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Courgette and Prawn Quiche


75 g butter
175 g wholemeal flour
100 ml milk
3 eggs; beaten
200 g full fat soft cheese
100 g courgettes; grated
100 g peeled prawns
1 teaspoon dried dill
sprig parsley; to garnish
whole prawn; to garnish

Yield: 6 servings

Rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix to a dough with 3 tablespoons of milk. Roll out on a floured work surface and use to line a 23 cm flan tin. Bake blind at 190 C / 375 F / Gas 5 for 20 minutes. Beat the eggs into the cheese. Stir in the remaining ingredients and pour into the flan case. Bake for 30 minutes until set. Garnish with parsley and a prawn and serve either hot or cold.




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