2 zucchini – medium to large size, sliced into almost 1cm wide slices
2-3 heaped teaspoons cumin powder
1 onion, finely chopped
3 tablespoons extra virgin olive oil
1 bunch of silverbeet or spinach, finely shredded
1 clove garlic, skin on, flattened with the back of a knife
6 eggs, beaten
1 bunch parsley, finely chopped
¼ cup parmesan cheese, finely grated
Salt and pepper to taste
¼ cup crumbled feta cheese
¼ cup pine nuts
A few stems of fresh dill
1 sheet frozen puff pastry, defrosted
You will need a 22 cm loose base, high sided (mine is 6cm high) quiche tin.
Heat oven to 175° celcius fan forced.
Grease the inside base and sides of the quiche tin. Roll out the pastry sheet on a lightly floured surface so that it is large enough to cover the base and up and just over the sides of the tin (approx. 28cm wide). Line the tin with the pastry, leaving the edges of the pastry hanging over the tin. Set aside.
Heat a large pan on medium heat. Add 2 tablespoons of olive oil. Once warmed fry onion until translucent. Add cumin powder and mix together and keep frying for a further 2 minutes. Add sliced zucchini. Toss to coat with onion mix and fry until zucchini is just soft. Remove and cool.
Return pan to heat and add 1 tablespoon of olive oil and the whole garlic clove. Once sizzling, add shredded silverbeet or spinach, reduce heat to low and cover with a lid. Once silverbeet has wilted remove from heat and cool. Remove garlic clove and discard.
In a large bowl, mix cooled zucchini and silverbeet with beaten eggs, parmesan cheese, salt and pepper and chopped parsley. Pour into the pastry lined quiche tin taking care not to tear the pastry. Even out the mix. Sprinkle with the crumbled feta. Roll the remaining pastry back up over the edge of the tin – sitting it on the top edge of the pie. Brush the top of the pastry with a little beaten egg. You won’t need much egg. I use what is left in the shaker or bowl from beating the eggs earlier.
Place on an oven rack in the lower half of the oven and cook for 35-40 minutes until golden and the egg is cooked. Test with a skewer. Sprinkle the pine nuts over the top 5 minutes before removing so that they brown but don’t burn.
Remove from oven. Allow to cool before cutting. Serve sprinkled with chopped fresh dill.
Note – cooking time will differ if your quiche tin is a different size.
