Corn, courgette, and mozzarella quiche
Corn, courgette, and mozzarella quiche
Tools
Ingredients
180 g all purpose flour
1/2 tsp salt
140 g cold salted butter, cut into 1cm cubes
30 ml cold water
260 g corn kernels
1 courgette, diced
4 eggs
60 ml milk
20 g basil leaves, chopped
1 clove garlic, minced
110 g mozarella, diced
1/2 tsp salt
1/2 tsp pepper
Step by step
Preheat oven to 175°C. To make crust, combine flour and salt in Stand Mixer bowl fitted with Pastry Beater Attachment.
Turn to speed 1 to combine, then add butter cubes and continue on stir speed until mixture is crumbly, 1-2 minutes.
With mixer continuing to run, slowly add 2 Tbsp of cold water, adding additional 1-2 tablespoons if needed to just combine dough into crumbly mass. Turn off mixer. Press dough into lightly greased 22 cm springform pan. Prick pastry shell all over with a fork, then bake for 20 minutes. While baking, prepare filling.
Heat frying pan over medium-high heat. Add corn kernels and zucchini and allow to cook without stirring for 8-10 minutes or until browned. Turn off heat.
In clean Stand Mixer bowl, combine 4 eggs and milk then mix with Flat Beater Accessory on speed 1 for 1-2 minutes. While continuing to stir, add garlic, basil, cheese, salt, and pepper until combined. Turn off mixer.
When crust has finished initial bake, remove from oven and add corn and zucchini. Top with egg mixture and return to oven to bake for 40-45 minutes, or until center is firm.
Garnish with fresh basil leaves before serving.