Courgette ricotta quiche

    45 min

    When the summer harvest of fresh courgettes overwhelms, consider this delicious quiche for breakfast, lunch or any time.

    66 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 4 courgettes, chopped
    • 3 eggs
    • 2 teaspoons creme fraiche
    • 4 tablespoons ricotta cheese
    • 50g grated Cheddar cheese
    • salt and ground black pepper
    • 1 sheet shortcrust pastry

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 C / Gas 7. Line a 23cm tart tin with the shortcrust pastry.
    2. Heat the butter in a frying pan over medium high heat, and cook and stir the courgettes until lightly browned, about 5 minutes. Add the courgettes into the pastry case.
    3. Whisk together the eggs and creme fraiche in a bowl. Stir in the ricotta cheese and the grated Cheddar cheese, season with salt and pepper, and pour into the pastry case.
    4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 30 minutes.

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    Reviews in English (3)


    This was really nice, a nice vegetarian quiche (and a good way to use up your courgette glut!)  -  06 Nov 2013


    This recipe is so easy to follow and tasts amazing. I used it for my GCSE catering exam and it was brilliant. To help add to this I also added slices of tomato on top to give it more colour.  -  09 Apr 2016


    Very good and easy to make! I don't like courgette very much, but my husband likes vegetarian dishes. This dish is delicious, I can't stop eating it! I did change recipe a bit, added 2 coarsely grated carrots and some chopped parsley to courgettes half way thru, and instead on 3 eggs, I used 5.  -  24 Aug 2013