700W Hand Blender
Subscribe & Save
Save 10% when you subscribe to coffee!
Find out more
Explore our offers
Checkout the latest Dualit offers
View all offers
Discover our range of baby products! Single & Double Bottle Warmers, Steam and UV Sterilisers that kill 99.9% of bacteria and a Baby Food Maker
View our Baby range
Providing professional chefs with reliable, heavy-duty products that are built to last.
View our Catering range
The Dualit Guarantee
Want to know more about product troubleshooting or guarantees? Read our handy guide that covers everything you’ll need to know.
This delicious, quick and versatile dish offers pure Brisith 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!
Generously butter a round 9" ovenproof baking tin or pie dish and preheat your oven to 180º/160º fan.
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.
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!
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.
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.
Cut the courgette into 3" pieces and grate lengthways into a bowl, then set aside.
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.
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.
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.
Dot around the branston pickle or a chutney of your choice.
Evenly distribute the grated cheese over the top of the batter mix.
Place two sprigs of fresh rosemary on top of the quiche and place on a baking tray.
Pop into your preheated oven for 30 - 40 minutes.
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.
We used the Hand Blender with attachments to make this quiche!