Zucchini flower, goats cheese and chive quiche
12 zucchini flowers
6 free range eggs
1 brown onion
150g goats cheese fetta
½ bunch chives
2 tablespoons white sugar
300ml cream 2sheets of puff pastry
Preheat the oven to 200°C. Place a fry pan on the stove with sugar and carefully caramalise til golden, in the meantime peel and cut the onion in half and thinly slice. Once the sugar has carmalised stir in the onion and slowly cook until soft and golden, about 8 minutes. Set aside.
Take pastry sheets from the freezer and allow a few minutes to thaw. Using a 25cm flan tin, butter the insides then line with one sheet of pastry, allowing to overhang. The second sheet can be cut to fill the gaps, also allowing to over hang. Then line the pastry with a sheet of foil and fill with blind baking beans and bake for 20 minutes. Take from the oven and remove foil and beans. Smear the pastry case with the cooked onion, then fan the raw zucchini flowers around, followed by the goats cheese. In a bowl whisk together the eggs, cream and chives. Pour the mix over the flowers and cheese and then back into the oven at 180°C for 25 minutes. Allow to cool slightly, you can cut the pastry edges off if desired, then slice and serve with your favourite salad.