• Great Kiwi Bake Off
  • Lunch
  • Cream
  • Baking
  • Dinner
  • Butter

Kee-Hee's Zucchini, Goat Cheese & Bacon Quiche 

  • Great Kiwi Bake Off
  • Lunch
  • Cream
  • Baking
  • Dinner
  • Butter
Brooke's Lemon Drizzle Cake
Kee-Hee's Zucchini, Goat Cheese & Bacon Quiche

Savoury Shortcrust Pastry
Filling
Savoury Shortcrust Pastry
  1. In a large bowl mix together the flour and salt.
  2. Use your fingertips to rub and squish the butter into the flour mixture. The mixture should resemble a sandy texture with squished pieces of butter.
  3. Combine the vinegar with the water then add to the flour mixture.
  4. Gently mix and press the dough together. Turn out the dough onto a clean surface and shape into a flat disc.
  5. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Lightly grease the quiche tin.
  7. Roll out the pastry onto a floured surface to about 5mm in thickness.
  8. Transfer the pastry over the quiche tin and gently press into the base and side.
  9. Trim off the excess pastry and pinch around the edge. Allow the pastry to extend over the top of the quiche tin.
  10. Prick the base with a fork and refrigerate for 30 minutes.
  11. Preheat the oven to 190°C.
  12. Line the pastry with baking paper and fill with uncooked rice or baking beans.
  13. Bake in the oven for 10 minutes until the edges are lightly golden brown.
  14. Remove the rice and baking paper and continue to bake for a further 10-15 minutes, until the pastry is golden brown.
Filling
  1. Combine the cream, eggs, egg yolks, and thyme and season with salt and pepper.
  2. Lightly pan-fry the bacon, onion and garlic.
  3. Slice and remove the tips of the zucchini.
  4. Using a mandoline, slice one of the zucchini horizontally and the other vertically. The slices should be uniform and even, about 3mm in thickness.
  5. Brush the zucchini slices with olive oil.
To Assemble
  1. Cover the base of the pastry shell with the cooled onion, bacon, and garlic.
  2. Scatter half of the crumbled goat cheese and reserve half.
  3. Pour over the egg mixture and leave about 1cm space from the top of the pastry shell so it doesn’t overflow when other ingredients are added.
  4. Scatter the remaining goat cheese.
  5. Start from the bottom and work towards the top of the quiche by partially layering the horizontal zucchini slices.
  6. Create a border around the edge using the vertically sliced zucchini. Again, partially layering one over another until you reach all the way around.
  7. Repeat the same method to create an inner border.
  8. Sprinkle with sea salt flakes and bake at 180°C for 35-40 minutes or until the centre is set.