- ONION ANDCOURGETTE QUICHE

This quiche is designed to bring out the flavour of the onions. Its success depends on frying them to just the right shade of brown. Allow 1f2-1 hour for the courgettes to sweat. For 4-6.

- INGREDIENTS-

8-10 oz/250-3 1O (2 medium) courgettes

Salt, some of which should be ffnely ground

1 quantity Shortcrust Pastry with Wholemeal Flour (see page 52) or Shortcrust Pastry with Wholemeal and White Flour (see page 53)

1 Ib/500 g (4 medium) onions

1 dried chilli

2 tablespoons oil

2 oz/50 g strong Cheddar cheese

2 oz/50 g Parmesan cheese

2 tablespoons milk

4 ozll25 g medium-fat soft cheese

2 eggs (size 2)

Pepper

• METHOD.

Trim the ends of the courgettes; wash, peel offany damaged or discoloured patches of skin and chop into slices less than 1f4 inch/5mm thick. Sprinkle with fine salt and put into a sieve or colander to sweat for 30 minutes-I hour. Rinse under the cold tap and leave to drain.

2 Pre-heat the oven to 400°F, 200°C, Gas Mark 6. Line the tart tin with the pastry. Cover all over, including the rim, with aluminium foil, pressing it closely to the edges of the tin. Bake in the oven for 10 minutes. Remove the foil and bake for a further 5 minutes. Take the pastry case out of the oven.

3 Peel the onions and slice into rings about as thick as the courgette slices. Wash and dry the chilli and remove the stalk end. Slit lengthways, discard the seeds and dice as finely as possible; do not rub youreyes whilechopping it and wash your hands directly afterwards (or wear polythene gloves).

4 Ifnecessary, blotthe courgettes drywith kitchen paper. Seta plate lined with fresh paper to hand. Fry the courgettes in the oil over medium heat for 2-3 minutes or until pale brown on each side. place on the paper-lined plate to drain.

5 Allow the oil in the pan to cool a little. Then fry the onions over medium/low heat for 15-20 minutes or until lightly and evenly browned; tum constantly, particularly towards the end. Add the chilli and tum for 1-2 minutes. Remove from the heat.

6 Coarselygrate the Cheddarand Parmesan. Beat the milk into the softcheese until smooth. Add and beat in the eggs one at a time. Season generously with salt and pepper and add the Cheddar and Parmesan, onions, chilli and courgettes. Pour into the half-cooked pastry case and bake (still at 400°F, 200°C, Gas Mark 6) for 20-25 minutes or until risen and golden.