Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley

30 Jun

Courgette Flower Quiche

“Where the **** have you been?” I hear you ask in my guilt ridden dreams just before morning.

So I promise myself over and over again that today will be the day that I actually blog some of the recipes that I have been developing, cooking and selling (Yes actually selling) over the past few months. But then life takes over again and I run out of time.

Forgive me Father for I have sinned. It has been seven weeks since my last blog. Seven weeks! It feels terrible just typing it.

Courgettes & Flowers

My explanation is as follows:

We have set up a small catering company called “Fresh To Go” supplying naturally delicious & healthy prepared foods, in our local area. It is for people who really want to eat healthily but don’t have the time, skills or inclination to cook for themselves every day.

We send out a newsletter every Friday detailing the dishes (with photographs obviously) on the following week’s menu. It is just an extension of this blog really. I go to the farmer’s market in Coin on Sunday and look at which natural fruit and vegetables are in season and looking gorgeous and create recipes using them. The only difference being is that now we make food for other people too. Sounds simple doesn’t it?

And it is, sort of. The thing is that it doesn’t leave much time for blogging, so I apologise for neglecting you and hope that this beautiful little quiche, made with the best of this season’s produce, will go someway towards making it up to you.

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Courgette Flower Quiche

Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta & Parsley

Makes 1 large or 3-4 small quiches, vegetarian

For the pastry crust:

  • 150 g wholemeal spelt (or normal) flour
  • 50 g oats
  • 50 g walnuts, blended to a course powder
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • 80-100 ml cold water
  • 1 egg white for glazing (save yolk for filling)

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using the fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be slightly crumbly.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish or 3 or 4, 4-5  inch tart cases and line the base with a circle of baking paper.Flour you work surface  and rolling-pin and roll out your pastry to a flat disc about 3-4 mm thick and big enough to line your tart case(s).

Using your fingertips and heel of your hand press it into and up the sides of the tin. A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes. Put in the fridge for at least 10 minutes to firm up.

Place a sheet of  baking paper in the tin, fill with baking beans and bake for 8-10 mins. Remove from the oven, brush the base with the egg white and put back in for two minutes – this should stop it getting a soggy base. Leave to cool while you make the filling.

For the filling:

  • 1 courgette, thinly sliced on the slight diagonal
  • 1 leek, trimmed, halved lengthways, rinsed & sliced
  • 1 green spring garlic (or clove), trimmed and sliced
  • 4 courgette flowers (stamens snipped out) if baby courgettes still attached slice them too
  • 1/2 tsp thyme
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1 egg yolk (saved from above)
  • 2 eggs
  • 1 pot (125 ml) goat’s or Greek yoghurt
  • rice milk (or your choice of milk)
  • about 100 gr goat’s ricotta (or Greek Feta) 
  • a handful of fresh parsley, chopped

Preheat oven to 190 C. Heat 2 Tbsp olive oil in a pan and saute the leeks, courgettes (and baby courgettes if you have them) & spring garlic with a good pinch of salt, black pepper, thyme, chilli flakes. Stir occasionally until the courgettes are well softened. Taste for seasoning and drain for a few minutes on kitchen paper to get rid of any liquid.

Cover the pastry base with an even layer of the courgette & leeks then crumble over the ricotta/feta. In a measuring jug whisk together the egg yolk, eggs and yoghurt. Add in enough milk to take it up to about 400 ml (more if your tin is deep), season well with salt & black pepper, throw in the chopped parsley and whisk again.

Place the quiche on the middle shelf of the oven then whisk and quickly pour in the liquid up to a few mm below the edge. Slide in the tray carefully to avoid spillage and shut the oven door.

Bake for about 25 – 30 minutes, check how it is cooking and add the flowers to the top when it is nearly cooked. Put back in for another 5 or so minutes until the flowers have wilted slightly and the quiche is browned and set in the middle.

Courgette Flower Quiche


My apologies again for the extended absence but cross your fingers for us that  this is a success!

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18 Responses to “Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley”

  1. margaret21 June 30, 2013 at 9:33 pm #

    Very good luck to you in your new venture. I love spending time in the kitchen and often use your recipes, but the idea of having to be there, cooking for others, slightly dismays me. I hope you retain your enjoyment of food and cooking and that you have as much success in this new development as you do as a blogger.

  2. Tammy June 30, 2013 at 10:08 pm #

    Best of luck Natalie. I’m really happy for you and so jealous of those living in your area who can take advantage of your talent.

  3. Roar Sweetly June 30, 2013 at 11:09 pm #

    What a brilliant idea. I have often wished something like this existed in Sydney.

  4. Marna July 1, 2013 at 12:22 am #

    Thanks Natalie. I don’t live anywhere near Malaga, but I love your recipes.

    Marna Couve de Murville

  5. kellie@foodtoglow July 1, 2013 at 3:55 am #

    How exciting, Natalie! And a brilliant name too. I cook for others too but in a different capacity (nutrition workshops with cancer patients) so understand a bit of the demands you have. But without the commercial pressures of course. Beautiful recipe with such a delectable-sounding her by crust. I wish you delivered. To the UK! Welcome back :-)

  6. kellie@foodtoglow July 1, 2013 at 3:59 am #

    Stupid Kindle spelling issues! And stupid owner for commenting at almost 3 am. Can you sort my name out? Thanks :-) oh, and herby. It didn’t like that word at all!

  7. Elizabeth Mars July 1, 2013 at 8:53 am #

    What a lovey business to develop for yourself, cooking seasonally and providing, healthy delicious food for others. There are quite a few businesses that do this in Sydney but they tend to have limited vegetarian options. I’m sure you’ll be successful if this tart is a sample of what you’re offering.

  8. madscar July 1, 2013 at 9:54 am #

    Uaaau this is amazing:) Love it!

  9. Rufus' Food and Spirits Guide July 2, 2013 at 1:07 am #

    Welcome back! I love what you do with zucchini flowers. This looks amazing. Good to hear you’re doing well. I know the business will too.

  10. The Mistress of Spices July 14, 2013 at 3:32 pm #

    As usual, such beautiful and appetizing food on your lovely blog! Courgette flowers are so delicate and delicious…wish we could find them here!

  11. laurasmess July 17, 2013 at 1:34 am #

    Gorgeous recipe Natalie! This is my first visit to your beautiful blog and I am in love with your photography, writing and fresh approach to food. Following from now on. I can’t wait to try this quiche (I’ve never eaten a courgette flower, but they look delicious!) xx

  12. Bianca July 17, 2013 at 6:58 pm #

    This looks so good! I am trying to eat more vegetarian meals for my health.

  13. Blog July 19, 2013 at 1:21 am #

    I just recently started a vegetarian approach to my diet. Looking forward to reading more of your recipes!

  14. brisvegasvego July 21, 2013 at 4:42 am #

    I love your photos! I love tarts and although I never have trouble thinking of delicious fillings, I have trouble with crusts, so thank you for your lovely crust recipes!

  15. Chica Andaluza September 26, 2013 at 11:54 pm #

    Aha – now I know what Fresh to Go is! Congrats and all good wishes om this exciting venture :)

Trackbacks/Pingbacks

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    […] Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley (foodblogandthedog.wordpress.com) […]

  2. Egg and Cheese Casserole Recipe with Feta, Spinach, Mushrooms, Peppers, and Tomatoes (The Kids Cook Monday) - Andrea Meyers - August 5, 2013

    […] Cook Eat Live Vegetarian – Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta… […]

  3. 25 Ways to Make Your Kitchen Bloom: All the Edible Flower Recipes | Everyfoodrecipes, cooking tips, and how-to food videos—all rated and reviewed by millions of home cooks,make the perfect birthday cake, or plan your next holiday dinner. - June 17, 2014

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