VEGETARIAN HALOUMI QUICHE

SERVES 8. PREP 30 MINS. COOK 1 HR 10 MINS

INGREDIENTS

• 1 tbsp olive oil

• 6 green shallots, sliced

• 2 large garlic cloves, crushed

• 5 (about 550g) medium zucchini

• 180g haloumi

• 40g (½ cup) grated cheddar

METHOD

• 8 eggs

• 180ml (¾ cup) thickened cream

• 12 sheets filo pastry

• 100g butter, melted

• 2 tbsp pomegranate arils

1 Preheat oven to 180C/160C fan forced. Lightly grease a 22cm springform pan.

2 Combine the oil, shallot and garlic in a small frying pan and place over medium-low heat. Cook, stirring, for 3-4 minutes or until soft. Transfer to a large bowl.

3 Coarsely grate 3 zucchini. Place the grated zucchini in a colander and use your hands to squeeze out excess liquid. Add zucchini to the shallot mixture.

4 Coarsely grate two-thirds of the haloumi. Add to the bowl along with the cheddar. Return the remaining haloumi to the fridge. Whisk together the eggs and cream in a jug.

5 Place the filo on a clean work surface and cover with a dry tea towel then a damp tea towel (this will prevent it from drying out). Brush one filo sheet with a little melted butter. Place another sheet across the first, at right angles. Brush with butter. Place another sheet diagonally across the first two and brush with butter then lay another sheet diagonally at right angles to that one and brush with butter. Repeat, layering in the same pattern with remaining filo sheets and butter.

6 Carefully lift the filo stack and gently transfer to prepared pan. Add the egg mixture to the zucchini mixture and season with pepper. Stir well to combine. Pour into the filo case. Use kitchen scissors to trim the overhanging filo then fold inwards and press to form a rim level with the top of the pan (the filling won’t come right to the top at this stage).

7 Place the pan on a baking tray and bake for 1 hour 10 minutes or until the filling is set and the pastry is golden. Set aside to cool to room temperature.

8 Use a sharp knife or a vegetable peeler to finely slice the remaining zucchini lengthways into ribbons. Spray with oil. Heat a chargrill pan over medium-high heat. Add the zucchini and cook for 1-2 minutes or until lightly charred. Slice the remaining haloumi and chargrill for 1-2 minutes each side or until lightly charred.

9 Arrange the chargrilled zucchini and haloumi on top of quiche and sprinkle with pomegranate arils. Cut the quiche into wedges to serve.