Tuesday, September 25, 2012
When is a pie not a pie
There is a hard fought debate over whether or not quiche is appropriate man food. S has a long held view that he doesn't like quiche, something I didn't know the first time I made it for him. The thing is, he does like my quiche but to hold up his anti-quiche reputation he proceeded to rename this one zucchini pie. This name does cause difficulties on occasion, when S requested an egg and bacon pie I made him a quiche lorraine - he actually wanted an egg and bacon pie. Still this remains one of our go to meals.
Zucchini pie is a brilliant meal. Delicious, tasty and best of all there are always leftovers.
If I have time I like to make the pastry, mainly because I enjoy making pastry, but also because it is extra flaky and delicious. However store bought shortcrust works just fine. I serve this with a nice garden salad.
210g plain flour
1 egg yolk
1 onion finely diced
2 rashers of bacon diced
2 medium zucchini grated
100g tasty cheese grated
100ml light thickened cream
pepper to taste
With your fingers work the butter into the flour till it looks like breadcrumbs. Add the egg yolk and then cold water a little at a time till you have a smooth pastry that holds together and doesn't crack. Give it a light kneed. Cover tightly with plastic wrap and refrigerate for 30 minutes. Alternately you can use pre-made shortcrust pastry.
Grease a 23cm quiche or shallow pie dish with butter. Roll the pastry out till it is 3-5mm thick. (Tip, it is much easier to roll if you roll it out between two sheets of baking paper. It doesn't stick to the bench or the rolling pin.) Line the pie dish with the pastry and prick the base with a fork.
Blind bake the pastry case by first baking for 10 minutes with the base covered with baking paper and weighted down, then 10 minutes without the weights and baking paper.
Fry the onion and bacon in a little olive oil until onion is golden and the bacon is crispy. Drain on paper towel.
Mix the grated zucchini and cheese together then add the bacon mixture.
Put the zucchini mixture in the pastry case. It will look like the case is full.
Whisk the eggs, cream and pepper together, then carefully pour over the zuchinni. It will soak in and should fill to the edge of the case.
Bake for approx 40-50 minutes till puffed and golden brown. Allow to sit for 5 minutes before serving.