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Courgette quiche in the pie tin with a portion cut out.

Courgette Quiche

Robyn
This courgette quiche recipe with golden flaky pastry and a cheesey courgette filling is delicious warm or cold and is great for picnics, summer brunches or lunch. Once you have tried this homemade quiche, you’ll never buy quiche again!
4.86 from 7 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course brunch, dinner, Lunch
Cuisine modern australian, modern european
Servings 6 people
Calories 359 kcal

Equipment

  • 23cm/9” round pie tin/dish

Ingredients
  

Pastry

  • 185g (1 ¼ c) plain flour
  • 110 g Cold butter cut into cubes
  • 60ml (¼ c) cold water

Filling

  • 1 tablespoon olive oil
  • 2 medium courgettes Approx 450g, sliced into 1 cm thick slices
  • 2 spring onions roughly chopped
  • 1 teaspoon Dijon mustard
  • 3 eggs Size large, beaten
  • 160ml (⅔ c) milk
  • 75g (¾ c) Grated cheddar or tasty cheese grated
  • salt
  • Black pepper
  • 1 tablespoon a mixture of fresh basil and thyme optional

Instructions
 

Make the pastry:

  • In a mixing bowl add the butter to the flour and lightly rub in with your fingers until the mixture resembles breadcrumbs.
  • Add the cold water and with a blunt knife, gently bring the pastry together, then finish off with your hands, trying to work the dough as little as possible.
  • You may need to add a drop or two more water if there are still a lot of crumbs of flour.
  • Once the dough is just combined, wrap in clingwrap and place in fridge for at least half an hour. (You can make the pastry up to 2 days before you want to cook the quiche, or freeze for up to a month).
  • Preheat the oven to 190˚C/370˚F
  • Roll out the pastry on a gently floured work surface. Sprinkle the top with flour and roll out the pastry to a 27cm diameter circle.
  • Gently roll the pastry so it wraps around the rolling pin then lift this over to your dish. Unroll it over your 23cm/9” pie tin/dish.
  • Trim the edges. If there are any tears in the pastry, dab a little water around the edges of the hole, and then press a pastry scrap into the hole.
  • Prick the base lightly with a fork then line it with a large piece of baking paper and fill with some rice or cooking beans. Place in oven for 15 minutes.
  • Remove the baking beans and baking paper (taking care as the beans/rice will be very hot) then, using a pastry brush, brush a little of the beaten egg all over the pastry. Return to the oven and bake for 5-7 minutes, until golden.
  • Turn the oven down to 170˚C/ 340˚F.

Prepare the quiche filling:

  • Fry the sliced courgette in the olive oil in a large frying pan over a medium to high heat for 3 minutes, turning occasionally. Add the spring onions and cook for another 3-4 minutes, until the courgettes are golden in colour.
  • In a bowl, whisk the beaten eggs and the milk together with a fork, then add the grated cheese, herbs, salt and black pepper.
  • Spread the teaspoon of Dijon mustard evenly over the baked pastry base, then sprinkle over the zucchini and spring onion mixture before carefully pouring the egg mixture over the top.
  • Place the quiche back in the slightly cooler oven and bake for 30-35 minutes until lightly golden and puffed up.
  • Leave in the dish for at least 10 minutes to cool. Best served at room temperature.

Notes

Pastry – plain flour (all purpose flour), cold butter and cold water. I have included the ingredients and instructions for making your own shortcrust pastry, but you can use store bought instead to save time.
Olive oil – using olive oil to fry the courgettes in adds to their flavour.
Courgettes – also known as zucchini.
Spring onion – also called green onions, or shallots in certain parts of Australia. These add flavour but cook quickly. You can substitute with half a small red or brown onion if you prefer, and fry it for a couple of minutes before adding the sliced courgettes.
Cheese – grated cheddar cheese or tasty cheese.
Dijon mustard – or wholegrain mustard. If you aren’t a fan of mustard don’t worry, you can’t taste the mustard, it just adds a mild background flavour.
Eggs – size large eggs.
Milk – as this quiche doesn’t contain cream, use whole milk for the best flavour.
Herbs – I like a mixture of fresh basil and thyme, however feel free to use whatever you have to hand – parsley, chives, or dill.
Tips
  • Sautéing the courgettes not only adds flavour, but helps any water evaporate, meaning less chance of a quiche with a soggy bottom.
    • Don’t stir the courgettes too much when frying - you want them to become golden as this adds flavour.
    • Don't skip the step of blind baking the pastry, otherwise it will absorb liquid from the filling and become soggy.
    • Bake your quiche until the edges are just set, but there's still a little wobble in the centre.
    • Let the quiche stand for 15-20 minutes before serving.
    • Sweetcorn - I also like to make this quiche adding 100g / ½ c drained tinned sweetcorn, added with the fried courgette.

Nutrition

Calories: 359kcalCarbohydrates: 28gProtein: 10gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 133mgSodium: 230mgPotassium: 298mgFiber: 2gSugar: 3gVitamin A: 876IUVitamin C: 12mgCalcium: 128mgIron: 2mg
Keyword make ahead, midweek meal, vegetarian lunch, vegetarian quiche

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