Zucchini Quiche With Feta Cheese

• 2 sheets frozen ready-rolled shortcrust pastry, thawed (partially)
• 1 small zucchini
• 60g Greek feta cheese,
• 4 eggs
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chili flakes

1. Preheat oven to 190u0b0C fan-forced.
2. Cut the zucchini into ribbons and crumble the feta.
3. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trim it to fit. Prick the base(you can use a fork).
4. Freeze until firm. Place tin on hot baking tray in oven. Bake until golden (about 10-15Min). Remove from oven. Reduce oven temperature to 170u0b0C fan-forced.
5. using a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan.
6. Arrange zucchini and feta in pastry case.
7. Make egg mix. Stir in chives, garlic and chilli. Pour over zucchini mixture. Bake for 35 minutes or until golden and just set. Serve.

shortcrust pastry, zucchini, feta cheese, eggs, parmesan cheese, fresh chives, garlic, dried chili flakes

Taken from www.epicurious.com/recipes/member/views/zucchini-quiche-with-feta-cheese-50136795 (may not work)