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.