Courgette (zucchini) quiche with shortcrust pastry

Courgette, or zucchini, quiche is a vegetarian tart with a shortcrust pastry case decorated with courgettes and courgette flowers.

It is a great way to make use of a glut of courgettes in the summer months.

This attractive vegetarian quiche is perfect served for lunch or dinner or as a make ahead meal for a packed lunch or picnic. It pairs well with a variety of salads or vegetable dishes such as stuffed mushrooms, rice dishes such as saffron rice and bread including focaccia or olive bread.

If you can't get hold of courgettes with flowers you can still make this tart. Simply form flower shapes using courgette slices or use other edible flowers, fresh herbs or other sliced vegetables such as olives, peppers or onion.

If you are looking for more vegetarian quiche ideas you might like to make this summer vegetable quiche, red pepper quiche or mushroom and leek quiche.

The ingredients in this quiche recipe are sufficient to make a 20 centimetre (8 inch) diameter tart.

Ingredients for the pastry

• 230g flour - plain flour (all purpose flour).
• 115g butter - chilled.
• Water - use just enough to bind the pastry into a ball of dough.

Ingredients for the quiche filling

• About 5 tablespoons grated Cheddar cheese - ideally use vintage Cheddar or extra mature Cheddar for extra flavour.
• About one quarter of a leek - sliced.
• 3 eggs.
• 125 ml milk.
• 3 small to medium courgettes (zucchini)- if you have courgettes with flowers that is great, but if not you can substitute slices of courgette, fresh herbs, other edible flowers or sliced vegetables such as onion, peppers or olives.
• Fresh herbs such as basil or oregano - optional.

Prepare the pastry case

Prepare the pastry either in a food processor or by hand.

If using a food processor - place the flour and butter in the food processor and blitz. Add water a little at a time and pulse again until the ingredients form a ball of dough.

If mixing by hand - place the flour and butter in a bowl. Cut the butter into small pieces and rub in by hand or using a pastry blender. Add water a little at a time until the ingredients form a ball of dough. Ideally leave to rest for 30 minutes before rolling out (resting time not included in the preparation time below).

Roll out the pastry on a lightly floured board and line a 20cm diameter flan dish. Ideally use a loose bottomed non-stick tin but if you are using a ceramic flan dish place a square of non-stick baking parchment in the base of the dish, large enough for the corners of the square to extend above the tart so that it can easily be lifted out.

Prepare the quiche filling

Place the grated cheese and sliced leeks in the base of the tart shell.

Slice the courgettes lengthwise and arrange over the cheese and leek. Add the flowers.

Place the eggs and milk in a bowl and beat. Pour into the tart case over the other ingredients taking care not to disturb the arrangement.

To bake

Bake in the centre of the oven at 180^oC, 350^oF, gas mark 4 until the filling is firm and golden (about 30 to 40 minutes).  

To serve

• You can serve zucchini quiche either warm or cold.
• Serve alongside a green leafy salad or vegetables such as Swiss chard.
• Courgette quiche pairs well with either rosemary focaccia, olive bread or tear and share rolls.
• Pair with a tasty side dish such as stuffed mushrooms, quinoa stuffed peppers or spicy cauliflower.
• Serve alongside a rice dish such as saffron rice or pilau rice.

To store

• Courgette quiche can be stored in the fridge for up to two days.
• It is not suitable for freezing.
• This quiche is not suitable for reheating. Once it has cooled, store in the fridge and serve chilled.

Tips

• You can make the pastry case ahead of time, cover with cling film and freeze or store in the fridge for a couple of days.
• If you plan to serve this quiche warm, the tart case can be filled with the cheese, leeks and courgette, covered in cling film and stored in the fridge ready to complete and cook just before serving.

FAQ

Other vegetarian quiche recipes