Friday, September 10, 2010

Zucchini Pie

This is one of my absolutely favourite pie recipes... not much to add, just follow the recipe. The amounts listed here are from memory, and I might adjust them in the next few days when I get around to making this again. You will need a quiche tin with a removable base (around 22 cm in diameter.)
125 gm wholemeal flour
125 gm plain flour
60ml extra virgin olive oil
60 gm unsalted butter
small amount of iced water with lime or lemon juice

4 X medium sized zucchini
1/2 onion, finely chopped
3 garlic cloves finely chopped
3 tbsp extra virgin olive oil
1/4 cup cooked brown rice (optional)
3 eggs
1/2 cup grated mature cheddar
1/4 cup finely grated parmesan
black pepper

butter for greasing quiche tin

  1. Butter quiche tin.
  2. Preheat oven to 180 degrees celcius.
  3. Combine flours with salt.
  4. Rub butter and oil into flour and pull together with water.
  5. Place in fridge.
  6. Pour 3 tbs olive oil into large frying pan and saute onion and garlic until soft.
  7. Add zucchini and continue to saute until soft and a little brown. Allow to cool.
  8. Beat eggs.
  9. Add zucchini (rice if using) and cheeses to egg, leaving a table spoon of grated parmesan aside.
  10. Cut two thirds of dough and roll thin. (You may need to place it between plastic sheets to roll out.
  11. Lay pastry over buttered quiche tin, and trip edges.
  12. Pour filling onto pastry.
  13. Roll out remaining pastry with any left over bits. Try and roll it out so it is a rectangular shape.
  14. Cut strips with a serrated cutter.
  15. Layer pastry strips over filling in a lattice design.
  16. Sprinkle with parmesan.
  17. Place in oven for around 40 minutes.
  18. Allow to cool slightly before serving.