Mini Courgette and Leek Quiche

mini quiche

INGREDIENTS

  • 125g cold butter
  • 1 or 2 tbsp iced water
  • 2 tbsp olive oil
  • 4 - 5 courgettes
  • 1 small leek, sliced into thin rounds
  • 3 whole eggs
  • 180ml fresh cream
  • 150g feta cheese
  • 1/2 tsp nutmeg
  • 1½ tsp salt
  • 1tsp black pepper

METHOD

  1. Pre-heat the oven to 180°C/gas mark 4.

  2. Mix together the flour, 1/2 tsp salt and butter together. If the dough hasn't come together add a tbsp of cold water. 

  3. Place the dough in the fridge for 20 minutes.

  4. Slice the courgette and leeks into rounds and fry them in a pan with a little oil over a low flame for 5 minutes. 

  5. Roll out the dough with the rolling pin, until the dough is only about 4mm thick.

  6. With a pastry cutter, make 8 discs with a diameter 3cm larger than that of the moulds used for baking. Line the moulds with the pastry discs, prick the bottom of the discs with a fork and bake in the pre-heated oven for 12 minutes. Remove from the oven, leaving it turned on.

  7. In a bowl, mix the eggs, crumbled feta, cream, nutmeg, salt and pepper.

  8. Place the courgettes and leeks in the empty quiche bases, cover with the egg, cheese and cream mix, and place back in the oven for 15-20 minutes, or until the surface is firm and golden. 

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