Zuchinni & Feta Quiche

• 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 small zucchini, cut into ribbons
• 60 grams Greek feta cheese, crumbled
• 4 eggs
• 1/4 cup pure cream
• 1/4 cup finely grated parmesan cheese
• 1 tbsp finely chopped fresh chives
• 2 garlic cloves, crushed
• 1/4 tsp dried chilli flakes

1. Preheat oven to 200C/180C fan-forced.
2. Place a baking tray in oven.
3. Use pastry to line base and side of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan, trimming to fit.
4. Prick base with a fork.
5. Freeze for 15 minutes or until firm.
6. Place tin on hot baking tray in oven.
7. Bake for 10 to 15 minutes or until golden.
8. Remove from oven.
9. Reduce oven temperature to 180C/160C fan-forced.
10. Arrange zucchini and feta in pastry case.
11. Place eggs, cream and cheese in a large jug.
12. Whisk to combine.
13. Season with salt and pepper.
14. Stir in chives, garlic and chilli.
15. Pour over zucchini mixture.
16. Bake for 35 minutes or until golden and just set.
17. Serve.

shortcrust pastry, zucchini, feta cheese, eggs, cream, parmesan cheese, fresh chives, garlic, chilli flakes

Taken from cookpad.com/us/recipes/341674-zuchinni-feta-quiche (may not work)