A light and summery French-inspired quiche where tender sautéed courgettes meet a creamy egg-and-cream custard, all nestled in a buttery puff pastry shell. It’s fresh, elegant, and perfect for brunch, lunch, or a picnic.

Courgette Quiche

Why You’ll Love This Recipe

I love how this recipe showcases seasonal courgettes in the best possible way. The filling comes together effortlessly, and the combination of egg, cream, and cheese gives it that classic quiche creaminess. I appreciate that it can be enjoyed warm or at room temperature, making it incredibly versatile—ideal for casual gatherings or a relaxed meal at home

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 small courgettes, finely sliced
2 garlic cloves, crushed or grated
5 eggs + 1 egg for egg wash
100 ml whole or semi-skimmed milk
200 ml double cream
1 Tbsp Dijon mustard (optional)
1 sheet puff pastry
30 g Parmesan, grated
2 tsp mixed dried herbs (thyme, oregano, rosemary)
Small handful of chopped chives
Olive oil, salt & pepper

directions

Preheat the oven to 180 °C fan (200 °C conventional / 400 °F).
Heat a splash of olive oil in a frying pan over medium-high. Add the sliced courgettes; cook until softened and lightly golden. Add garlic and cook for another minute. Season with salt and pepper, then remove from heat
In a mixing bowl, whisk together 5 eggs, milk, and double cream until combined. Season generously with salt and pepper. Stir in the herbs, grated Parmesan, and chives
Roll out the puff pastry into a tart pan or baking tray. Pour in the courgette mixture, spreading it evenly.
Brush the pastry edges with the extra beaten egg for a golden finish.
Bake for 30 minutes, or until the custard is set and the pastry is golden on the edges

Servings and timing

Serves: 6
Prep time: ~30 minutes
Cook time: ~30 minutes
Total time: ~1 hour

Variations

Gluten-free: Use a gluten-free pastry shell or go crustless.
Cheese swap: Try goat cheese, Gruyère, or ricotta in place of Parmesan for a different flavor.
Add-ins: Fold in cooked bacon, caramelized onions, or even chopped spinach for extra variety.
Mustard twist: The optional Dijon mustard adds a tangy depth—feel free to leave it out if preferred.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop slices into a low oven (about 160 °C) for around 10 minutes to restore crispness. It also tastes great served cold or at room temperature.

FAQs

Can I use raw courgettes instead of sautéed?

I wouldn’t recommend it—raw courgettes release excess water during baking, which can result in a soggy quiche.

Can I prepare it the day before?

Yes, I often make it ahead. Once cooled, I cover it and refrigerate overnight. Before serving, I let it come to room temperature or warm it gently in the oven.

Do I have to use puff pastry?

No. I sometimes use a shortcrust pastry for a sturdier, more traditional quiche base. Puff pastry adds lightness and flakiness, but both work well.

Can I make it gluten‑free?

Absolutely. I use a gluten-free pastry shell or skip the crust entirely for a crustless version.

Can I serve it cold?

Yes—it’s delicious warm, at room temperature, or even cold, which is why I love bringing it on picnics!

Conclusion

This Courgette Quiche has become one of my favorite dishes for its ease, elegance, and summery freshness. The creamy custard and tender courgettes are a perfect pair, whether I’m entertaining or enjoying a quiet meal. It’s flexible, flavorful, and always impresses—give it a go and let me know how you like to personalize yours!