Zucchini, Spinach & Corn Quiche
Ingredients
For the pastry:
1 ¼ cups (210g) Lighthouse Premium All Purpose Plain Flour
110g cold butter, diced
¼ tsp sugar
¼ tsp salt
2 tbsp (40ml) water
For the filling:
4 large eggs
2 zucchinis
1 garlic glove, minced
½ onion, diced
1 cup sweet corn kernels
60g fresh baby spinach
¼ cup (60ml) milk
1 tbsp Spencers dried oregano
1 tbsp Spencers dried basil
¼ tsp Spencers ground black pepper
½ tsp salt
½ cup grated parmesan
1 cup grated mozzarella
Method
For the pastry:
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.
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.
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:
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.
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.
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:
Preheat the oven to 190°C (170°C fan-forced).
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.
