This quiche is so tasty and is perfect for the spring summer. Just to have with a bowl of salad and have lunches sorted.

I’ve got into a habit of making my own pastry. Once you do it is so hard to get ready made one. But the ready made pastry works as good and the quiche turns out as nice!

Nobody like rambling so let’s get straight into the recipe:

Preheat oven at 200 degrees Celsius

Let’s start with the pastry:

Ingredients:

175g plain flour

100g cold butter

1 egg yolk

4 tablespoons cold water

Method:

1. Place all ingredients in food processor and pulse a few time until all ingredients are well mixed

2. Place the pastry on a floured surface and roll it as thin as you want

3. I greased my dish a little just to avoid the pastry sticking but you can also use greaseproof paper. Is a bit messy when you slice it though

4. Press all the edges with a fork and chill it for ten minutes

5. Place a big peace of tinfoil shiny bit down on top of the pastry. Cover with uncooked beans to weight down the foil and cook for 15 minutes 200C

Or else you can just buy shortcut pastry

For the filling:

Ingredients:

5 large eggs

250ml double cream

150ml milk

1 courgette

140g finely grated gruyere cheese

Generous grating of nutmeg

Sea salt and black pepper

1 tablespoon of dry parsley

Method:

1. Whisk the eggs with a for in a bowl

2. Add the rest of the ingredients

3. Set aside the filling and chop your courgette finely

6. Add the creamy filling inside your partially cooked pastry

7. Add up the courgette on top on a circle

8. Bake for 40 minutes or until filling is well set.

9. Allow it too cool down 10 minutes before slicing

10. Enjoy