Saturday, 25 June 2011

Courgette, Leek and Pea Quiche

My first recipe

What I tend to do is look on line for a few ideas and then amalgamate them to make my own recipe.


Short crust pastry  (ready to roll)
1 tablespoon olive oil
2 or 3 courgettes, diced
1 leek, sliced and diced
about 3 cups of frozen peas
250g Marscapone
175g freshly grated parmesan
3 eggs
Chives, chopped
salt and pepper

  1. Heat the oven to 200C / Gas 5
  2. In a frying pan, saute the courgette in olive oil until tender and is starts to brown on the edges...about 10 minutes
  3. Then remove from the pan and add the leek with a tad more olive oil and just fry for a few minutes until soft then add the courgette back into the pan with the frozen peas, season well with sea salt and black pepper and then add the chopped chives. 5 minutes on the heat and then leave to sit.
  4. Meanwhile roll and blind bake your shop bought pastry for about 20 min.
  5. In a bowl, combine the eggs, Mascarpone, and Parmesan, salt and pepper and then add in the courgette and pea mixture.
  6. Take the pastry out of the oven and pour in your mix and bake for about 25 minutes.
Saturday Lunch

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