- courgette, medium, cut in half lengthways and sliced finely extra virgin olive oil
- garlic cloves, chopped finely
- 4 Roma tomatoes, quartered
- Salt and cracked pepper to taste
- 120 ml pouring cream
- 120 ml milk
- Softened butter for greasing
- Flour for dusting
- 300 g pastry
- 1 large red bell pepper, seeded and diced into 2cm pieces
- 1 large yellow bell pepper, seeded and diced into 2cm pieces
- Prepare the tart mould by brushing inside with softened butter, dust with flour and shake off any excess. This will ensure the dough doesn’t stick to the mould after baking. Lightly flour a clean surface on your kitchen bench and place the dough in the centre of the work area. Using a rolling pin, roll out the dough into a 30 centimetre diameter circle. Roll onto a rolling pin and then slowly unwind the dough over the mould. Starting from the centre, press in the dough lightly with your fingers, working your way around the base and then up the sides, making sure the bottom edge is in contact with the mould. Take the rolling pin and roll over the top of the mould—this will cut the top edges, giving you a clean finish. Rest in refrigerator for 20 minutes before baking.
- Preheat the oven to 175ºC/gas mark 4. Line the tart base with baking parchement and fill with baking beans. Bake the base for 30 to 40 minutes then remove from the oven and set aside.
- Meanwhile, place the peppers and zucchini in a roasting tray and drizzle with olive oil. Scatter the thyme and garlic over the top then roast in the oven at 175ºC/gas mark 4 for 15 minutes. Add the tomato and roast for another 10 minutes. Season to taste with salt and pepper, and set aside to cool.
- In a mixing bowl, whisk the eggs, cream, milk and salt until combined. Scatter the roasted vegetables over the base of the pre-baked mould, then sprinkle with the feta. Place the filled quiche base onto a baking tray and pour in the filling mixture to the rim - making sure that it doesn’t overflow - then season with cracked pepper.
- Bake in the oven at 170ºC/gas mark 3 for 25 to 30 minutes. When the quiche is ready, it should be slightly wobbly in the centre. Let it rest for five to 10 minutes, then remove from the mould gently and serve with green leaves and tomato relish. You can vary the types of vegetables used but do not use too many vegetables with a high water content as they release too much liquid and the quiche will not set.