Three-cheese quiche with zuc­chini nests

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serves 6 | prep 20 mins (+ 15 mins chill­ing time) | cook­ing 1 hour 5 mins 21 ⁄ 2 sheets frozen short­crust pas­try, just thawed 4 zuc­chini, cut into noo­dles us­ing a spi­raliser 40g ( 12⁄ cup) coarsely grated vin­tage ched­dar 60g feta, crum­bled 125g ( 12⁄ cup) crème fraîche 60ml ( 14⁄ cup) pour­ing cream 5 eggs 150g cherry truss toma­toes 30g ( 13⁄ cup) shred­ded parme­san 1 Pre­heat the oven to 200°C/180°C fan forced. Brush a 3cm-deep, 23.5cm (base mea­sure­ment) fluted loose-based tart tin with melted but­ter to lightly grease. 2 Line the tin with pas­try, over­lap­ping as nec­es­sary and trim­ming any ex­cess. Place in the freezer for 15 min­utes to chill. 3 Place the tin on a bak­ing tray. Line the pas­try with bak­ing pa­per and fill with pas­try weights or rice. Bake for 15 min­utes. Re­move the pa­per and pas­try weights or rice. Bake for a fur­ther 10 min­utes or un­til golden and crisp. Set aside to cool. 4 Mean­while, line 2 bak­ing trays with pa­per towel. Spread the zuc­chini over the lined trays and set aside for 20 min­utes to al­low any ex­cess mois­ture to drain. 5 Di­vide the zuc­chini into 5 por­tions. Twirl 1 por­tion around your fin­gers to make an 8cm nest. Place on a chop­ping board. Re­peat with re­main­ing zuc­chini to make 5 nests in to­tal. 6 Re­duce oven tem­per­a­ture to 180°C/160°C fan forced. Sprin­kle the base of the pas­try case with ched­dar and feta. Whisk to­gether the crème fraîche, cream and eggs in a jug un­til well com­bined. Sea­son. Pour into the pas­try case. Top with the zuc­chini nests. Place a cherry tomato into the cen­tre of each nest. Sprin­kle with half the parme­san. Bake for 30 min­utes. Add re­main­ing toma­toes to tray be­side the tart. Bake for a fur­ther 10 min­utes or un­til tart is set and top is light golden. Sprin­kle with ex­tra parme­san and roasted toma­toes to serve. PER SERVE • 16g pro­tein • 38g fat (19g sat­u­rated fat) • 33g carb • 2g di­etary fi­bre • 539 Cals (2255kj)

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