- Prep Time:15 mins
- Cook Time:60 mins
Zucchini Goats Cheese Quiche
There’s no going wrong with this golden, flaky pastry filled with one of our favourite flavour combinations. Beetroot and goats cheese go hand in hand, which is why we’ve added our baby beets to the mix. This one needs a bit of time in the oven, so it’s a great opportunity to whip up a salad for serving while you wait.
Original recipe by EFFIE SEE WHITE | 1.6.15
+1 1 CAN (425g) EDGELL BABY BEETS
- 6 sheets filo pastry, thawed if frozen
- Oil spray
- 1 medium onion, finely sliced
- 2 large zucchini, grated
- 6 eggs, lightly beaten
- 1 cup grated tasty cheese
- 50g fresh goats cheese, broken into chunks
- Salt & pepper, to taste
Preheat oven to 190°C. Lightly grease a 22cm round springform pan. Press a pastry sheet into pan, lining base and sides. Spray with oil. Repeat 5 more times with remaining pastry.
Spray a non-stick frying pan with oil and place over medium heat. Add onion and cook, stirring for 5 minutes or until softened. Allow to cool.
Lightly whisk eggs, in a medium bowl. Season to taste. Stir in onion, zucchini and tasty cheese. Pour mixture into pastry base.
STUD MIXTURE WITH THE DRAINED EDGELL BABY BEETS.
Sprinkle with goats cheese.
Bake for 50-60 minutes or until set completely. If quiche is browning excessively during cooking then loosely cover with foil. Cool slightly before serving.
Always squeeze out extra water from grated zucchini to prevent soggy pastry base.