Courgette, Red Onion & Tarragon Quiche

makes 23cm quiche

for the pastry

100g plain flour

100g wholemeal flour

88g cold butter; cut into cubes

1/2 tsp pimento de la vera

1 tbsp poppy seeds

1 tsp Maldon sea salt

25-30ml chilled water

for the filling

2 small courgettes; thinly sliced

1 medium red onion; halved and finely sliced

a knob of butter

1 tbsp olive oil

2 free-range eggs

240ml milk

2 tbsp créme fraîche

175g mild Cheddar; grated

a small handful of tarragon leaves

Maldon sea salt

Freshly ground black pepper

1. Sift the flours into a large bowl. Add the salt, pimenton, poppy seeds and butter cubes.

2. Using your fingertips: rub the butter into the flour mixture until it resembles breadcrumbs.

3. Add enough water to bring the dough together; knead for a few seconds, wrap in film and rest in the fridge for 30 minutes.

meanwhile...

4. In a heavy-bottomed skillet: heat the butter and oil; add the courgette and onion and cook over a low heat for 5 minutes until softened. Season well. Transfer to a colander to drain over a large bowl.

back to the pastry...

5. Preheat the oven to 200°C

6. Remove from the fridge and roll out onto a floured surface to a thickness of 5mm.

7. Gently lower into the quiche tin: pushing down into the corner. Line with a larger circular piece of baking parchment; tip in dried beans and blind bake for 15 minutes.

8. Lift out the parchment and beans; return to the oven for a further 5 minutes.

9. Remove the pastry case from the oven and reduce the oven temperature to 180°C.  Cover the bottom of the pastry case with the cheese; retaining a little to sprinkle on the top.

N.B. The cheese will act as a barrier and stop the quiche getting a soggy bottom.

10. Add the courgette and onion.

11. In a large jug, whisk together the milk, eggs and créme fraîche: season. Pour over the courgette and onion.

12. Sprinkle over the remaining cheese and the tarragon leaves. Bake in oven for 40-45 minutes until set and lightly browned on top. Remove from the oven a leave to rest for 5 minutes before turning out and serving.