Zucchini & Olive Oil Quiche

At Talinga Grove we are so lucky to have an adundance of yabbies in our dam, which we delve into late in summer (post breeding). With fresh yabbies, we always keep them alive in fresh water for at least a few hours to purge, before putting them into a big pot of boiling water. The yabbies will take only minutes to cook – look for a change in colour to a nice browny red. Serve the yabbies at the table with some fresh lemon wedges, crusty sourdough and avocado. Once shelled, drizzle your yabbies with extra virgin olive oil and...