette quiche for the trip down, it’s great for lunches and makes a nice change from the sandwiches we usually have on our road trips.
This courgette quiche is pretty easy to make, I saved a little time by using a store bought pastry for this one. Well if it’s good enough for Mary Berry it’s good enough for me! Courgettes are in season so if you need to use up a few then this is a nice option. The cherry tomatoes are perfectly juicy in this and go so well with the courgettes and feta. I added toasted pine nuts to this to give it a little crunchiness and nutty flavour. If you’re not keen on that then go ahead and leave them out. This quiche is great warm or cold and will keep in the fridge for a day or two. You could serve this with a nice green salad or have it on it’s own as a snack. Or is it just me that snacks on tiny slices of quiche?
So we’ve booked our pitch, the tent has arrived and we have an electric cool box. How camping has changed! And I’m kind of glad for that. I’m looking forward to cooking al fresco and I’m keeping my fingers and toes crossed the weather will be ok. I’m planning on doing some one pot dinners and breakfasts, I think keeping it simple will be the key to our success. I also found another great website if you’re thinking of pitching up a tent. I found this a great resource for camping info here in the UK. Although I have to say I have been slightly obsessed with looking at all the stuff you can buy, the list is endless! And I want to get it all, well most of it but I don’t think we have the room for a wardrobe and a sofa.
Your quiche will travel well in a shallow round cake tin or leave it in the tin you baked it in. Just wrap it well. This quiche, like all quiche is very adaptable. You can switch the herbs if you like, rosemary would be great and if you are a garlic lover, a clove or two would be lovely here too. And if you are a chilli lover, ( I like you already ) you could add a pinch or two of dried red chilli flakes to the eggs before you bake the quiche. However you make it, I hope you enjoy it as much as we did x
Courgette & Tomato Quiche with Feta
- 1 x 320 g sheet of shortcrust pastry I used a store bought pastry for this one to save some time.
- 2 x small courgettes, 280g sliced diagonally
- 150 g cherry tomatoes on the vine halved
- 2 spring onions (scallions) sliced diagonally
- 4 large free range eggs
- 200 ml double cream
- 110 g feta cheese
- 2 tbs toasted pine nuts
- 3 or 4 sprigs of thyme leaves removed, stems discarded
- 1/4 tsp each sea salt and cracked black pepper
- Pre heat oven to 180 degrees C / 356 F. I use an electric fan oven, please adjust according to your own oven.
- Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm oven proof dish. Place the pastry into to dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for any cracks.
- Prep the vegetables while you wait for the pastry.
- Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven a leave to cool a little.
- Beat the eggs in a bowl stir in the cream. Crumble in most of the feta keeping about a tablespoon aside. Add the thyme leaves, salt and pepper and spring onions and stir.
- Crumble the remaining feta over the pastry base, pour half the egg mixture over the pastry. Arrange the courgette and tomatoes around the egg mixture. Pour the remaining egg mixture over the courgettes and tomatoes then add spread the pine nuts over the top. Bake on the middle shelf of the oven for 30 - 35 minutes. The quiche is done when the top is golden and the filling is set and slightly puffed up over the pastry.
- Remove from the oven and allow to cool slightly before removing from the dish. Serve warm or at room temperature with a green salad.
*Calories are per portion and are approximate.