A delightful combination of courgettes and tomatoes makes Quiche aux Courgettes et Tomates (keesh oh koor-jet ay toh-maht) an extra-special dish. Serve hot or cold, either as a first course to a dinner or, with garlic bread and a mixed green salad, as a delicious lunch or supper. Accompany with a well-chilled white Provencal wine.
1 X 9-inch Flan Case made with shortcrust pastry
2 oz. butter
2 garlic cloves, crushed
4 courgettes , trimmed and sliced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried oregano
4 fl. oz. single cream
2 oz. Cheddar cheese, grated
5 small tomatoes, blanched, peeled and thinly sliced
Preheat the oven to fairly hot 400 ‘F (Gas Mark 6, 200°C). Place the flan case on a baking sheet and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the garlic and cook, stirring frequently, for 1 minute. Add the cour-gettes and half of the salt and pepper. Cook, stirring and turning occasionally, for 8 to 10 minutes or until the courgettes are lightly browned. Remove the pan from the heat and stir in the remaining salt and pepper and the oregano, mixing well to blend.
In a medium-sized mixing bowl, com-bine the cream, eggs and grated cheese and beat well to blend.
Arrange the courgettes and tomato slices in concentric circles in the flan case.
Pour the cream mixture over the cour-gettes and tomatoes.
Place the baking sheet in the centre of the oven and bake the quiche for 35 to 40 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.