The garden produce ripens all at once, and suddenly we are wondering what to do with the tomatoes, the basil, the courgettes, the what-have-you. Well, here is a splendid, simple quiche from Bernadette Fagan of Temple, in Co Westmeath, which rather deliciously makes use of basil and courgette, and indeed any corn which you might be growing, in a healthy and light quiche. The corn, in fact, becomes the dominant flavour in the quiche, which I think improves somewhat by being left to rest, perhaps overnight, and then being gently reheated the following day for lunch.
Courgette and Basil Quiche
1 medium courgette, thinly sliced 3 tablespoons water 2 oz plain white flour 2 oz wholemeal flour Salt 2 oz polyunsaturated margarine 2 eggs 8 oz cottage cheese, well drained 3 level tablespoons chopped fresh basil 4 spring onions, trimmed and chopped 2 oz frozen sweetcorn kernels, rinsed Freshly ground black pepper Basil leaves to garnish
Mix the flours and salt in a bowl and rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Work in the egg yolk and enough water to form a dough. Wrap in clingfilm and chill in the fridge. Preheat the oven to 375F/190 C/ Gas 5.
Simmer the courgettes with two tablespoons water in a small, covered saucepan for five minutes until softening, drain and set aside.
Knead the dough on a lightly floured surface, then roll it out to fit a fluted flan tin, 8 1/2 inches in diameter. Line the buttered tin with pastry.
Mix the cottage cheese, basil, courgette, onions, sweetcorn and remaining egg yolk, and season with pepper. Whisk the egg whites until they hold soft peaks, then carefully fold them into the cheese mixture.
Place the pastry-lined flan tin on a baking sheet and pour in the filling. Cook in the pre-heated oven for about 25 minutes, or until the pastry is golden brown and the filling set. Garnish with more basil before serving hot or cold.