Description

Full of summer's flavors, this quiche makes for an easy crowd pleaser or a great work lunch with it's bright flavors of thinly sliced zucchini, tomatoes and corn and a little spice.

Ingredients

1 portion of pastry
Filling
1 corn cob, peeled
1 teaspoon smoked paprika, ground
2 heirloom tomatoes, finely sliced
2 medium to large zucchini’s, ends removed and very finely sliced
1 teaspoon chili flakes
4 eggs
1/4 cup milk
1/2 teaspoon salt
50 grams/1.8 ounces feta, cubed

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Instructions

Preheat the oven to 180°C/350F and greaseproof a baking dish.
With the pastry prepared and in the fridge, cook the corn cobs until bright yellow in a heavy frying pan in simmering water half way up. Remove from the heat and set aside to cool. Slice the corn kernels off and discard the stalks. Set the kernals aside.
Drain the frying pan and add a little olive oil to a medium frying pan on low heat, add all the zucchini and place a lid on top. Cook for five minutes until the zuchini is slightly cooked, stirring every minute to ensure it gets cooked evenly.
Remove from the heat and set aside.
Meanwhile add a little olive oil and add in the corn and smoked paprika cooking for approximately five minutes until slightly browned. Set aside.
Place the eggs, milk, salt, chili flakes and 2/3 of the feta into a bowl and whisk until combined, set aside.
Roll the pastry out onto a floured surface and press into your baking dish.
Layer into the pastry zucchini, tomato and a smattering of corn and repeat, toping with the last of the corn mixture and pour the egg mixture throughout.
Take the last of the feta and crumble it over the top of the quiche mixture.
Place in the oven and bake for 40 minutes or until golden brown and not jiggly in the center.
Remove and allow to cool for 10 minutes.
Slice and serve warm or cold.

Notes

Recipe by Roamingtaste