The final days before heading off on holiday are always used for totally winding down the fridge, which can come up with some very hit-or-miss foodie combinations ! This time, I had to work with some puff pastry, a couple of squishy tomatoes, a few eggs and a big courgette. The obvious choice was a quiche, although I'd never made one with courgette in it before - it worked quite well though. It would have been better with grated cheese but I only had a bit of parmesan left sadly !
Courgette & tomato quiche
a pack of ready-made puff pastry
drizzle of olive oil
1 large courgette
1 clove garlic
a couple of slices of ham (bacon would be better)
3 or 4 eggs
milk (to make up a pint)
parmesan or grated cheese
Finely chop the onion and garlic and fry in a drizzle of olive oil for 2 minutes. Add the courgette and cook for 10 minutes or so until the courgettes are cooked and nicely coloured.
During this time, line a flan tin with the pastry and bake blind while the courgettes cook. Remove from the oven and toss in the courgettes, onions and garlic.
Scatter over the ham.
And the sliced tomatoes.
Crack the eggs into a pint glass or measuring jug, beat them and top up to a pint with milk. Add any seasonings you want (salt, pepper, mixed herbs, paprika, ...). Pour into the dish and scatter over some parmesan or grated cheese.
Bake for about half an hour at 180° until the eggs have set and the tomatoes are nicely cooked.
This was made to use up everything that was left in the fridge so it's perfect for the #KitchenClearout linky.