Recipe by Jax Hamilton.
Talk about sunshine in a cooked sandwich! This pastry free quiche is beautiful hot or cold, and very versatile.
Ingredients
2 tbsp Best Foods Garlic Aioli
6 slices bread – crusts removed
1 zucchini, grated and squeezed dry
2 sprigs fresh mint, chopped finely
2 spring onions, chopped
½ lemon zest
100g feta cheese
½ cup cheese (mozzarella), grated or diced
6 eggs, lightly beaten
100ml milk
Salt and freshly ground black pepper
Method
Lightly grease a slice tin or deep rectangle baking tray and preheat oven to 220°C.
Spread the bread with the Best Foods Garlic Aioli and spread side up, cover the bottom of the slice tin in one layer, ensuring there are no gaps.
Mix together the zucchini, mint, spring onions and lemon zest. Scatter over the bread.
Crumble the feta and sprinkle mozzarella cheese evenly over the zucchini and onion mixture.
Lightly beat the eggs and milk together. Season with salt and freshly ground black pepper.
Pour mixture over the sprinkled cheese and bake in the oven until golden, crispy and puffy.
Jax Says: A quick tip, the staler the bread the better absorption, so don’t chuck that week-old loaf.
Also try different flavour combinations. Ham, cheese and tomato (sundried tomato) is fab. Or cooked mushrooms, blue cheese and walnut – a great way to introduce your children to new flavours!
Lunchbox Love: If you have a family with differing dietary or lunchbox requirements, make a half-half quiche. Half gluten free and regular bread or wholemeal and white.
