Zucchini and goat cheese quiche with thyme and pine nuts

WINE PAIRING 

Quiche requires an acidic white or red wine to cut through the wall of flavours. We would suggest pairing with Sparkling wine, Rose, Riesling, Pinot Gris or cool climate Chardonnay.  I am enjoying it with our Marys Block Chardonnay and it is Seriously. Good. 



Serves: 4-6               
Preparation & Cooking TIme: 60 minutes



INGREDIENTS

For the pastry case:

• ​​ 445g Carême Sour Cream Shortcrust Pastry, defrosted

For the filling:

• 1 zucchini, thinly sliced
• 3 spring onions, sliced
• 4 eggs
• 200ml Thickened Cream
• 200ml Creme Fraiche
• 100g Soft Goats Cheese
• Sprigs of Thyme
• Pine Nuts
• Pinch Nutmeg
• Salt and Pepper

INSTRUCTIONS

1. Pre-heat oven to 180c fan-forced (200c non-fan) and grab a glass of wine to enjoy while cooking. Use a 26cm round plate to cut a circle of pastry, line a 22cm loose-bottomed tart tin with the pastry (remaining pastry can be returned to freezer if within 24 hours of defrosting). Line pastry with baking paper and fill to the top (this supports the sides as well as weighing down base during baking) with baking weights. Bake in oven for 25 minutes or until sides look golden. Remove from oven and scoop out baking weights, remove paper and pop back in the oven for 8 minutes until base of tart is golden.
2. Turn down the oven to 160°c (fan forced). Whisk the eggs, crème fraiche and cream together, add nutmeg then season with salt and pepper. Pour half into pastry case, add zucchini and spring onions i and top with chunks of goats cheese and add finish with remainder of egg mixture the mixture. Top with springs of thyme and pine nuts.
3. Bake for 30 minutes or until set and golden at 160c fan-forced. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day. Serve with a green salad.

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