Cottage cheese gives a beautifully light texture to this quiche, while pungent fresh basil creates an irresistible aroma. You can prepare the pastry case one day in advance and put it, uncooked, in a polythene bag in the refrigerator until needed.
ingredients
serves 4
1 medium zucchini, trimmed and thinly sliced
3 tablespoons water
5/8 cup Allpupose flour
3/8 cup whole wheat flour
1/4 cup polyunsaturated margarine
2 eggs, separated
1 cup cottage cheese, well drained
3 level tablespoons chopped fresh basil
4 scallions, trimmed and chopped
1/3 cup frozen sweetcorn kernels, rinsed
Freshly ground black pepper
Basil leaves to garnish
method
Preheat to 200°C (400°F)
1. Simmer the zucchini with 2 tablespoons of the water in a small, covered saucepan for 5 minutes until softening. Drain and set aside.
2. Mix the flours in a bowl and rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Use a round-ended knife to work in 1 egg yolk and just enough of the remaining water to form a dough.
3. Knead the dough on a lightly floured surface, then roll it out to fit a fluted flan tin 8 1/2 inch in diameter. Line the tin with the pastry, smoothing it out from the centre and pressing it well into the flutes to make sure no air is trapped underneath. Trim the excess pastry from the edge.
4. Mix the cottage cheese, basil, zucchini, onions, sweetcorn and the remaining egg yolk, and season with pepper. Whisk the egg whites until they hold soft peaks, then carefully fold them into the cheese mixture.
5. Place the pastry-lined flan tin on a baking sheet and pour in the filling. Cook in the heated oven for about 25 minutes, or until the pastry is golden brown and the filling set. Garnish with basil before serving hot or cold.
A crisp green salad goes well with the delicately flavoured quiche.
more information
If the top of the quiche is browning too quickly, lay a piece of greaseproof paper loosely on top.
Do not lower the temperature or the pastry under the quiche will not be cooked crisp.
