This courgette feta quiche is the perfect way to use up a summer courgette and cherry tomato glut, and it’s just as at home as a dinner party starter as it is a lazy weekend lunch.
A Showstopper Courgette Feta Quiche
This courgette feta quiche is my favourite way to use up a glut of courgettes in high summer. Thin ribbons of courgette are rolled up and stood on their sides in a herby, olive oil pastry case, then topped with a simple feta and cream filling and a cherry tomatoes studded on top of the quiche. Inspired by my courgette bake, it takes a bit of effort but the result is stunning and it just as good for a dinner party starter as it is for a lazy weekend lunch with a green salad.
Courgettes are in season in the UK from June right through to October, and I always seem to have more than I know what to do with by August. This courgette feta quiche recipe is one of my favourite ways to use them, alongside my courgette feta tart with mint pesto. If you love a good quiche, you’ll also want to try my leek and feta quiches or my pea and spinach feta quiche.
Why You’ll Love This Feta and Courgette Quiche
- Seasonal and glut-friendly: a lovely way to use up too many courgettes or cherry tomatoes
- Feeds 6–8, so it’s ideal for a summer lunch, picnic or light dinner
- Make-ahead friendly: bake the pastry case, or the whole quiche, in advance
- Vegetarian, and naturally gluten-free if you swap in a gluten-free pastry
- A pretty centrepiece for entertaining, with very little hands-on effort
For more inspiration browse my selection of tart, pie and quiche recipes.
Ingredient Notes
- Courgettes: choose firm medium courgettes with no soft spots. Depending on the size of the courgettes you are using you might have to cut the ribbons in half so that the height of each roll matches the height of your tart/quiche tin.
- Herbes de Provence: I love this dried French herb blend but you can swap for an Italian blend if needed.
- Olive oil: use a good extra-virgin olive oil in the pastry, it flavours the case as well as binding it.
- Cherry tomatoes: choose sweet cherry tomatoes that are a similar size to one another, so the halves sit neatly on top of the courgette rolls.
- Double cream: gives the filling its rich, silky set. Single cream or soya cream will work too, for a lighter version.
- Feta: go for a good-quality block feta rather than pre-crumbled, and crumble it yourself for the best texture and flavour. You can swap for dairy-free feta if needed.
- Cheddar: adds flavour to the quiche filling alongside the feta so I use extra-mature. Any hard cheese you have to hand (Gruyère, Emmental etc..) works well including dairy-free.
How to Make This Courgette Feta Quiche
This courgette feta quiche does take a little more effort than your average quiche, with the ribbons to roll and the pastry to blind bake, but every step is straightforward and the result is well worth it. Follow the steps below and you’ll have a stunning centrepiece to impress your fanily and guests.
Step 1: Make the Pastry
Mix the flour, Herbes de Provence and salt in a bowl. Stir in the olive oil, then rub it into the flour with your fingers until the texture resembles coarse sand. Knead the dough, adding the cold water little by little (up to 60ml, or less) until it clumps together.
Step 2: Blind Bake the Pastry Case
Preheat the oven to 200°C (390°F). Roll the pastry out on a lightly floured surface to fit a 23cm tart tin or loose-bottomed quiche tin. Fill the pastry case with baking beans and bake for 15 minutes.
Step 3: Prepare the Courgette Ribbons
Using a vegetable peeler or mandoline, slice the 2–3 courgettes lengthways into thin ribbons.
Step 4: Make the Filling
Whisk together the cream and eggs, then stir in the finely grated cheddar (see recipe notes) and feta. Season with salt and pepper.
Step 5: Assemble the Quiche
Roll each courgette ribbon up into a loose spiral and stand upright over the pastry base, packed closely together. Depending on the size of your courgettes, you might need to cut the ribbons in half so the height of each roll matches the height of your tin.
Carefully, pour over the cream mixture.
Top some of the courgette rolls with a cherry tomato half, cut side up.
Step 6: Bake
Bake for 35–45 minutes at 200°C, until the filling is set and golden.
Step 7: Serve The Courgette Feta Quiche
Cool the quiche for 10 minutes before slicing. Serve warm or at room temperature.
Tips For The Best Courgette Feta Quiche
- If your courgettes are watery, lay the ribbons on kitchen paper and pat dry before rolling, this helps prevent a soggy quiche.
- Any hard cheese works in the filling: Gruyère, cheddar or a vegetarian Italian-style hard cheese are all good options.
- The pastry case can be blind-baked a day ahead and kept covered at room temperature.
- Bake, cool and store the finished quiche in the fridge for up to a day before serving cold or reheated.
What to Serve With Feta and Courgette Quiche
A dressed green salad, a soup and some new potatoes turn this into a full meal. It also works beautifully as part of a summer spread with hummus, a tomato salad and some crusty bread, or as a starter cut into slim wedges.
Storage
Store leftover quiche in an airtight container in the fridge for up to 3 days. Reheat gently in the oven covered with foil at 160°C (320°F) for 10–15 minutes, a couple of minutes in the microwave or serve cold.
Frequently Asked Questions
Yes. You can blind-bake the pastry case up to a day ahead, or bake the whole quiche in advance (up to a day) and gently reheat it before serving or eat cold.
You can, though the cream and egg filling softens slightly and will become watery on defrosting, so it’s best served fresh or kept in the fridge for a few days if you can.
The herby olive oil pastry here is a simple pâte brisée, but a ready-made shortcrust or puff pastry case will work if you’re short on time.
Yes, half a large courgette (around 80g) counts as one portion towards your 5-a-day.
Goat’s cheese is the closest swap for a similar tang, though a milder ricotta also works well if you prefer a softer flavour. You can also swap for dairy-free feta.
I hope you enjoy this courgette feta quiche recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Courgette Feta Quiche
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE PASTRY:
- 200 g plain flour
- 3 tsp dried Herbes de Provence
- 1 tsp fine salt
- 60 ml olive oil
- 60 ml cold water (or less)
FOR THE FILLING:
- 2 to 3 medium courgettes
- 12 cherry tomatoes halved
- 200 ml double cream
- 3 eggs
- 75 g extra-mature cheddar finely grated (see recipe note)
- 75 g feta finely crumbled
- salt and pepper to taste
Instructions
- Mix the flour, Herbes de Provence and salt in a bowl.200 g plain flour, 3 tsp dried Herbes de Provence, 1 tsp fine salt
- Stir in the olive oil. Using your fingers rub the oil into the flour until the texture resembles coarse sand.60 ml olive oil
- Knead the dough, adding the cold water little by little until the dough clumps together.60 ml cold water (or less)
- Preheat the oven to 200°C (390°F).
- Roll the pastry out on a lightly floured surface to fit a 23cm tart tin or loose-bottomed quiche tin.
- Fill the pastry case with beans (ceramic or not).
- Bake for 15 minutes.
- In the meantime, slice the courgettes lengthways into thin ribbons using a vegetable peeler or mandoline.2 to 3 medium courgettes
- When the pastry is cooked, roll each courgette ribbon into a loose spiral and stand upright over the base of the pastry case, packed closely together. Depending on the size of the courgettes you are using you might have to cut the ribbons in half so that the height of each roll matches the height of your tart/quiche tin.
- Whisk the cream and eggs together, then stir in the finely grated cheese and finely crumbled feta. Season with salt and pepper.200 ml double cream, 3 eggs, 75 g extra-mature cheddar, 75 g feta, salt and pepper
- Pour the cream mixture carefully over the courgette rolls.
- Top some of the courgette rolls with a cherry tomato half, cut-side up.12 cherry tomatoes
- Bake for 35–45 minutes at 200°C (390°F), until set and golden.
- Cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Grate the cheese on the thin side of a box grater (rather than the coarse side)
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/courgette-feta-quiche/
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