There is something about quiche that just makes a great versatile meal, eat alone, with vegetables, with salad the options are endless as are the quiche combinations themself, this one is with feta and zucchini.
2 teaspoons dried yeast
1/2 teaspoon sugar
1/2 cup (125ml) warm water
3 tablespoons olive oil
1 egg, whisked
1/4 teaspoon salt
2 cups (250g) plain flour
1 large yellow or green zucchini
2 tablespoons olive oil
1 tablespoon herbes de Provence or mixed herbs
250g feta cheese, crumbled finely
1 pinch freshly ground black pepper, to taste
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Pastry: Dissolve yeast and sugar in the water and let stand for 10 minutes until it begins to foam.
Mix the oil, egg, salt and flour then knead into a pliable dough. Form a ball with the dough and roll it round in a large greased bowl. Cover with a cloth and leave in a warm place for 45 minutes to 1 hour.
Peel the zucchini for the topping and cut in half. Scrape out seeds and cut into very thin slices.
In a large frypan heat olive oil then add the zucchini and herbs. Mix well and cook over a medium heat for about 15 minutes until the zucchini is tender and the liquid has almost evaporated. Stir often while cooking especially at the end so the zucchini doesn't stick.
Preheat oven to 200 degrees C.
Roll the pastry on a floured work surface into a circle about 26cm across and line a 23cm springform tin and its edges with it. If the pastry does not quite fit, take care to ensure that everything is covered well. Roll the edges inwards.
Whisk the eggs then mix with the feta and cooled zucchini. Spread the mixture on the pastry and smooth out the surface.
Bake the quiche for 35 minutes until the top is slightly brown. Serve hot or lukewarm.