~*~ Quiche (Cheese & Courgette Flan) ~*~

~*~ Quiche (Cheese & Courgette Flan) ~*~

The following amounts is enough for 2 medium baking tins / tajines . If you want to make just one Quiche then half the amounts. If you don't like Courgettes / Zucchini then use Spinach or Chard instead

Shortcrust Pastry Base (Traditionally shortcrust pastry should be approx 1/2 the amount of fat to flour e.g. 6oz Flour 3oz Fat (marg. / butter) the following amounts are not in ounces or grammes so you don’t need a weighing Scales just a cup)
Or you can use ready-made Shortcrust pastry flan cases.

Pastry Base:

* 2 Cups Flour (Self-Raising or add 2-3 teaspoons Baking Powder)
* ¼ teaspoon Salt
* 3 tablespoons Butter or Margarine or Ghee (cold from the fridge)
* ½ - ¾ cup very cold water

Method:
Sieve the dry ingredients (Flour, Baking Powder, and Salt) into a bowl
Cut the margarine into small chunks and rub into the Flour lifting it while rubbing briskly between your fingers ( both hands in the bowl ) to incorporate air into the mix until mix resembles fine breadcrumbs.
Add the cold water a little at a time mixing with a fork (do NOT knead the mixture like bread dough - handle it very lightly and gently) until the mixture starts to bind into a dough. As soon as the mixture starts to clump together gently gather it together with your hand being careful not too add too much water - any stickiness in the dough can be used to gather up the rest of the flour from the inside of the bowl - if the dough is still a little dry add a little more water taking care not to make it sticky. Chill for a while in the fridge to make the dough firmer and easier to handle. Then roll out the dough until it fits the baking tin - pressing it up the sides of the tin approx 3/4 inch or high enough to hold the Quiche filling to prevent the beaten egg from running over the edges of the pastry.


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Quiche / Flan filling:

* 2 med-large Onions (chopped)
* Sufficient Margarine and/or Oil for frying Onion (2 tablespoons or more depending on dietary requirements)
* 4-5 Courgettes / Zucchini (may be sliced or grated depending on desired appearance and time available – grated reduces frying time)
* Pepper and Salt to taste (add some baharaat / Garam Masala for a spicier Quiche)
* 10 – 12 medium eggs beaten with approx 3/4 Cup milk or tin of cream & 1/4 teaspoon salt and pepper
* Grated Cheese – you can be as generous or as sparing as you like

Method :
Fry the chopped onion gently in the margarine and/or oil stirring from time to time (cover with a lid) until soft and golden - do NOT allow the onion to become dry and brown.

Add the courgettes and continue cooking for about 10 minutes or until the courgettes are lightly coloured (if you grate the courgettes then this stage need only take 5 mins).
Remove from the pan with a slotted spoon to drain off any oil and place in the 'flan case'.
Pour over the egg & milk/cream mixture and sprinkle with the grated cheese.

Baking Time approx 30 - 40 minutes (190degrees C / 375 deg farenheit or gas mark 5) or until the filling is set and the pastry is golden.


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TIP:
As this recipe may be used as a side dish or main vegetarian dish I would recommend that if using as a main course then you may want to be more generous with the eggs and cheese.
The recipe has been used by myself and others many times, mostly as a side dish or cut into smaller portions for buffet-type parties and is always very popular mashaAllah I hope that you find it useful inshaAllah.

WaSalaamu alaikum,
Aisha