BURNT BUNNY BAKES

Quite possibly the prettiest quiche I’ve ever seen.. not to be bias or anything… And honestly, not that hard to make at all.

Something to note- zucchini holds a lot of moisture, if you don’t do the steps correctly the pastry could become soggy. The quiche could also split along the top. Not necessarily a big issue but if you’re looking for aesthetics this isn’t ideal

If you don’t eat the quiche straight away and need to store it, don’t freeze, just refrigerate. When you reheat from the freezer, any ice crystals will add moisture and make the base soggy

This pastry is enough for two quiches. I used the rest to make a tart! Bear this in mind, as the recipe requires an egg you can’t half the ingredients

I’m using a smaller 17.5cm x 2.5cm tin which is smaller than standard tins

Alright lets get in to it

Ingredients:

1. My GF Shortcrust pastry
2. 2 Eggs
3. 1/4 cup milk (I kept this dairy free & used almond)
4. 1 tbsp double cream
5. Sprinkle of feta
6. 1 tsp chopped garlic
7. Chopped spring onion
8. 2 medium Zucchinis

Method:

1. Peel the zucchinis in to long strips. Sprinkle a little salt over them and put on paper towel and press to absorb as much moisture as possible
2. Roll up in to flowers of various sizes. I left a couple peels to use as filler
3. Heat the oven to 180C fan
4. Roll out your pastry and line your tin. Put in the oven for 15 minutes, remember to poke holes in the base
5. Whilst the pastry is cooking, in a bowl, whisk the eggs
6. Add the milk, cream, feta, garlic and spring onions
7. When the pastry is done, add half the filling
8. Arrange your zucchini flowers and add the extra peel to any big gaps
9. Pour the rest of the filling on top and in to any gaps around the zucchini
10. Return to the oven for another 25 minutes

I’m using a 17.5 x 2.5 cm pizza pan dish which is smaller than standard tins. Your quiche made need longer than 25 minutes