This recipe is a great way to use up courgettes (and eggs!). It’s simple, quick to make and tastes great. We use shop-bought filo pastry because it’s easy and it gives a nice crunch. But you could use your favourite shop-bought or homemade pastry crust – or make it crustless like a frittata.
The recipe is really flexible too so fill your quiche dish with whatever combination of eggs and veggies you have on hand. Here’s how we made our version in this video Making a Quick and Easy Courgette Quiche
You Will Need
- Filo pastry (approx. 6 sheets)
- 2-3 courgettes
- 1 small onion
- 12 eggs
- Mature cheddar cheese, grated
- Cream
- Whole grain mustard
- Salt, pepper and cider vinegar to taste
How to Make It
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Pre-heat an oven to 180C (350F). Grease an oven proof dish and add the pastry.
Finely chop an onion and grate 1-2 medium sized courgettes. Slice the remaining courgette and set aside.
Fry the onion in a pan with a drizzle of olive oil. Add a pinch of salt to bring out the moisture and speed up the cooking process. Add the grated courgette and cook until it reduces in volume by half and all the moisture is cooked out. Season to taste with salt, pepper and apple cider vinegar.
Meanwhile, use a grill pan (or another frying pan) to cook the sliced courgette until golden brown.
Whisk the eggs, cream and wholegrain mustard together.
To assemble, add the cooked grated courgette to the pastry case. Pour over the egg and cream mixture and top with grilled courgette and grated cheddar cheese.
Bake for 20-30 minutes until golden brown.
Enjoy warm or chill overnight in the fridge to enjoy the next day.
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