SCALLOP AND ZUCCHINI QUICHE 

QUICHE

• 1 cup plain flour

•  90g butter 

• tablespoons sour cream 

FILLING 

• 125g scalls 

• 500g zucchini 

• 1 teaspoon salt 

• 30g butter 

• 1 onion 

• 1 clove garlic 

• 1 teaspoon curry powder 

• 1/2 cup water cup 

• 1/4 dry white wine 

• 30g butter, extra 

• 2 eggs 

• ½ cup cream 

• 2 tablespoons grated parmesan cheese 

 SCALLOP AND ZUCCHINI QUICHE RECIPE:

Stir four and into a bowl, rub in butter, mis to a pliable dough with sour cream Cover, and refrigerate for 30 minutes Roll out pastry to line 23cm fan tin Bake in a moderately hot oven for 10 minutes or until I light golden brown, cool with parmesan 

When cold spoon in the Filling and sprinkle with cheese Bake in a moderate oven for 25 minutes or until the filling is set. 

Filling: Grate zucchini place in bowl stir in salt, and stand for 1 hour Melt butter add chopped onion, crushed garic, and curry powder, cook unti onion a tender then remove from heat Place water and wine in pan, bring to bok reduce heat. add scallops Cook for 1 minute, drain 

Rinse zucchini under cold running and squeeze out excess water Meil extra butter in the pan, add zucchini, and cook Zucchini for minutes Combine scallops onion mixture, lightly beaten eggs, and cream.

Also Read: PUMPKIN GUICHE