About this recipe:This quiche should be eaten within a day, while the pastry is nice and crisp. Or it can be frozen and then baked in the oven. Whichever you choose, it's delicious. I saved my recipe years ago on my computer because I am so often asked how to cook it, and now I'm telling the entire world!
For the pastry, dissolve yeast and sugar in the water and let stand for 10 minutes until it begins to foam.
Mix the foamed yeast mixture together with oil, egg and salt and flour and knead into a pliable dough. Form a ball with the dough and roll it round in a large, greased bowl. Cover with a cloth and leave in a warm place for 45 minutes to 1 hour.
Meanwhile peel the courgette for the topping (if they are organic, you can leave the peel on) and cut in half. Scrape out seeds and cut into very thin slices.
Heat 2 tablespoons olive oil to a large pan and add the courgette and herbs. Mix well and cook over a medium heat for about 15 minutes until the courgette is tender and the liquid has almost evaporated. Stir often while cooking, especially at the end, so the courgette doesn't stick to the pan.
Preheat oven to 200 C / Gas 6.
Roll the pastry on a floured work surface into a circle about 26cm across and line a 23cm springform tin and its edges with it. If the pastry does not quite fit, take care to ensure that everything is covered well. Roll the edges inwards.
Whisk the eggs and mix with the feta and the cooled courgette and pepper. Spread the mixture on the pastry and smooth out the surface. Bake the quiche for 35 minutes until the top is slightly brown. Serve hot or lukewarm.