These classic flavours come together perfectly in this stunning quiche.
For the shortcrust pastry, combine 2/3 of the flour, salt and sugar to a food processor. Pulse the mixture in the food processor until just combined. Add butter to the food processor and spread it evenly around. Pulse the butter and flour mix together until everything comes together and forms a rough dough. Spread the dough evenly around the bottom of the food processor. Sprinkle the remaining flour evenly over the dough in the food processor. Pulse until mixture forms a crumb like mixture. Transfer the mixture to a large bowl. Sprinkle one tablespoon of water over the dough mixture and fold the water into the dough using a spatula. Repeat until the remaining five tablespoons of water is folded into the dough. The dough will be quite wet. Turn the dough out onto a generously floured surface; gently knead just to combine the dough. Divide the dough in half, pat the dough into flat circles and wrap in cling film. Place in fridge to firm up (30-45 minutes).
For the filling, place sliced zucchini onto a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast the zucchini in the oven at 180°C for 15-20 minutes, or until the zucchini has dried slightly. Take the zucchini out of the oven to cool. In a mixing bowl, combine the flour and the baking powder. In a separate mixing bowl, add the eggs and lightly beat. Add olive oil and chopped chives and mint leaves to the beaten egg. Season the egg mixture with salt and pepper (to taste). Add 100g crumbled feta to the egg mixture. Add the egg mixture to the flour mixture, whisk to combine the ingredients.
To assemble the quiche, pre-heat oven to 200°C. Lightly grease 30cm rectangular loose based tart tin. Remove the pastry from the fridge and roll out between two sheets of baking paper, until approximately 5mm thick. Carefully lay the rolled pastry over the quiche tin. Gently press the pastry into the corners and edges of the tin, trim off any excess. Use excess to fill any holes or edges of the tin. Line the pastry with a sheet of baking paper and fill with ceramic baking weights. Blind bake the quiche shell for approximately 10 minutes. Remove the quiche tin from the oven and remove the baking paper and ceramic weights. Replace the quiche tin back into the oven and bake for a further 5-10 minutes or until light golden colour. Once the pastry has been blind baked, fill the pastry tin with the quiche filling mixture (careful not to overflow the tin). Arrange the zucchini slices in the quiche filling. Then arrange the chopped cherry tomatoes between the zucchini slices. Sprinkle the 50 g of additional feta. Place the quiche in the oven and bake for 30-40 minutes or until egg mixture sets and when tested with a skewer comes out clean. Remove from oven and allow to cool for 10 minutes. Once cooled, garnish with mint leaves.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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