Best Courgette Quiche Recipes

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COURGETTE & DOUBLE CHEESE QUICHE



Courgette & double cheese quiche image

Add a flavour punch to moist courgette in a quiche that has double helpings of cheese - in the filling and the pastry. Great for a summer picnic or entertaining dish.

Provided by Tom Kerridge

Categories     Buffet, Lunch

Time 1h25m

Number Of Ingredients 11

200g plain flour , plus extra for dusting
85g cold butter , diced
80g parmesan (or vegetarian alternative), finely grated
2 egg yolks
1 large courgette , thinly sliced
bunch spring onions , sliced
100g blue cheese , crumbled
2 tbsp onion marmalade
1 tsp fresh thyme leaves
150ml double cream
1 whole egg , plus 2 egg yolks

Steps:

  • For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
  • Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
  • While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
  • Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
  • Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
  • Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
  • Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.

Nutrition Facts : Calories 330 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

SPINACH AND COURGETTE QUICHE



Spinach and Courgette Quiche image

I love making this recipe. I was looking to use up what I had left in the fridge and now I make it all the time.

Provided by Ursula

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 4

Number Of Ingredients 9

1 pastry for an 8-inch pie crust
6 slices bacon, chopped
1 onion, chopped
1 (10 ounce) bag fresh spinach
1 courgette (zucchini), thinly sliced
1 ½ cups milk
2 eggs
salt and ground black pepper to taste
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
  • Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
  • Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
  • Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 32.2 g, Cholesterol 120 mg, Fat 26.5 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 8.3 g, Sodium 768.5 mg, Sugar 6.9 g

FRENCH COURGETTE (ZUCCHINI) QUICHE



French Courgette (Zucchini) Quiche image

This is another good way to use up all that summer-time abundance of zucchini. This quiche is served hot.

Provided by Pesto lover

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 pie shell
2 1/2 cups coarsely grated unpeeled zucchini, 4-6
salt
4 slices bacon
1/2 cup chopped onion
1 1/2 tablespoons butter
1 tablespoon flour
6 ounces gruyere cheese, grated
3 eggs
1 1/2 cups half-and-half (light cream)
1/8 teaspoon black pepper

Steps:

  • Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
  • Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
  • Preheat oven to 400°F
  • In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
  • Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
  • Spread half of the cheese and the bacon over the bottom of the pie shell.
  • Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
  • Place pie shell on a cookie sheet.
  • Carefully pour custard mixture into pie shell.
  • Sprinkle with the rest of the cheese and bacon.
  • Bake on center shelf for 15 minutes.
  • Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
  • Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.

COURGETTE QUICHE



Courgette quiche image

A vegetarian, summery dish, which is very simple to make. An easy way to use up courgettes.

Provided by helfos

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Grease a tart dish with butter, then lay out readymade shortcrust pastry
  • Heat oil in pan, add chopped courgette and onion. Fry for 5-10 minutes, until soft and golden
  • Add vegetables to pastry case
  • Preheat oven to gas mark 6
  • Beat the eggs and milk together in a jug, add to pastry case
  • Add tomatoes
  • Cook in oven for 30 mins, until pastry and top is golden

COURGETTE, GARDEN PEAS & RICOTTA QUICHE IN A CAULIFLOWER CRUST



Courgette, Garden Peas & Ricotta Quiche in a Cauliflower Crust image

Gluten free quiche. Lovely fresh summer flavours!

Provided by ks151974

Time 1h5m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180c/Gas 4. Grease a 9" loose bottom flan tin.
  • Chop up the cauliflower into florets and place in a food processor and blitz up. (you may have to do this in batches depending on the size of your food processor). Place the blitzed up cauliflower in a microwave proof bowl and cook for 5 minutes. Once the Cauliflower is cooked, tip out onto a clean tea towel and leave to cool (approximately 10-15 minutes). Once cooled wrap up the cooled cauliflower in the tea towel and squeeze out all the water. There will be lots and lots of water. Please make sure the cauliflower is cool before you do this, otherwise you will get burnt!
  • Tip the dried cauliflower in to a clean bowl, add the Parmesan, 1 egg, herbs, salt and pepper and mix with a wooden spoon until combined. Tip the mixture into the greased flan tin and press out the cauliflower dough to form the crust, make sure you make it even and press right up the edges. Place in the oven and cook for approximately 10 minutes until starting to turn golden and the base feels firm.
  • While the crust is cooking, thinly slice the courgettes (you might not need a whole one of each!) and shell the peas (I blanched them in boiling water for 2 minutes). Crack the 5 eggs into a jug, add the splash of milk, herbs, salt and pepper and whisk up.
  • Once the crust is cooked, remove from oven. Layer the courgette across the base and sprinkle the peas over. Place blobs of ricotta evenly around the base. Finally pour over the whisked up egg mix. Place in the oven and cook for approximately 20 minutes until firm.

PRAWN AND COURGETTE QUICHE WITH ROCKET



Prawn and Courgette Quiche With Rocket image

From Sainsbury's magazine. "Although I prefer homemade pastry, this is a quick option using a packet of ready - rolled pastry for when time is short. The prawns and courgettes make a delicious combination but if you want to make this even simpler, replace the prawns with smoked salmon trimmings. This can also be made in a 23cm (9in) round loose-bottomed tin, 4cm (1 1/2in) deep." You will also need a 19 x 27 cm (7 1/2 x 11in) loose-bottomed rectangular tin, 2.5cm (1in)deep, lightly oiled, a large baking sheet, some baking parchment and baking beans (or rice)

Provided by sugarrushkid

Categories     Savory Pies

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (375 g) package ready-rolled shortcrust pastry
2 medium courgettes
1 tablespoon vegetable oil
2 garlic cloves, peeled and finely chopped
12 large raw peeled king prawns
1 (50 g) package rocket, a few leaves reserved to garnish, the rest chopped
salt
cayenne pepper
2 large eggs
2 large egg yolks
1 (284 ml) carton double cream
salt
cayenne pepper

Steps:

  • Preheat your oven to 220C, fan 200C, gas 7. Unroll the pastry and use to line the tin, trimming the edges if necessary.
  • Rest in the fridge for 40 minutes before pricking the base with a fork, lining with baking parchment and baking beans (or rice) and baking on the baking sheet on the middle shelf of the oven for 18 mins or until golden around the edges.
  • While the pastry is cooking, whisk together the eggs and egg yolks with the double cream, season with 1 tsp of salt and 1/2 tsp of cayenne pepper.
  • Take the pastry case out of the oven, remove the parchment and baking beans (or rice) and brush with a little of the egg mixture. Bake for 5-7 mins or until golden all over. Remove from the oven.
  • Next, top and tail the courgettes and thinly slice each one at an angle. Heat a large frying pan with the vegetable oil and fry the courgettes over a medium-to-high heat for 3 mins, until they just begin to brown. Add the chopped garlic and fry for 30 seconds, enough to soften, rather than brown it. Season with a little salt and cayenne pepper then transfer to a plate lined with kitchen paper.
  • To prepare the prawns, slice all the way through them, from top to bottom with a very sharp knife, and remove any black veins. Set aside.
  • Spread the chopped rocket over the pastry base and arrange the courgette slices and prawns on top. Pour over half the egg mixture, ensuring it runs evenly underneath the prawns and courgettes.
  • Place the quiche on the middle shelf of the oven. Pour over the remaining egg mixture, turn the oven down to 180C, fan 170C, gas 4 and bake for 30 minutes
  • Turn off the heat and leave in the oven for a further 10 minutes Then remove the tart from the tin and slide off the base onto a cooling rack. Serve warm from the oven or cold, but not chilled, with the reserved rocket leaves on top.

Nutrition Facts : Calories 551.3, Fat 43, SaturatedFat 17.4, Cholesterol 227.8, Sodium 375.3, Carbohydrate 31.1, Fiber 3, Sugar 1.6, Protein 11.5

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