Lighthouse Savory Recipes 

For the pastry:

1. Place the flour, sugar, salt and butter into a food processor or mixing bowl. Process or use your fingertips to combine until the mixture resembles fine bread crumbs.

2. Add just enough water to bring the mixture together as a dough. Knead lightly and shape dough into a disc, cover with fling film and leave to rest in the refrigerator for 50 minutes.

3. Roll out pastry on a lightly floured surface. Line the prepared tin with the pastry and trim any excess. Prick the base of the pastry case with a fork and place into the refrigerator to chill.

For the filling:

1. While the dough is chilling in the fridge, prepare the zucchinis by shredding them with a grate. Squeeze water out from the shredded zucchini and place them on a rack to dry. Gently pat down with paper towels to absorb any excess moisture.

2. Heat a pan and cook the diced onions and minced garlic for 1 minute. Add the sweet corn kernels and cook for 4 more minutes before adding the baby spinach. Keep cooking until the baby spinach wilts. Transfer the cooked ingredients to a bowl and allow to cool.

3. Whisk the eggs in a large mixing bowl before adding the milk, salt, dried oregano, dried basil, ground black pepper and cheeses. Add the zucchini and cooked ingredients. Mix until fully combined.

Assembling the quiche:

1. Preheat the oven to 190°C (170°C fan-forced).

2. Remove the prepared pastry from the fridge and pour the filling in. Top with more parmesan cheese and bake for 45-60 minutes or until cooked throughout. Allow to cool before serving.