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COURGETTE QUICHE

1 recipe Basic Shortcrust Pastry
2 oz. (50 g) grated Parmesan
2 oz. (50 g) grated Cheddar
1/2 pint (2.5 dl) sour cream
2 Tbs. chopped chives
2 Tbs. flour
1/8 tsp. cream of tartar
6 Tbs. dry breadcrumbs
1 1/2 to 2 lb. (675 - 900 g) fresh courgettes
2 eggs, separated
salt
fresh-ground black pepper
butter

Prepare the pie-crust, combine the two grated cheeses, and add half
of the mixture to the dough. Chill it, press into a 10-inch pie
dish, and put it away to chill again. Mix the rest of the cheese
with the breadcrumbs and set it aside.

Wash the courgettes and cut them into <-inch slices, trying to make
the slices as even in width as possible. Drop them into a pan of
boiling, salted water for 5 minutes and drain.

Beat together the egg yolks and the sour cream; add the chives,
flour, salt, and pepper. Beat the egg whites with the cream of
tartar until they are stiff but not dry, and fold them into the
sour cream mixture.

Arrange a layer of courgette slices on the bottom of the pie crust,
placing them edge to edge, and cover with a small amount of the
sour cream mixture. Continue these layers, making two or three
more, until it is all used up, and cover the top with the sour
cream mixture. Sprinkle over it the cheese and breadcrumb mixture,
dot with little slivers of butter; bake for 10 minutes in a 450 F
(230 C) oven (gas 8), then turn it down to 325 F (170 C) , gas
3, and bake for 40 minutes more.

6 to 8 servings

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