I​ posted the recipe and method for my courgette and goats cheese quiche last year. This is a slightly updated version with a few tweaks on a day where I tried to make a meal that was more or less entirely homegrown. 

Ingredients: 

175g plain flour 

90g cold butter

Pinch of salt 

Two tbsp water 

One large or two small courgettes, freshly picked 

One large onion, fresh from the ground

Two cloves of garden garlic 

Two tbsp olive oil 

Block of feta cheese 

Six fresh free range eggs 

Four tbsp double cream 

Two tbsp chopped herbs freshly picked from the garden, I use sage, parsley, mint and chives 

Method: 

Rub the cold butter into the flour until it resembles breadcrumbs then add the salt and 2 tablespoons of water, mix well to combine and begin to bring the mix together with your hands.

When the pastry is well combined, roll out onto a floured worktop and using a palette knife, lift and roll onto the back of your rolling pin to lay over your quiche dish. If the pastry breaks or cracks, just squash it together, the best pastry comes to those who suffer! Trim and fold in the edges neatly and sit in the fridge for at least an hour to cool.

Meanwhile, chop your courgette and onions and place in a frying pan with 2 tablespoons of olive oil to cook on a medium heat until just opaque. Add the chopped garlic and cook for another minute or two. Take this off of the heat and add your fresh chopped herbs so that they are not cooked over the intense heat. I do not add any further seasoning to this as I am using Feta which is quite salty already.

Blind bake the pastry case for 12 minutes at 180° then remove from the oven and fill with your courgette and onion mixture. Open your packet of feta, drain completely over the sink so that there is no water remaining and crumble over the top of your quiche evenly.

In a clean mixing bowl or jug, break six fresh eggs and beat in the cream. Pour this over the courgette and onion and feta mix in your blind baked pastry case and pop straight into a preheated oven at 170° for around 25 minutes, depending on your oven. You want the quiche to be very lightly browned all over but not overcooked so check it at 20 minutes and turn if necessary so that it becomes golden all over. 

Remove from the oven and allowed to cool slightly. I served mine with freshly picked peas, and freshly dug up carrots and new potatoes. When I drain my potatoes, I put them back into the saucepan with a little butter, and generous pinch of fresh parsley, a pinch of salt and a clove of crushed fresh garlic. Just wait until the butter has melted then give the pan a little shake to distribute the butter all over… Is your mouth watering yet?

This was quite truly one of the most lovely Sunday afternoon meals I’ve ever made, and the satisfaction of having grown everything myself to put on the table is just something I can barely put into words! 

Right, I’m off to do some watering… X