This courgette quiche recipe with golden flaky pastry and a cheesey courgette and corn 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!
This cheesey courgette quiche with sweetcorn is the taste of summer for me. Not only is it one of my favourite courgette recipes, but it can be served for so many different meals, and can be made ahead! Slightly caramelising the courgette/zucchini in a little olive oil is one of my favourite ways of cooking courgette as it enhances their delicate flavour, and allows them to really flavour this quiche.
Why we love this quiche recipe
- Delicious recipe for using up courgettes.
- Can be made ahead – great for making in the morning if you know you have a busy afternoon. Or if family members are eating at different times.
- Perfect for picnics, lunch, brunch, pot lucks, and dinner!
- Is an easy vegetarian dinner – and one that meat eaters love.
- Quick – it takes 10 minutes to prepare if you use store bought pastry or pre make your own and whip the filling up while the pastry case is blind baking.
- Pastry/crust – I have included the ingredients and instructions for making your own shortcrust pastry, but you can use store bought.
- Courgettes (zucchini).
- Cheese – I use a basic tasty cheddar cheese.
- Eggs – size L.
- Milk – as this quiche doesn’t contain cream, use whole milk.
Cook vegetables to remove moisture before adding to the quiche filling. Bind bake the pastry case before adding the filling.
Yes you can. Once cooked and cooled, wrap the quiche well. Defrost in the fridge and reheat for 15 minutes in a preheated oven at 180˚C/350˚F.
You must cook the quiche before freezing. Don’t freeze an uncooked quiche.
Quiche can be enjoyed for breakfast, brunch, lunch or dinner. It’s a truly versatile dish!
Let the quiche stand for 15-20 minutes after coming out from the oven.
If you cook the quiche for too long, or at a too hot a temperature, the proteins force out liquid, producing that watery curdled appearance. Remove the quiche from the oven before it is completely set in the centre, it should jiggle a little when shaken.
Can I make this quiche ahead?
- Yes you can.
- Fridge: You can make the quiche up to 3 days ahead, keep in the fridge and reheat for 15 minutes in a preheated oven at 180˚C/350˚F.
- Freeze: Once cool completely, wrap the quiche and freeze for up to 6 weeks. Defrost before heating in a preheated oven, as above.
My Recipe 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 skip the step of blind baking the pastry.
- Bake your quiche until the edges are just set, but there’s still a little wobble in the centre.
What to serve with quiche
- Salad is a great accompaniment to quiche. Try this pear and walnut salad, greek salad, carrot feta salad, beetroot feta salad.
- If you are after a more substantial meal – add some parmentier potatoes, duchess potatoes, or a jacket potato
More vegetarian recipes
This post was originally published in June 2019. It has since been updated with new images and more information for you. The recipe remains the same.
- 23cm/9” round pie tin/dish
- 185g | 1 ¼c plain flour
- 110 g butter cut into cubes
- 60ml | ¼c cold water
- 1 tbsp olive oil
- 2 medium courgettes around 450g, sliced into 1 cm thick slices
- 2 spring onions roughly chopped
- 3 eggs large
- 160ml | ⅔c milk
- 50g | ½c cheddar cheese grated
- 100g | ½c corn tinned or frozen, defrosted
- 1 Tbsp fresh basil and thyme a mixture of the two, optional
- Black pepper
- 1 tsp Dijon mustard
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 25 minutes until very light brown.
Prepare the quiche filling:
- Fry the sliced courgette and spring onion in the olive oil in a frying pan over a medium to high heat for 3 minutes each side. You want them to have a some colour – this gives them flavour.
- In a bowl, whisk the eggs and the milk together with a fork, then add the grated cheese, herbs and black pepper.
- Once the pastry is cooked, remove from the oven and turn the oven down to 170˚C/ 340˚F. Carefully lift the corners of the baking parchment and lift out of your case (taking care as the beans/rice will be very hot).
- Spread the teaspoon of Dijon mustard evenly over the pastry base, then sprinkle over the zucchini and spring onion mixture and the sweetcorn before carefully pouring the egg mixture over.
- Place back in the 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.