Thursday, 11 June 2015

Courgette flowers in a quiche

Whenever I see nice fresh courgette flowers at the greengrocers I can't resist them. They just look so pretty. My favourite way to serve them is dipped in beer batter, stuffed with ricotta or anchovies and lightly fried, but today I had to put the oven on to make a chocolate cake so I made a courgette flower quiche.
Did you ever hear the joke about the two ladies that thought they were going to have a quickie?

Courgette flower and prawn quiche.

1 packet of ready to roll puff pastry
a handful of prawns
12 courgette flowers, remove the stalk and wash and dry carefully.
3 egg yolks, beaten and seasoned
one small glass of cream
salt and pepper.

Heat the oven to 180

Line a pie tin with the puff pastry and prick the base with a fork.
Arrange the courgette flowers in the shape of a sunflower and scatter over the prawns.
Mix the cream and beaten egg yolks together and pour over the flowers and prawns.
Bake in the hot oven for about 30 40 minutes.
Serve warm or cold.

Everything ready

No need to cook beforehand, everything goes in raw

Summer flowers

Two in one, oven on for chocolate cake and quiche

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