Courgette and Caprice des Dieux Quiche with Minted Parmesan Crust

Those gardeners amongst us will be still enjoying their glut of courgettes. With its sunshine yellow-orange edible flowers courgettes can be griddled, dipped in a light batter and fried, made into chutney or simply baked. Versatile it is, but how the ideas also seem to run out as they just keep on growing.

 



I particularly enjoy Courgette Loaf – a popular loaf cake in the USA. Sliced and buttered this is ideal for lunch box or a picnic treat. This recipe makes 2 x 450g loaves and are ideal to freeze so make life easy: bake the cakes directly in 2 parchment lined1 litre aluminium loaf shaped disposable containers placed inside a regular loaf tin then bake according to the recipe. Allow to cool completely after which the cakes are ready to be popped into the freezer.

 

 

 

My source of inspiration for many vegetable recipes is from La Coumeto who grows the most delicious organic vegetables. This quiche recipe is similar to the tartlet’s which La Coumeto sometimes serve as a starter accompanied by crisp salad leaves: Courgette and Caprice des Dieux Quiche with Minted Parmesan Crust.

 

 

 

Caprice des Dieux is French, oval shaped and produced from cow’s milk. Created by Jean-Noël Bongrain in Haute-Marne in 1956, it is a mild, soft white cheese with a velvety outer mould, but easily replaced by Brie or Camembert in this recipe.

 

 

 

 

 

 

The pastry however, is somewhat rich and must be chilled for the requisite times for easy handling. The result is flavoursome and crisp, contrasting magnificently against its fresh but creamy filling and are also suitable for cocktail biscuits. Thinly roll any leftovers, cutting with a straight edged round cutter then baking until lightly coloured.

 

 

 

 

 

 

 

 

I begin this quiche in the morning before serving which allowed for adequate chilling time for both the pastry and finished tart.

 

Courgette and Caprice des Dieux Quiche

with Minted Parmesan Crust

makes a 23cm quiche

 


Pastry

  • 200g unsalted butter, chilled and cubed
  • 150g plain flour
  • 50g ready grated Parmesan
  • handful fresh mint leaves, finely chopped and reserving a little for garnish
  • 1 small egg


Filling

  • 1 courgette, about 200g, halved lengthways and sliced to about 3mm thickness
  • 125g Caprice des Dieux (Brie or Camembert), finely sliced
  • 2 eggs beaten with 125ml whole milk
  • sea salt and freshly ground black pepper
  • chopped mint and smoked paprika for finishing



1. Begin by making the pastry: Pulse the flour and butter in a food processor until it resembles breadcrumbs. Add the parmesan and chopped mint, pulsing again until evenly mixed. Add the egg, whizzing until the pastry just comes together (at this point add a little extra flour if the mixture is too soft or a little cold water if too stiff). Turn onto a floured board, lightly knead to smooth then wrap in cling film and chill for at least an hour.

2. Turn the pastry dough onto a floured surface and roll to fit a 23cm quiche dish, prick the base with a fork and allow to rest whilst the oven preheats to 180C.

NOTE: When lining a quiche dish with pastry I like the sides to be a little thicker than the base, which I then gently ease upwards a little to counterbalance any shrinkage.

3. Bake blind for 10 minutes, remove the beans and return to the oven for a further 5 minutes. Remove and allow to cool – if the pastry rises, carefully make 3 or 4 incisions with the tip of a sharp knife, allowing any air to escape.

 



Filling:
4. Once the pastry case is cold line the base in a single layer with about half the courgette slices, top with slices of Caprice des Dieux then finish with a layer of courgette.

5. Season the egg and milk mixture and pour over the filling, topping with the reserved chopped mint and a sprinkle of smoked paprika. Place on a baking sheet and bake in the preheated oven for about 40 minutes or until the filling has set.

Best served at room temperature

 

 

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Courgette and Caprice des Dieux Quiche with Minted Parmesan Crust
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