This is a courgette quiche with a special twist, actually two - camembert is added to the veg, and there is a creamy topping of creme fraiche and eggs called 'migaine' in French.
3 people made this
Makes: 1 grande quiche
For the pastry
250g plain flour
1 pinch salt
125g butter, cubed
1 small onion, minced
1 small carrot
150g Camembert cheese
For the cream topping (migaine)
300ml crème fraîche
salt and pepper
orange zest, to taste
Method Prep:30min › Cook:40min › Extra time:30min › Ready in:1hr40min
For the pastry:
In a bowl add flour and salt. Add butter and rub with your fingers to a sandy consistency. Add a little water till it hold holds together. Cover with cling film and let rest for 30 minutes in the fridge.
For the veg topping :
Cut the courgettes in 7mm slices. Dice tomato and mince onion. Peel carrot and cut lengthwise into thin stripe, then cut the strips into small squares. i
For the cream topping (migaine) :
In a bowl beat eggs and crème fraîche with a whisk. Add orange zest, salt and pepper and set to one side.
Preheat your oven to 180 C / Gas 6. Roll out the pastry and fit into a pie or tart tin.
Spread the veg over the pastry: tomatoes at the bottom, then onion and carrot and at the end the courgette.
Spread the cream mixture evenly over the veg. Cut the Camembert into 5mm strips and distribute them in a decorative pattern.
Place the tin in the first oven rack from the bottom, and once it is baked through towards the end, move it to the centre of your oven till the camembert is nicely browned, about 40 minutes total.