Courgette Quiche

This courgette quiche is a classic French-inspired savoury tart made with a buttery pastry shell filled with eggs, cream, sautéed courgettes, and cheese. It's so simple and so good.

Prep Time30

Cook Time30

Total Time1

Course: Lunch

Cuisine: French

Servings: servings

Ingredients

4 small courgettes finely sliced
2 garlic cloves crushed/grated
5 eggs + 1 more for egg wash
100 ml whole or semi-skimmed milk
200 ml double cream
1 tbsp dijon mustard optional
1 large sheet of puff pastry
30 g Parmesan grated
2 tsp mixed herbs or any dried herb e.g. thyme, oregano, rosemary
Small handful chives chopped

For the optional ribboned courgette salad:

2 small yellow & green courgettes
Parmesan shavings
Olive oil
Salt
Freshly ground black pepper

Instructions

For the courgette quiche:

Preheat the oven to 180°C fan (200°C conventional / 400°F).
Heat the olive oil in a frying pan over medium-high heat. Add the finely sliced courgettes and fry until softened and lightly golden (but not browned). Add the crushed garlic near the end and cook for 1 minute more. Season with salt and pepper. Remove from heat.
In a mixing bowl, whisk together the eggs, milk, and double cream. Season generously with salt and pepper.
Roll out the pastry sheet and place your 23cm tart tin on top. Cut out a circle with knife, leaving a border of an inch/3cm. Grate over parmesan and add the mixed herbs. Press into the pastry, flip it over and repeat on the other side.
Gently press it into a 23cm tart tin. Curl the edges into a crust, folding over to tuck the pastry under.
Spread the cooked courgettes evenly over the base. Scatter over the grated parmesan. Carefully pour over the egg mixture. Brush the exposed pastry edges with beaten egg.
Bake for 30–35 minutes, or until golden and just set in the centre. Let it cool slightly before slicing.

For the optional ribboned courgette salad:

Using a vegetable peeler, shave the courgettes lengthways into thin ribbons.
Add the courgette ribbons to a bowl with a few parmesan shavings, olive oil, sea salt, and black pepper. Toss gently with your hands until well coated.
Pile the courgette salad on top of the quiche just before serving for freshness and contrast.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make this courgette quiche.

To store: you can keep this courgette quiche in the fridge for up to 3 days.

To reheat: reheat at 180c for 10 minutes or until warmed through.

To freeze: freeze individual quiche slices for up to 3 months. I wrap them individually so they don't stick together in the freezer. You can also freeze it whole, wrapped tightly in cling film and then in a freezer bag or container. Defrost overnight and then reheat.

Make ahead: The quiche can be baked ahead and eaten cold or gently reheated. Add the salad topping just before serving.

Courgette variety: Use a mix of green and yellow courgettes for extra colour.

Flavour twist: Add a teaspoon of lemon zest or a handful of chopped fresh herbs (like basil or dill) to the egg mix.

Nutrition