Zucchini , Chorizo & Borsalino Cheese Quiche

The Finished Quiche

Makes for 2

Ingredients:

  • 2 Cups Plain Flour or Maida
  • 1 teaspoon salt
  • 150G COLD UNSALTED BUTTER, CHOPPED
  • 1  EGG, LIGHTLY BEATEN
  • 1 TABLESPOON COLD MILK 
  • For the Filling
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 DRIED CHORIZO, THINLY SLICED
  • 2 EGGS
  • ½ CUP (125ML) SINGLE CREAM
  • ½ CUP (125ML) MILK
  • ½ CUP (50G) Borsalino Cheese
  • SEA SALT AND CRACKED BLACK PEPPER
  • 1 ZUCCHINI, cut into bite size dices

How to make:

  1. Place the flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. You can knead it by hand too. Add the egg and milk and process until a smooth dough forms. Roll out the dough between cling filsm and refrigerate for 20 minutes or until firm.
  2. Preheat oven to 200°C. Line a lightly greased 4cm-deep, 20cm loose-bottomed fluted tart tin with the pastry and bake for 20 minutes in 180°C. Be sure to trim the edges and prick the base with a fork. Additionally line with non-stick baking paper and fill with baking weights before baking to prevent the pastry from swelling up.
  3. To make the filling, heat the oil in a large, non-stick frying pan over medium heat. Add the chorizo & Zucchini and cook for 2–3 minutes or until lightly golden. Set aside to drain on paper towel. 
  4. Place the eggs, cream, milk, borsalino, salt and pepper in a medium bowl and whisk to combine. Add the Zucchini & Chorizo mix.
  5. Bake for 50–55 minutes or until set and golden. Set aside to rest for 10 minutes before serving
  6. Serve hot.