Recipes
Courgette Quiche with Bacon

Courgette Quiche with Bacon | Recipe

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Courgette Quiche with Bacon | Recipe

Name: Courgette Quiche with Bacon
Cook time: 35 min
Yield: 4 Personen
Ingredients: 250 g flour; 160 g butter, cold; 1 egg; 3 courgettes; 3 cloves garlic; 2 spring onions; 250 g crème fraiche; 100 ml milk, full-fat; 2 eggs; 2 tbsp JS Mediterranean Vegetable Allrounder; 2 tbsp oil; salt, pepper; 150 g bacon; salt

Nils – Head Chef

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0 % of 100

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Cooking Time:

35 min

Baking Time:

40 min

Difficulty:

Easy

Persons

Ingredients

For the pastry:
250 g

flour
160 g

butter, cold
1

egg
salt
For the filling:
2 tbsp

Mediterranean Vegetable Allrounder
Give your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
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3

courgettes
3 cloves

garlic
2

spring onions
250 g

crème fraiche
100 ml

milk, full-fat
2

eggs
2 tbsp

oil
salt, pepper
150 g

bacon

Method

For the dough, knead together the flour, butter (cut into small pieces), egg and 1 pinch of salt and place in the fridge for 30 minutes. Do not overwork.

For the filling, wash the courgettes and finely slice. Peel and finely chop the garlic. Wash the spring onions and cut into 1 cm rings.

Heat 1 tbsp of oil in a large frying pan over a high heat. Fry the bacon over a medium heat for 3 minutes until crisp and remove. In the same pan, fry the courgette slices for about 2 minutes, then add the garlic and fry for a further 3 minutes until the courgettes are nicely browned. Then add 3 pinches each of salt and pepper. Tip the courgettes into a colander and leave to drain for about 5 minutes. This will prevent the dough from going soggy later.

Whisk together the crème fraiche, milk, eggs and Mediterranean Vegetable Allrounder thoroughly in a bowl and set aside.

Preheat the oven to fan 200°C.

Grease a quiche dish with 1 tbsp of oil. Roll out the pastry on a floured work surface and place in the quiche dish. Cut off any overlap. Mix the courgettes, bacon and spring onions with the egg mixture and pour into the pastry case. Bake for about 40 minutes until golden brown, then leave to cool for 10 minutes.

Nutritional information: (Per person)

Calories
870 kcal

Carbohydrates
58 g

Protein
16 g

Fat
66 g