This cheesy zucchini quiche is super simple to make and perfect for any meal of the day. If you don't have any quiche lovers in your home, you certainly will after this one.
Ingredients:
- 2 sheets puff pastry
- 2 tbsp butter
- ½ red onion, diced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 3 cups zucchini, grated
- 3 eggs
- ½ cup cottage cheese
- ½ cup cheddar cheese
Instructions:
- Prep the pastry: preheat your oven to 200°C. Defrost your pastry sheets and use them to line an oiled deep(ish) tart tin. Use a fork to poke some holes in the base, cover the pastry with some baking paper and pour a cup of rice over to weigh the paper down. Cook (aka blind bake) in the oven for 15 minutes then discard the rice and baking paper and allow to cool.
- Make the filling: in a medium skillet, melt the butter over medium heat then add in the onion and zucchini, season with salt and pepper. Saute for 5 minutes then transfer to a bowl and allow to cool. In a separate bowl, whisk together the eggs, cottage cheese, salt, pepper, paprika and onion powder.
- Assemble the quiche: pour the cooled zucchini mixture into the pastry tin then pour over the egg mixture and sprinkle with cheddar cheese and place in the oven for approx 40 min. f the edges start to brown too quickly, cover them loosely with foil for the last 15 minutes of baking. Let the quiche cool for 10 minutes before serving.
Pro Tip:
Double the ingredients to make two quiches, save one for a rainy day by storing it in the freezer (it can live there for up to 3 months). Once defrosted, the best way to reheat it will be in the oven.