Courgette Double Cheese Quiche

• plain flour↗200g g

  plus extra for dusting

• cold butter↗85g g

  cut into cubes

• parmesan↗80g g

  (or vegetarian alternative), finely grated

• egg yolks↗2
• large courgette↗1

  thinly sliced

• bunch of green onions↗

  chopped

• blue cheese↗100g g

  crumbles

• onion marmalade2 tbsp tbsp
• fresh thyme leaves↗1 tsp tsp
• double cream↗150ml ml
• whole egg↗1

  plus 2 yolks

Step-by-step instructions

1. 1

   For the pastry, sift the flour, cold butter and parmesan into a food processor. Mix until coarse crumbs form, then add the yolks and 2 tbsp water. Pulse until a soft dough forms, turn the mixture onto a flour‑dusted surface and knead a few times until smooth.

2. 2

   Roll out the dough between two sheets of parchment paper to a thickness of about one pound‑coin – the disc should be large enough to fit a 20 cm tart tin with a loose bottom. Chill in the refrigerator for 1 hour.

3. 3

   While the dough chills, season the courgette and green onions, leave for 1 hour in a colander over a bowl to drain excess liquid.

4. 4

   Use the dough to line the tin. Press it into the corners, then trim the excess edges. Return to the refrigerator for another 10 minutes.

5. 5

   Preheat the oven to 180 °C/160 °C fan/gas 4. Line the pastry tin with parchment and ceramic baking beads, bake for 20 minutes. Remove the parchment and beads, continue baking until the base is fully cooked and turns a biscuit‑brown colour. Remove from the oven and let cool.

6. 6

   Transfer the courgette and green onions onto a clean kitchen towel and squeeze out excess moisture. Place into a large bowl, add crumbled blue cheese, onion marmalade and thyme leaves. Spread the mixture over the base of the tart tin.

7. 7

   Whisk the double cream, whole egg and yolks with seasonings. Pour the mixture over the courgette filling and bake for 30‑35 minutes, until it just begins to set. Remove from the oven and let cool completely before slicing into portions.