Author Notes: This is a spin on a classic veggie quiche that came about when I attempted to follow the instructions of a more elaborate quiche dish in an Australian food magazine. After realising that the arrangement (which was intended to look a bit like a blooming rose) wasn't going to work in a rectangular dish, I adapted the outcome. The ingredients have been changed slightly as well, to suit the tastes of my guests that day.
The rolled filo pastry parcels dotted throughout the quiche mixture makes it easy to portion into small pieces. It's great as a vegetarian main meal or as part of a potluck or brunch spread. —Georgia Leaker
grams creme fraiche
cup thickened (whipping) cream
grams sharp cheddar
tablespoon chopped basil leaves
grams butter, melted
sheets of filo pastry
zucchinis, peeled into ribbons
Salt & pepper, to taste
- Preheat the oven to 180C (350F)
- Combine the creme fraiche, cream, cheese, egg and chives in a bowl and season with salt and pepper. Pour into a 5cm deep, large rectangular casserole dish
- Layer the filo pastry into groups of five, brushing each sheet with the melted butter as you stack them. Once you have four separate piles of pastry, cut them into 2cm (1 inch) strips width ways
- Place strips of the zucchini on the filo pastry and roll into tight bundled cocoons, placing each in the cream and egg mix as you go until the dish is filled. They should sit up on their own due to the thickness of the mix.
- Bake in the oven for 1 hour, or until the cream and egg mixture has set and the tops of the pastry are golden brown.
- Serve warm or at room temperature.