COURGETTE QUICHE

 PASTRY

1 1/2 cup self-rising flour

1/2 tsp salt

1/2 cup soft butter

1 egg yolk

4 tbsp yogurt or more

2 tbsp bread crumbs 

1/4 cup grated cheese

FILLING

1 tbsp olive oil

500 gr thickly grated courgettes

3 medium carrots peeled and finely grated

1 medium onion, thickly grated

Salt, pepper and nutm0eg to taste 

1 tbsp chopped dill  

TOP 

90 gr Emmenthal grated

70 g Parmesan, grated

90 gr Gouda, grated

For the pastry, rub the flour and butter together until it resembles breadcrumbs. Add the egg yolk and enough yogurt to obtain a soft, pliable dough Wrap with cling film and let rest for 30 minutes.

For the filling saute the vegetables in olive oil add salt, pepper and nutmeg.  Lower the heat and add the chopped dill and sweat until the mixture resembles a puree, adding a little hot water. if necessary, Add the cream and simmer until most of the liquid has evaporated and the vegetables are thoroughly cooked and cool. 

Preheat the oven to 180 C (350 F) and roll out the pastry in 2 sheets. Line a round tin with one of the pastry sheets. spoon in the filling,  sprinkle with the grated cheeses and bake for 35 minutes or until crisp and golden keeping the second sheet of dough for a spinach quiche