Courgette and Goat Cheese Quiche
A classic savoury custard-filled tart made with a flaky crust, a silky filling of eggs and cream, along with beautiful courgette, fresh herbs and goat cheese. This easy recipe is perfect for brunch, lunch or dinner – and you can also make it ahead.
Substitute:
- No courgette? Use mushrooms, roasted sweet potatoes, kale, or any other veg you have.
- No parsley? Try with chives or any fresh herbs you like.
- Vegan? Blitz 400 g tofu, 1 tbsp cornflour, 1 tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder, 2 tbsp plant based milk, salt and pepper in a food process to make the filling.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 5
Ingredients:
1 Courgette (approx 450g)
1 Puff pastry (approx 500g)
3 Eggs
250 ml Single cream
1 Goat cheese buche (approx 150g)
1 tbsp Dijon mustard
a bunch of Parsley leaves (1/3)
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 180C/160 fan/gas mark 4. Wash and slice the courgette, then pan-fry it over medium heat in a little olive oil for 5 minutes. Season with salt and pepper. Cut the goat cheese into 10-12 slices.
- Roll out the puff pastry and line a 18 cm round tin with it Poke with a fork to make small holes in the bottom of the quiche, then use a spoon to spread the dijon mustard across the base. Keep in the fridge until needed.
- Crack the eggs into a bow, then whisk in the cream, salt, pepper, parsley.
- Pour the egg mixture into the pastry and lay the courgette and cheese slices all over it. Bake for 40 minutes in the preheated oven. Serve hot or cold.
How to store
Store in the fridge for up to 3 days. If you need space, portion the quiche and place in an airtight container, then store in the fridge.
Leftovers
The quiche is lovely served with a simple green salad with mustard and garlic dressing (1 tsp dijon mustard, 1 garlic clove, 3 tbsp extra virgin olive oil). Top tip: Cut the quiche into smaller slices for a delicious addition to any sharing board.
