As the heat of summer finally arrives, tuck away this practical summer vegetable quiche recipe for your next garden gathering.
Food writer Dee Laffan introduces her gluten-free quiche for summer vegetables. It’s an ideal way to celebrate the season’s bounty: a hearty mix of vegetables folded into a light, velvety filling, all encased in gluten-free pastry.
In the May–June issue of Irish Country Magazine, readers can explore Dee’s feature on ultra-processed foods and discover her suggestions for low-processed, Irish-made alternatives.
Serves four
For the quiche:
One to two courgettes (zucchini)
2 tablespoons olive oil
Sea salt, to taste
Roll It Pastry gluten-free shortcrust pastry
Two large red onions, sliced
1 tablespoon butter
4 free-range eggs
30 g feta cheese
Sea salt and freshly ground black pepper, to taste
Three-cornered leek flowers, or wild garlic blossoms, to garnish
For the green salad:
Organic mixed leaves
Organic alfalfa sprouts
For the dressing: 1 tablespoon fresh lemon juice; 1 tablespoon apple cider vinegar; 1 tablespoon good-quality extra virgin olive oil – whisked together and added just before serving
Method
- Preheat the oven to 220°C (200°C fan).
- Using a mandoline, thinly slice the courgette. Pat dry with a paper towel and transfer to a bowl. Drizzle in half of the olive oil and toss to coat. Season with sea salt. Arrange the slices in a single layer on a baking sheet and bake on the top rack until golden brown. Set aside. If you prefer, you can fry the slices instead of baking.
- Reduce the oven temperature to 180°C (160°C fan).
- Lightly flour a clean work surface and roll out the pastry. Gently line a 20 cm loose-bottom tart tin; ensure the pastry extends beyond the dish so it hangs over the edges. Press the pastry into the corners and trim the excess. Prick the base and sides with a fork. Place parchment over the pastry and fill with baking beans. If you don’t have beans, you can use dried rice. Bake for 30 minutes until golden. Allow the shell to cool completely.
- In the meantime, caramelise the onions. Heat a frying pan over medium heat, add the butter and onions with a pinch of sea salt. Cook for about 15–20 minutes, stirring regularly, until the onions are golden and slightly sticky. You can add more butter or olive oil if the pan dries out. Keep the heat moderate to avoid burning the onions.
- Whisk the eggs in a bowl and season with salt and freshly ground black pepper.
- To assemble, spread the onions evenly over the pastry base. Pour the beaten eggs on top. Scatter the chopped cherry tomatoes. Top with the courgette slices arranged in a circular pattern. Crumble the feta cheese around the top.
- Transfer to the oven and bake for about 30 minutes, or until the filling is set and the top is a golden colour. Garnish with three-cornered leek flowers. Serve with a fresh green salad.
