Courgette & Goats Cheese Quiche
A super yummy quiche.
Rich in protein, vitamins, minerals and in omega-3 fatty acids.
Excellent source of vitamin C, potassium and folic acid.
Courgette provides fibre which supports healthy digestion and gut microbiome.
Serves 4 to 6
Takes 60 minutes
Ingredients
- 1 roll of pre-prepared shortcrust pastry
- 2oog goats’ cheese sliced
- 10 eggs gently beaten
- 4 courgettes
- (2 sliced lengthways – 2 diced)
- 2 leeks chopped
- lug extra virgin olive oil
- 25g butter
- 1tsp marigold flavouring powder
- 25ml cream (optional)
- 1tbs chopped mint
- pinch sea salt & pepper
Method
Remove the pastry from the fridge and sleeve 45 minutes before use.
Heat the oven to 200°C or 390 °F.
Unroll the pastry to cover the inside of a 20inch quiche dish.
Cover the pastry with parchment paper, then hold it down with baking beads.
Blind bake according to the pastry brand instructions.
In the meantime, heat the butter and oil in a pan, add the leeks and diced courgettes, then slowly cook on a low heat until soft.
Remove the blind baked pastry from the oven and sit to one side to cool for a few minutes. Remove the beads and parchment paper.
Stir in the marigold, sea salt, black pepper and the cream in to the beaten eggs.
Spread the cooked leeks, courgette mix on to the base of the pastry, then pour over the eggs.
Add the sliced courgette and goats’ cheese.
Place the dish in to the oven to cook for approx. 30 to 40 minutes, or until the egg mixture has set.
Once cooked, remove from the oven and allow to cool.
Sprinkle with the fresh chopped mint.
To Serve
Ideal served with a fresh green salad, potato salad and coleslaw.
This dish provides servings for two to four with extra slices which make an ideal packed lunch.
Tips
I highly recommend to use organic, free-range eggs. Check out your local farmers market or research the type most suited to you. Select well and you will not be disappointed with that vibrant orange/yellow yolk.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.