Quiche is great to have in the freezer in case of emergencies. This delicately flavoured version uses the best seasonal vegetables and looks beautiful on the plate.
Preheat the oven to 200 degrees celsius. Roll out the pastry thinly to fit the tin, leaving 1 cm (1/2 in) of excess pastry hanging over the edge. Place in the fridge for at least 30 min. Line the pastry with greaseproof paper and fill with rice. Place in the oven at 200 degrees celsius for 20 minutes, and then remove the greaseproof paper and rice.
Return to the oven for a further 5 minutes until the middle of the pastry case is lightly golden. Remove from the oven and leave to cool slightly. With a sharp knife, trim away any excess pastry from the rim, leaving a smooth, even case.
Reduce the oven temperature to 180 degrees Celsius.
Heat the oil in a frying pan and fry the baby courgettes for 3-4 minutes, then add the lemon juice and garlic. Cook for about 30 seconds until the lemon juice has evaporated and arrange in the tart case. In a large bowl or jug, beat together the eggs and cream. Add the Parmesan and torn basil leaves and season generously with salt and pepper, then pour over the courgettes in the tart case.
Place in the oven and cook for 25 minutes until the egg is just set. Once it’s cooked, leave to cool.
Serving suggestion: Once defrosted, this can be served cold or popped into the oven to warm. Scatter with whole basil leaves and parmesan shavings and drizzle a little olive oil over the top before serving.:
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