Courgette Craze

Now is the season of courgettes, at least where I live. My plant has given me a couple of small fruits (according to the botanical the courgette is a fruit!), but my friends with bigger veggie gardens have had enormous ones, weighing over 2 kg. They are all very generous people and I have passed some weeks doing a courgette diet: courgette soup, Turkish courgette patties (link 1), fried courgette with garlic, and curry-pickled courgette.
Recently I felt like trying a courgette quiche. I searched the Internet, found some interesting vegan recipes and made my own version of them. A little experiment that turned out a big success: my dinner guests were enchanted! It takes a little time to prepare, but is well worth the trouble.

Quiche aux courgettes
•2 dl wholegrain flour
•1 ½ dl wheat flour
•1 Tsp. salt
•1 pinch of fenugreek, toasted and mortared (if you like)
•¾ dl rapeseed oil
•½ dl water

•1/2 dl olive oil
•½ dl fresh basil, chopped
•1 garlic clove, pressed

•2 dl cashew nuts
•1/2 dl nutritional yeast
•1 Tsp. salt

•800 g courgettes
•1 dl pickled sundried tomatoes
•a bunch of spring onions, chopped
•salt & pepper

•Mix flour, salt and fenugreek in a bowl. Then add the oil, mix well with a spoon and after that mix in the water. Make a ball of the dough and let it rest in the fridge for some hours.
•Roll out the dough thinly, brush a pie tin with oil and put the dough into it. Cover with a kitchen towel and let it rest in the fridge another 15 min.
•Pulse the cashew nuts in a mixer until they are powdered, add nutritional yeast and salt and mix well.
•Bake the piecrust at 200 °C for 10–15 min.
•Squeeze out as much oil as possible from the pickled tomatoes and chop them.
•Grate the courgette coarsely, and squeeze out as much liquid as possible.
•Mix garlic, basil, olive oil salt and pepper in a small bowl and brush the baked, and somewhat cooled off, piecrust with it.
•Spread out half of the cashew mix over the crust, add grated courgette, tomatoes and spring onions. Place one more layer of cashew mix, and the last layer should be grated courgette. Drizzle olive oil over it all, season with salt and pepper and put it into the oven.
•Bake the quiche in 220°C for approx. 30 min, then raise the temperature to max and leave it for another 10 min, until it gets a nice colour. When cooled off a bit, garnish with
fresh basil. Enjoy!

Seasonal cooking rules!

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2 Responses to Courgette Craze

  1. Valérie says:

    😋 trooooop trooooop bonne je confirme 😋

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