Zucchini & Prosciutto Quiche

A savoury and impressive looking zucchini & prosciutto quiche that can be eaten warm or cold using the most delicious spelt wholemeal buttery puff pastry from Careme and a preservative free prosciutto.

INGREDIENTS

1 x pack (375g) careme spelt wholemeal puff pastry

Baking beads

1 small onion chopped

2 zucchini’s thinly sliced

80 grams prosciutto, roughly torn

2 eggs

1/3 cup cream

30mls milk

1/4 cup grated parmesan

Ghee or olive oil for cooking

Salt & pepper

Use a 22cm loose bottom tart tin

METHOD

Pastry

1. Preheat oven to 180°C fan forced.

2. Use a 26cm round plate to cut a circle of pastry, line a 22cm loose-bottomed tart tin with the pastry

3. Line pastry with baking paper and fill to the top with baking weights.

4. Bake in oven for 25 minutes or until sides look golden.

5. 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. Reduce oven to 160°C fan-forced.

Filling

1. Heat about 2 tablespoons of olive oil or ghee and lightly fry the zucchini on both sides until lightly brown. Remove from the pan and set aside. Season with salt and pepper.

2. Saute the onion (use more oil if needed) until soft.

3. Mix together the cream, milk and half of the parmesan in a jug.

4. Lay the onion, then zucchini over the pastry shell. Lastly scatter the prosciutto. You can add more zucchini if you want to fill any gaps.

5. Pour over the cream mixture and then sprinkle with the remaining cheese.

6. Bake for approximately 30-40 minutes, until the filling has set and is golden.