Courgette Quiche Recipe | Light, Savoury & Perfect for Summer

Introduction: A Garden-Fresh Take on a Classic Quiche

Courgette quiche is a delicious, summery dish that’s ideal for light lunches, picnics, or a fuss-free dinner. Combining tender slices of courgette with creamy eggs, cheese, and herbs, all nestled in crisp pastry, this recipe is a great way to use up a garden glut or a market haul. Served warm or cold, it’s full of flavour and incredibly versatile.

Why You’ll Love This Courgette Quiche

Fresh and Seasonal – Perfect for using up courgettes in summer
Great for Picnics or Packed Lunches – Travels well and tastes great cold
Customisable – Swap cheeses, add herbs, or throw in extra veg
Ideal for Make-Ahead Meals – Keeps well for days

Ingredients

For the Pastry (or use ready-made shortcrust):

200g plain flour
100g cold butter, cubed
Pinch of salt
2–3 tbsp cold water

For the Filling:

2–3 small courgettes, thinly sliced
1 tbsp olive oil
1 small onion, finely chopped
3 large eggs
200ml double cream (or crème fraîche)
100g grated cheese (cheddar, Gruyère, or feta all work well)
1 tbsp chopped fresh herbs (parsley, basil, or thyme)
Salt and black pepper

How to Make Courgette Quiche – Step-by-Step

Step 1: Make the Pastry

Rub the butter into the flour with a pinch of salt until it resembles breadcrumbs.
Add cold water a tablespoon at a time until a dough forms.
Shape into a disc, wrap, and chill for 30 minutes.
Roll out and line a 23cm tart tin. Prick the base with a fork, chill again for 10 minutes.

Step 2: Blind Bake

Preheat the oven to 200°C (180°C fan).
Line the pastry with baking paper and fill with baking beans.
Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.

Step 3: Prepare the Courgette Filling

Heat olive oil in a pan, add the onion and sauté until soft.
Add courgette slices and cook for 5–7 minutes until softened and lightly golden.
Season with salt and pepper and set aside to cool slightly.

Step 4: Make the Custard

In a bowl, whisk together the eggs, cream, grated cheese, herbs, salt, and pepper.

Step 5: Assemble and Bake

Spread the courgette and onion mixture over the base of the pastry case.
Pour over the egg and cream mixture.
Bake at 180°C (160°C fan) for 30–35 minutes or until the filling is set and the top is golden.
Allow to cool for 10 minutes before serving.

Serving Suggestions

Pair with a crisp green salad and new potatoes
Serve with chutney or relish for extra flavour
Great as part of a picnic spread or light summer buffet
Enjoy cold the next day in a packed lunch

Tips for Success

Use firm, small courgettes for the best texture
Drain cooked courgettes well to avoid soggy pastry
Add a little mustard to the custard for depth of flavour
Blind baking the pastry prevents a soggy bottom

Variations

Add cherry tomatoes or roasted peppers for colour and sweetness
Use goat’s cheese or blue cheese for a stronger flavour
Make crustless for a low-carb version – just bake in a greased dish
Add cooked bacon or smoked salmon for a non-vegetarian twist

Storage & Reheating

Store in the fridge for up to 3 days
Serve cold or reheat in the oven at 160°C until warmed through
Can be frozen whole or in slices – defrost and reheat before serving

Conclusion

Courgette quiche is a light, flavourful, and easy-to-make dish that makes the most of seasonal vegetables. With creamy cheese, soft courgettes, and golden pastry, it’s the perfect bake for any occasion — whether it’s lunch in the garden, a picnic in the park, or a quick weeknight dinner.