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    Home » Autumn/Fall

    Courgette Quiche

    AU$1.19 | £0.57 per serve
    By Robyn | Published: May 16, 2021 | Modified: Oct 9, 2022

    TO THE RECIPE
    pin for easy and delicious courgette quiche with two images: the top image shows quiche being served, the bottom image is of a close up of cut quiche

    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!

    overhead photo of courgette quiche with three portions cut out, two on the rack and one on a plate
    Jump to:
    • Why we love this quiche recipe
    • Ingredients
    • FAQ
    • Can I make this quiche ahead?
    • My Recipe Tips
    • What to serve with quiche
    • More vegetarian recipes
    • Courgette Quiche

    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.

    Ingredients

    • 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.
    courgette quiche being plated up, with a side salad in the background

    FAQ

    How do you make a quiche without a soggy bottom?

    Cook vegetables to remove moisture before adding to the quiche filling. Bind bake the pastry case before adding the filling.

    Can you freeze courgette quiche?

    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.

    Is it better to freeze quiche cooked or uncooked?

    You must cook the quiche before freezing. Don’t freeze an uncooked quiche.

    Is quiche a breakfast food?

    Quiche can be enjoyed for breakfast, brunch, lunch or dinner. It’s a truly versatile dish!

    How long should a quiche rest before cutting?

    Let the quiche stand for 15-20 minutes after coming out from the oven.

    Why is my quiche water?

    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

    • Chickpea Tagine
    • Erbazzone (Italian Silverbeet Pie)
    • Pesto Lasagna (Lasagna Genovese)
    • 15 Minute Vegetarian Nachos
    round courgette quiche cut into wedges, served with a side salad

    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.

    Courgette Quiche

    Author: Robyn

    This easy vegetarian quiche with courgettes, cheese and sweetcorn in a crisp pastry shell can be eaten warm or cold, making it a perfect make ahead lunch dish
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course brunch, dinner, Lunch
    Cuisine modern australian, modern european
    Servings 6 people
    Calories 375 kcal

    Equipment

    • 23cm/9” round pie tin/dish

    Ingredients
      

    Pastry

    • 185g (1 ¼ c) plain flour ($0.23 / £0.10p)
    • 110 g butter, cut into cubes ($1.43 / £0.77p)
    • 60ml (¼ c) cold water ($0 / £0)

    Filling

    • 1 tablespoon olive oil ($0.16 / £0.08p)
    • 2 medium courgettes, around 450g, sliced into 1 cm thick slices ($2.36 / £1.12)
    • 2 spring onions, roughly chopped ($0.80 / £0.13p)
    • 1 teaspoon Dijon mustard ($0.07 / £0.02p)
    • 3 eggs, large ($1.05 / £0.54p)
    • 160ml (⅔ c) milk ($0.25 / £0.10p)
    • 50g (½ c) cheddar or tasty cheese, grated ($0.58 / £0.40p)
    • 100g (½ c) corn, tinned or frozen, defrosted ($0.15 / £0.15p)
    • Black pepper ($0.02 / £0.01)
    • 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 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.

    Notes

    Estimated costs: Australia $7.10. Per serve = $1.19.
    UK £3.42. Per serve = £0.57p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Pastry/crust – You can use a store bought pastry or pastry case to save time.
    Cheese – I use a basic tasty cheddar cheese. Grate it yourself, as ready grated cheese is coated in cellulose. You could also use half cheddar and half feta cheese.
    Eggs – I use large eggs. 
    Milk – as this quiche doesn’t contain cream, use whole milk.

    Nutrition

    Calories: 375kcalCarbohydrates: 31gProtein: 10gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 133mgSodium: 242mgPotassium: 330mgFiber: 2gSugar: 4gVitamin A: 919IUVitamin C: 13mgCalcium: 126mgIron: 2mg
    Keyword make ahead, midweek meal, vegetarian lunch, vegetarian quiche

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. marie rigby says

      April 02, 2022 at 2:27 am

      5 stars
      I made this without the pasry case, as we are trying to be a little healthier. It’s in the oven now, I’ll be back with an update 🤤

      Reply
    2. Sally says

      June 26, 2019 at 8:08 am

      Quiche is so good to have in the fridge for weekday lunches, and I love all the veggies in this one! Sounds delicious 🙂

      Reply
      • Robyn says

        June 27, 2019 at 7:01 pm

        Thank you Sally!

        Reply
    3. Alexandra @ It's Not Complicated Recipes says

      June 24, 2019 at 11:56 pm

      Such a delicious recipe! This would be an ideal dinner with a lovely salad, or perfect for a brunch. I love zucchini 🙂

      Reply
      • Robyn says

        June 27, 2019 at 7:01 pm

        Thanks Alexandra! I love zucchini too – especially when slightly caramelised 🙂

        Reply
    4. Sylvie says

      June 24, 2019 at 9:48 am

      Gotta love a good quiche, such a delicious recipe that can be enjoyed at any time of the day! Love the mix of zucchini and corn too, so yum!

      Reply
      • Robyn says

        June 27, 2019 at 7:00 pm

        It really is so versatile! I have a new found respect for quiche! 😉

        Reply
    5. Carolyn says

      June 22, 2019 at 5:56 am

      Hi, I can’t wait to make this, looks easy and delicious. I have 2 zucchini waiting to be rescued in my frig! The directions say something about “beans & rice” but I don’t see them in the ingredient list. I’m a little confused…

      Reply
      • Robyn says

        June 22, 2019 at 7:08 pm

        Hi Carolyn, So glad to hear your zucchini will be made into this quiche! 🙂 The beans or rice are only for blind baking the pastry case, to help the pastry cook through properly, and therefore not included in the ingredients list. Let me know how you get on!

        Reply

    Trackbacks

    1. Cheese and Tomato Quiche - A Baking Journey says:
      January 14, 2020 at 9:52 am

      […] Zucchini Quiche from Mrs Jone’s Kitchen […]

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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