Cheesy Zucchini Quiche

Ingredients

• 190 g (1½ cups)plain flour
• ½ teaspoonsalt
• ½ teaspoondried oregano
• 1 teaspoondried basil
• ½ teaspoonground black pepper
• 113 g (½ cup), cold and cut into cubesunsalted butter
• 3 tablespoonsice water
• 3 tablespoonsunsalted butter
• 1, choppedonion
• 1 teaspoondried basil
• 1 teaspoondried oregano
• to tastesalt and pepper
• 450 g (3 cups), slicedcourgette
• 200 g (2 cups), gratedmozzarella
• 3eggs
• 120 ml (½ cup)milk

Instructions

1. 1

   Make the pastry

   In a food processor, combine the flour, salt, pepper, oregano and basil. Add the cubed butter and pulse until the mixture resembles peas. Keep pulsing as you add the cold water, until the dough starts to stick together.

2. 2

   Chill the dough

   Lightly flour the work surface and roll out the dough, then knead it just until it comes together; avoid overworking it. Shape it into a disc, wrap it in cling film and refrigerate for 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F).

4. 4

   Cook the filling

   Melt the butter in a medium frying pan and stir in the basil, oregano, salt and pepper. Add the onion and sauté for 3–4 minutes, until soft and translucent, then add the courgette and cook until softened. In a small bowl, whisk the milk and eggs together and set aside.

5. 5

   Shape the pastry

   On a floured surface, roll the pastry disc into a circle about 30 cm (12 inches) across. Wind it around the rolling pin, lift it over a 23 cm (9-inch) pie or quiche dish, then unroll it into the dish and flute the edges. To flute them, pinch small sections around the edge while pushing against each section with the index finger of your other hand to make a scalloped pattern.

6. 6

   Fill the pastry

   Sprinkle the mozzarella over the pastry, add the sautéed courgette, then carefully pour the egg mixture over the top.

7. 7

   Bake the quiche

   Bake on the lower oven rack for 30–40 minutes, until a knife inserted near the centre comes out clean and the crust is golden. To prevent the edges from browning too much, loosely cover them with foil for the last 15 minutes of baking. Leave the quiche to cool for 10 minutes before serving.

What is a courgette quiche?

Quiche is a savoury French tart made with pastry and a set filling, commonly built around eggs and dairy. This meat-free version adds courgette, mozzarella and herbs for a mild, cheesy centre.

The homemade crust gives the filling a sturdy base, while sautéing the courgette first helps it soften before the egg mixture sets around it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 12g protein, 23g carbs, 24g fat.

The pastry flour provides much of the carbohydrate, while butter and mozzarella contribute most of the fat. Eggs, milk and mozzarella supply protein, with courgette and onion adding vegetables to each portion. Serve a slice with salad or other vegetables to round out the plate.

The pastry choices

Cold butter: pulsing it into the flour until it resembles small peas helps create a crumbly pastry texture. Add the ice water while pulsing, just until the dough begins to hold together.

Gentle handling: knead only enough to bring the pastry together. Chilling the disc for 30 minutes gives it time to firm up before rolling.

Build flavour in the filling

Herbs and onion: basil, oregano and softened onion season the filling without overpowering the courgette. Cook the onion for 3–4 minutes, until translucent, before adding the sliced courgette.

Mozzarella: scattering the grated cheese over the pastry before adding the vegetables spreads it through the quiche. Pour the whisked egg and milk over the filling carefully.

Shaping the crust

Roll the pastry on a floured surface into a circle about 30 cm across, large enough to line a 23 cm dish. Winding it around the rolling pin makes it easier to transfer without stretching it.

Fluting the edge creates a scalloped rim. Pinch small sections around the perimeter while pressing against each with your opposite index finger.

Check for doneness

The quiche is ready when the crust is golden and a knife inserted near the centre comes out clean. The recipe allows 30–40 minutes on the lower oven rack.

If the pastry edges are browning too quickly, loosely cover them with foil for the final 15 minutes. Let the quiche stand for 10 minutes after baking so it is easier to serve.

Serving ideas

Serve a warm slice with a crisp green salad or steamed vegetables for a simple meal. The quiche also works at room temperature for a picnic or packed lunch.

Cut into eight portions as directed, and allow the short cooling time before slicing so the filling has a chance to settle.

Recipe notes & tips

• Keep the pastry butter cold and pulse only until it resembles peas.
• Add ice water gradually while pulsing, stopping once the dough starts to stick together.
• Knead the pastry only enough to bring it together so it does not become tough.
• Allow the onion to turn soft and translucent before adding the courgette.
• Cover the pastry edges loosely with foil during the final 15 minutes if they are browning too much.
• Rest the baked quiche for 10 minutes before cutting.

Variations

• Add cheddar: replace some of the mozzarella with grated cheddar for a sharper flavour.
• Use mixed herbs: swap the basil and oregano for a different dried herb blend.
• Add mushrooms: sauté sliced mushrooms with the onion until softened.
• Try a different cheese: use grated Gruyère in place of some or all of the mozzarella.
• Serve with salad: pair each slice with dressed leaves for a fresh contrast.

Common mistakes to avoid

• Overworking the pastry: knead only until it comes together to keep it tender.
• Warm pastry: chill the dough for 30 minutes before rolling so it firms up.
• Skipping the courgette sauté: soften it in the pan before assembling the quiche.
• Stretching the pastry: lift it into the dish with the rolling pin rather than pulling it into shape.
• Over-browning the edges: cover them loosely with foil for the last 15 minutes if needed.
• Cutting straight from the oven: leave the quiche to cool for 10 minutes before serving.

How to store

Refrigerate leftover quiche in a covered container and eat within 3 days. Reheat portions in the oven until hot throughout, or serve them at room temperature.

Frequently asked questions