Zucchini, Spinach & Corn Quiche

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

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.


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