Three-cheese quiche with zucchini nests

serves / 6 prep / 35 minutes cook / 1 hour 5 minutes

Ingredients

2 1⁄2 sheets frozen shortcrust pastry, just thawed 4 zucchinis, cut into noodles using a spiraliser 40g (1⁄2 cup) coarsely grated vintage cheddar 60g feta, crumbled 125g (1⁄2 cup) creme fraiche 60ml (1⁄4 cup) pouring cream 5 eggs 150g cherry truss tomatoes 30g (1⁄3 cup) shredded parmesan or vegetarian hard cheese

1. Preheat the oven to 200C/180C 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 two 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 five portions. Twirl one portion around your fingers to make an 8cm nest. Place on a chopping board. Repeat with remaining zucchini to make five nests in total.

6. Reduce oven temperature to 180C/160C fan-forced. Sprinkle the base of the pastry case with cheddar and feta. Whisk together the creme fraiche, 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.