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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