Couscous Crusted Courgette & Feta Quiche
Pastry is delicious, but as a lighter alternative try our couscous as an easy base for vegetable tarts and quiches. This delicious Courgette & Feta Quiche sings of spring and will brighten the gloomiest of days. Great with a side salad (and/or fries) and also tasty as cold leftovers for lunch the next day. You can use ricotta instead of feta if you like or mix up the veg (peas work well).
Lightly grease an 20cm tart tin or quiche dish. Preheat oven to 200C/180C fan
Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains. Put all of the couscous into the bottom of the prepared baking tin or dish and use the back of a spoon to press down to cover the bottom of the tin. Press down well.
Heat a drizzle of olive oil in a frying pan over a medium heat and add the shallot. Cook for 1-2 minutes until slightly softened. Add the courgette and a small pinch of salt. Cook for 3-4 minutes until softened. Remove from the heat.
In a bowl mix together the eggs and cream. Add the Parmesan, herbs, zest and a pinch of white pepper.
Spread the courgette over the couscous and scatter over the feta cheese. Carefully pour over the egg mixture. Bake for 25-30 minutes until the filling is set and golden. Once cooked allow to rest for 5 minutes before slicing. Serve with a side salad and enjoy any leftovers for lunch the following day.
- 1 packet of Ainsley Harriott Sundried Tomato or Tomato & Chilli Couscous
- 1 shallot, finely chopped
- 1 large courgette, grated, squeezed of excess water
- 5 eggs, lightly beaten
- 100ml double cream or milk
- 50g Parmesan cheese or Pecorino
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- grated zest of 1 lemon
- 80g feta cheese, cubed or crumbled
- salt and white pepper