Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 0.5 cup butter (chilled and cubed)
  • 1 egg
  • 2 Tbsps olive oil
  • 1 small onion (finely chopped)
  • 1 clove garlic cloves (finely chopped)
  • 2 medium zucchini (finely diced)
  • 2 Tbsps chopped rosemary
  • 2 Tbsps chopped Basil
  • 3 eggs
  • 1 cup Gruyere (grated)
  • 0.5 cup black Olives (stoned and chopped)

Instruction

  • Grease four individual tart tins. Heat the oven to 180ºC/160º fan/350ºF, gas 4.
  • For the pastry, rub together the flour and butter until the mixture resembles breadcrumbs. Add the egg and enough water to make a dough then press into a ball, wrap with cling film and chill for 30 minutes.
  • Meanwhile, make the filling. Heat the oil in a pan and gently fry the onions until soft but not brown. Add the garlic, cook for 2 minutes then add the courgettes, rosemary and basil and cook until the courgette is lightly browned. Transfer the mixture to a bowl, stir in the eggs and cheese and season with salt and pepper.
  • Roll out the pastry and line the tart tins. Pour in the courgette mixture and arrange the olives on top of the quiches. Bake in the oven for 15-20 minutes or until the quiches are golden brown. Serve warm or cold.