Sweet Olive, Fig and Almond Courgette Quiche

Sweet Olive, Fig and Almond Courgette Quiche

This delicious sweet olive, fig and almond courgette quiche is the perfect dish that can be enjoyed hot or cold, as a main or a starter. This is a gluten free and dairy free dish using sweet olive, fig and almond relish from The Olive Branch Company.

You will need a 6 inch ceramic flan dish. If you want to make a bigger quiche, use all of the pastry and double the amount of ingredients.

You may like to read my review about the Olive Branch products! Olive Branch Food Post

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You will need:

Gluten Free Jus Rol pastry (use half and save the rest for another day)

75g grated cheese (you can use dairy free)

1/2 pint milk (dairy free)

3 heaped teaspoons Olive branch sweet olive, fig and almond relish

3 eggs

1 courgette sliced

1 red onion, sliced

What to do: 

1. Lightly grease the ceramic dish and roll out pastry in a circle and place in the dish.

2. Pre-heat oven at 180ºC and then bake the pastry for 10 minutes until the bottom is firm.

3. Fry the courgette and onion, then add the sweet relish.

4. Add the mixture to the pastry case.

5. Beat eggs and milk together, add salt and pepper.

6. Pour egg mixture over the quiche so it covers it completely and sprinkle on the cheese.

7. Bake at 180°C for a further 15 mins or until golden brown and firm.

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sweet olive, almond, fig and courgette quiche

Delicious sweet olive, almond, fig and courgette quiche to be enjoyed hot or cold! 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author The Gluten Free Greek

Ingredients

  • Gluten Free Jus Rol pastry use half and save the rest for another day
  • 75 g grated cheese you can use dairy free
  • 1/2 pint milk dairy free
  • 3 heaped teaspoons Olive branch sweet olive fig and almond relish
  • 3 eggs
  • 1 courgette sliced
  • 1 red onion sliced

Instructions

  1. Lightly grease the ceramic dish and roll out pastry in a circle and place in the dish.
  2. Pre-heat oven at 180ºC and then bake the pastry for 10 minutes until the bottom is firm.
  3. Fry the courgette and onion, then add the sweet relish.
  4. Add the mixture to the pastry case.
  5. Beat eggs and milk together, add salt and pepper.
  6. Pour egg mixture over the quiche so it covers it completely and sprinkle on the cheese.
  7. Bake at 180°C for a further 15 mins or until golden brown and firm.

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