Asparagus and Courgette Quiche

5 from 1 vote

Servings 8

3 Tbls Olive Oil
340 g Green Asparagus Spears cut into thirds Tip - peel 4cm off the bottoms of the stems to remove the fibrous skin.
150 g courgettes sliced into pennies
1 onion finely chopped (150 - 160g)
4 stems spring onions finely sliced (40g)
3 garlic cloves finely chopped
1 Tbls preserved lemon oil - Optional use lemon zest and 1 tsp lemon juice
6 sweet basil leaves roughly torn
3 ex l eggs
150 ml cream
150 g feta cheese
150 g cream cheese
2-3 sprigs fresh origanum leaves
2 tsp sesame seeds optional

Add olive oil to large frying pan and place on high heat. Add onion and fry until translucent for about 3 minutes. Add garlic and stir for about 1 minute. Now add the asparagus and maybe a dash more olive oil if the pan is too dry. You can also add 2 Tbls water. Make sure all the water evaporates. The steam from the water will cook the asparagus. The time to cook the asparagus will depend on their thickness. 3 - 5 mins should be plenty. Now add the courgettes and spring onions, stir for about a minute or two. The vegetables should hold their shape and not be mushy
Stir in the preserved lemon oil and the torn basil and season to taste - set aside to cool
yeild +-500g cooked vegetables
In a separate bowl crumble in the feta cheese, add the cream, cream cheese and eggs. Whisk together until smooth and frothy. I use a stick blender for this job, but a hand whisk will do the job too.

Sprinkle the mustard powder on the base of the prepared pie crust
Sprinkle and spread the asparagus and courgette mix over the base of the pie crust
Pour in the cream mix over the asparagus mix
press the origanum leaves into the cream mix along with a sprinkle of sesame seeds.
Bake for 40 mins in a pre heated oven at 180ºC. Cool down for 5 minutes before serving with a gooseberry and sesame seed salad

Course: Light Meal