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recipes

Red Onion and Courgette Quiche

Quiche is a classic British dish we all know and love. This particular quiche delivers cheese and onion goodness with the addition of delicious, healthy courgette.

Red Onion and Courgette Quiche

Preparation Time: 30 minutes

Serves: 6

Cooking Time: 1 hour

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This delicious, quick and versatile dish offers pure British comfort. Our red onion and courgette quiche partners perfectly cold with a salad for lunch, or hot with a side of roasted asparagus and sautéed mushrooms for dinner. Whatever you fancy, this quiche is easy to pair with!

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Ingredients
  • 250g ready made shortcrust pastry
  • 2 medium red onions, cut into thin rings
  • ½ a sliced leek
  • 1 medium courgette, washed with skin on & grated
  • 1 large spring onion, or 2 small
  • ½ de-seeded red chilli pepper
  • 250g grated cheddar cheese
  • 4 large eggs
  • 150ml double cream
  • Salt & pepper to taste
  • 2-3 rosemary sprigs
  • 1 tbsp Branston pickle or sweet chutney

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Method

  1. Generously butter a round 9' ovenproof baking tin or pie dish and preheat your oven to 180º/160º fan.

  2. Using two large pieces of baking parchment, place the pastry onto one lightly floured piece, then lightly dust the pastry with flour before placing the second piece of parchment on top.

  3. With a rolling pin, roll the pastry into a thin sheet, making sure it is big enough to cover the bottom and sides of your pie dish. Using parchment makes for easier rolling and prevents any sticking - great if you require thin pastry!

  4. Place a piece of baking parchment over the base of the pie dish, pushing in around the sides, then place baking beans on top and blind bake for 15 minutes. Set aside to cool. Once cooled, remove the baking beans and parchment.

  5. Using the Dualit Hand Blender with the chopper bowl attachment, add the sliced leek, spring onion and chilli to the chopping beaker and pulse until finely chopped, then set aside.

  6. Cut the courgette into 3' pieces and grate lengthways into a bowl, then set aside.

  7. Crack 4 eggs into the tall blending jug, use the whisk attachment to mix until pale and frothy. Add the salt & pepper, then pour in the double cream. If preferred, add half milk and cream.

  8. To assemble the quiche, place the chopped onion, grated courgette and leek mix onto the base of the pastry and spread around evenly. Then add the red onion rings around the pastry case.

  9. Pour over the batter, making sure it settles in and around the filling. It is best to pour intermittently to allow the batter to settle.

  10. Dot around the branston pickle or a chutney of your choice.

  11. Evenly distribute the grated cheese over the top of the batter mix.

  12. Place two sprigs of fresh rosemary on top of the quiche and place on a baking tray.

  13. Pop into your preheated oven for 30 - 40 minutes.

  14. Test with a skewer, after 30 minutes, the centre will be soft and slightly set. If you find the top is browning too quickly, loosely place foil on top. The quiche will rise when cooking and will settle once removed from the oven.

  15. Allow to cool a little before serving and enjoy!

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Top tips...

  • Adding the pickle or chutney is optional but it does give a little extra kick to the finished quiche. Alternatively serve this with a chutney side.
  • This quiche is delicious hot as a main dish, served with a side of your favourite veggies or cold with a salad lunch.

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Dualit Product Used

We used the Hand Blender with attachments to make this quiche!

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