Looking for a healthy dinner that the whole family will love, then try this delicious twist to a standard quiche
CRUST
18 Corn Thins slices
90g butter, melted
2 eggs
3 tbsp grated parmesan
1 tbsp cornflour
FILLING
2 medium zucchini, grated
1 tbsp olive oil
1 clove garlic, crushed
4 eggs
150ml thickened cream
Zest of ½ lemon
1 tsp dried chilli flakes
100g ricotta, crumbled
50g feta, crumbled
Handful basil leaves, roughly torn, plus extra to garnish
Sea salt and freshly cracked black pepper
Discover the delicious (POPCORN) difference of using Corn Thins slices to make the base of this quiche.
Preheat a fan forced oven to 170ºC.
To make the crust, blitz Corn Thins slices in a food processor to a crumb consistency. Add remaining crust ingredients and pulse until combined. Pour into a 25cm round, loose bottom tart tin, pressing the mixture into the sides and base. Bake for 15 mins or until light golden, set aside.
Put grated zucchini into a bowl, add 1 tsp sea salt and toss to coat. Allow to stand for 5 mins, then squeeze out any excess liquid (discard liquid). Heat oil in a large frypan over medium heat. Add zucchini and garlic and saute 5-8 mins until softened. Remove from heat and allow to cool.
Whisk together eggs, cream, lemon zest and chilli flakes then stir through ricotta, feta, basil and cooled zucchini. Pour over the base and return to the oven for 30-35 mins until golden and set. Allow to cool slightly then garnish with extra basil before serving.
