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Great way to squander a single component. This can be actually really a fantastic Zucchini & vintage cheddar quiche plus a few of my favorites. If you're concerned regarding the nutritional value of a number of the dishes, don't be. Nevertheless it might be low in calories, though you aren't finding much nutrient value from this , it won't maintain you, and you will only wind up hungry again and eating more energy than you would have. Diet facts tags inform you what's from the foods you consume. This helps you determine whether you are in possession of a vibrant diet plan. Each recipe we share must get an ingredient label. Some recipes provide nutritional actuality information. The ingredient label lists the exact amount inside the area below. They are recorded for every serving and as a percentage of the everyday price.

How to make Zucchini & vintage cheddar quiche

Yield = 4
Prep time: 1:25
Cook time: 1:00
Total time: 2:25

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Coles Brand Vintage Cheddar
  • 1/2 teaspoon salt
  • 175g Coles Brand Unsalted Butter, cut into small dice
  • 1/3 cup iced water
  • 200g middle bacon rashers, from the deli, lightly trimmed, cut into 3cm pieces
  • 1 large shallot, thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 2 medium (300g) zucchini
  • 6 large Coles Brand Free Range Eggs
  • 1/2 cup Coles Brand Sour Cream
  • 1/2 cup Coles Brand Full Cream Milk
  • 1 3/4 cups Coles Brand Plain Flour, plus extra for dusting

Method

  • Step 1 To make the pastry, preheat oven to 190C or 170C fan-forced. In a food processor, combine flour and salt and pulse briefly to mix. Add butter and pulse until mixture resembles coarse crumbs and pea-size pieces of butter remain. While pulsing, add water and blend until pastry just starts to form a ball. Transfer to a work surface and flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hr.
  • Step 2 Roll out pastry on a lightly floured surface to a 33cm diameter. Brush away excess flour. Transfer to a 25cm circle quiche dish, allowing excess pastry to hang over the edge. Gently press pastry into dish.
  • Step 3 Line pastry with baking paper and fill with pie weights or rice. Bake for 20 mins, or until top edge is pale golden. Remove pie weights and paper and continue baking for 5-10 mins, or until golden brown all over. Transfer dish to a rack, gently trim edges so pastry is even with the sides of dish and cool completely. Reduce oven temperature to 175°C or 155°C fan.
  • Step 4 For the Filling, heat a medium, heavy-based frying pan over medium-high heat. Add bacon and cook for about 5 mins, or until crisp. Using a slotted spoon, transfer bacon to a small bowl. Add shallot and thyme to pan and cook for 1 min, or until tender. Set aside.
  • Step 5 Hold zucchini by its stem. Using a vegetable peeler and working from top to bottom, shave off thin ribbons until you reach the seedy core. Turn zucchini around and repeat on other side. Discard cores.
  • Step 6 In a large bowl, whisk eggs, sour cream, milk, salt and pepper. Mix in bacon, shallot mixture and cheese and place in pastry. Roll up each strip of zucchini and stand them up in the filling. If the strips are too thin or short, double them to form the rolls.
  • Step 7 Bake quiche for 35-40 mins, or until filling is just set in centre. Remove from oven and place quiche dish on a rack. Set aside for 20 mins to set filling and cool slightly.
  • Step 8 Cut into wedges and serve warm.