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Courgette quiche recipe

Courgette quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Courgette quiche

Courgette is the centrepiece in this cheesy quiche.


London, England, UK

51 people made this

IngredientsServes: 6

  • 1 (23cm) unbaked pastry case
  • 1 tablespoon olive oil
  • 500g courgette, thinly sliced
  • 175g grated mozzarella cheese
  • 250g ricotta cheese
  • 120ml single cream
  • 3 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil
  • freshly ground black pepper to taste
  • paprika

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Reduce heat to 180 C / Gas 4.
  2. In a frying pan, saute courgette in olive oil until tender; drain. Place half the courgette in the pastry case. Sprinkle with mozzarella cheese.
  3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the centre comes out clean.

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (7)

Didn't have ricotta so used feta cheese instead and added some leeks. It came out very tasty! Would recommend-19 Sep 2011

Altered ingredient amounts.Delicious Quiche ! It smells Summertime !-19 Aug 2010

my fussy picky 13 yo loved it!-21 Jan 2010


Courgette, garlic and herb oaty crust quiche recipe

Jessica Dady April 12, 2021 9:50 pm

Nutrition per portion

Our courgette, garlic, and herb oaty crust quiche swaps classic pastry crust for a light, oat-based case. The case is simple to make with just four ingredients oatcakes, plain flour, salt, and butter.

Packed with a rich, creamy garlic filling made with creme fraiche and cream cheese with garlic. The intense garlic flavour pairs perfectly with the golden oat crust and sweet, roasted courgette topping. Prepare this quiche in just 15 minutes.


This post contains affiliate links. Find out what this means.

This recipe does not require any special ingredients, however we have recommended some equipment below.

This post contains affiliate links: what this means

The Kenwood Spiralizer is available from most reputable retailers as well as the Kenwood Website.

A silicone mould helps to prevent the quiche from sticking. If you don’t have one, you can buy one from Amazon.


The Filling

Ingredients:

  • 1 medium or 2 small courgettes sliced into thin rings
  • 1 onion finely diced
  • 100 ml of olive oil
  • 3 oz of Cheddar, grated
  • 2 oz Parmesan, grated
  • 200 ml of milk
  • 4 fresh eggs, beaten
  • pinch of grated nutmeg
  • salt and pepper to season
  • Brush the courgettes with olive oil and griddle on both sides to get golden criss cross shapes.
  • Heat the remaining oil in a pan and fry the onions till translucent.
  • Scatter the fried onion over the base of the pastry case.
  • Arrange the courgettes in a circle into the middle of the pastry.
  • Mix the eggs, milk, Cheddar, nutmeg, salt and pepper in a bowl.
  • Pour the mix over the courgettes.
  • Sprinkle with the Parmesan.
  • Bake for 35 to 45 minutes till golden and set.

The courgettes and onions can be prepared while the pastry chills.


Courgette and carrot quiche recipe: quick and easy!

I don’t know about you but here in the office we are always exchanging ideas of new recipes to answer THE question: What to make for dinner ?!
How about this deliciously looking courgette and carrot quiche recipe? with the added bonus that it is a lovely way to get the kiddos to eat some of their 5 a day.

A delicious and quick to do recipe that you’ll want to do over and over.

Courgette and carotte quiche recipe: the ingredients you will need:

  • Shortcrust pastry
  • 2 courgettes
  • 3 carrots
  • 4 eggs
  • 1 clove of garlic
  • 25cl double cream
  • 300ml milk or 300 ml single cream
  • 150g grated cheese
  • pinch of salt and pepper

Recipe :

First, preheat your oven (180°C – gaz mark 4)

Then, line a deep-ish tart case with greaseproof paper
Before, lining the tin with the pastry, working it in the corners and all the way up the sides.
Remove the extra pastry so there is a clean edge

Thinly slice the carrots and courgettes, then line them on their long side alternating one carrot slice, one courgette slice.
Work your way round the dish to the center, starting from the outside. So it looks like a flower

Once the vegetables are in place, beat the eggs together and add the double cream, the milk, the crushed garlic, salt, pepper ending with the grated cheese.

Once the mix is done, pour over the carrots and courgettes

Finally, cook in the oven (at 180° C) for 50 minutes

Serve the courgette and carrot quiche warm with a mixed salad for example. Bon appetit!


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.

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.

PER SERVING

330 kcals • fat 24g • saturates 14g • carbs 18g • sugars 2g • fibre 1g • protein 10g • salt 0.5g


Courgette, broad bean and pea quiches recipe

Little pastry cases can be baked blind without a paper lining and beans to weigh them, as long as you prick them well with a fork.

Ingredients

  • 200 g plain flour, plus extra for dusting
  • 100 g unsalted butter, cut into pieces, plus extra for greasing
  • 1 egg yolk
  • 40 g Parmesan cheese, grated
  • 1 pinch salt and freshly ground black pepper
  • 1 cup milk, if needed
  • 7.1 oz plain flour, plus extra for dusting
  • 3.5 oz unsalted butter, cut into pieces, plus extra for greasing
  • 1 egg yolk
  • 1.4 oz Parmesan cheese, grated
  • 1 pinch salt and freshly ground black pepper
  • 1 cup milk, if needed
  • 7.1 oz plain flour, plus extra for dusting
  • 3.5 oz unsalted butter, cut into pieces, plus extra for greasing
  • 1 egg yolk
  • 1.4 oz Parmesan cheese, grated
  • 1 pinch salt and freshly ground black pepper
  • 1 cup milk, if needed
  • 675 g fresh young broad beans, shelled, or 225g frozen broad beans
  • 400 g fresh peas, shelled, or 125g frozen peas
  • 200 g courgettes, cut into 1cm cubes
  • 6 egg yolks
  • 150 ml double cream
  • 1 tbsp chopped mint
  • 1 pinch grated nutmeg
  • 23.8 oz fresh young broad beans, shelled, or 225g frozen broad beans
  • 14.1 oz fresh peas, shelled, or 125g frozen peas
  • 7.1 oz courgettes, cut into 1cm cubes
  • 6 egg yolks
  • 5.3 fl oz double cream
  • 1 tbsp chopped mint
  • 1 pinch grated nutmeg
  • 23.8 oz fresh young broad beans, shelled, or 225g frozen broad beans
  • 14.1 oz fresh peas, shelled, or 125g frozen peas
  • 7.1 oz courgettes, cut into 1cm cubes
  • 6 egg yolks
  • 0.6 cup double cream
  • 1 tbsp chopped mint
  • 1 pinch grated nutmeg

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 180°C (350°F/Gas 4). Put the flour into a food processor and with the motor running, drop the pieces of butter, one by one, through the feed tube. As soon as all the butter has been mixed into the flour, add the egg yolk, Parmesan, and some salt and pepper. Blitz briefly to mix. If necessary, add a bit of milk to bring the ingredients together to make a pastry dough. Wrap in cling film and chill in the refrigerator for at least 30 minutes or until needed.
  2. Bring a saucepan of water to the boil. Add the fresh broad beans and blanch for 3 minutes. Drain and rinse under cold, running water, then pop the beans out of their skins. Fill the saucepan with water again, bring to the boil, and blanch the fresh peas for 2-3 minutes drain. (If using frozen broad beans and peas, cook them according to the packet instructions.) Set aside.
  3. Grease six mini tart tins, 10cm (4in) in diameter and 4cm (2in) deep, with butter, then dust with flour. Roll out the pastry on a lightly floured surface, cut out rounds, and use to line the tins, pressing well into the corners and the flutes. Trim the pastry level with the top of the tin. Chill in the refrigerator for 10 minutes.
  4. Pick the pastry cases all over with a fork, then set them on a baking tray. Bake "blind" for 8 minutes or until the pastry is set and starting to brown. Allow to cool, then fill with the broad beans, peas, and courgettes.
  5. Mix together the egg yolks and cream. Add the chopped mint, nutmeg, and some salt and pepper. Pour the mixture into the pastry cases, filling right up to the top. Bake for about 25 minutes or until the filling is just set. Leave to stand for 5 minutes before serving.

Recipe taken from MasterChef Cookery Course, published by DK, £26, dk.com, also available as an eBook to download from the iBookstore and Amazon Kindle Store.

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Comments

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Comments

Thelma Alberts from Germany and Philippines on June 24, 2012:

Yummy! I love vegetable quiche although I have not made it myself. They´re delicious. Thanks for sharing.

Kristin Trapp from Illinois on December 06, 2011:

Thanks for the reply Imogen. I definitely learned something new today! I have never heard zucchini referred to as courgettes.

Imogen French (author) from Southwest England on December 06, 2011:

thanks for all your kind comments, it is a favourite in my house, made with lovely eggs from our own chickens!

ktrapp - courgettes are also known as zucchini

SanneL - yes, eggplants (or aubergines as we call them here!) would also be nice with the mediterranean type vegetables

hope you all enjoy making it

SanneL from Sweden on December 05, 2011:

This recipe sounds really wonderful. I have to bookmark to make it myself. This will be a great vegetarian dish for the holidays.

I believe egg-plant will also be a nice vegetable to add into the ingredients. It goes so well with the courgette and the peppers.

Thanks for sharing this great recipe.

allhubboy from Singapore on December 05, 2011:

Great for my vegetarian cousins. :]

Kristin Trapp from Illinois on December 05, 2011:

This looks so delicious! I love all-vegetable meals. But, what is a courgette? I am unfamiliar with that food?

Claudia Tello from Mexico on December 05, 2011:

Thanks for your prompt answer I have never seen the products you mention where I live. I will look for them and if I am out of luck I’ll use butter, but I’ll certainly make your quiche.

Imogen French (author) from Southwest England on December 05, 2011:

Hi Claudia, thanks for your comments.

Here in the UK we can get white vegetable fat as an alternative to lard - commercial products available are white "Flora" and "Trex". I don&apost like using margarine either, and you can use all butter if you prefer, but I find the white fat gives the pastry a better texture.

Claudia Tello from Mexico on December 05, 2011:

This vegetarian quiche looks delicious. I love the way you use big chucks of vegetables instead of chopping them. It looks much better and appetizing that way. I am bookmarking the hub for later use. I have a question though, by white vegetable fat do you mean margarine or something else I don’t know of? I ask because I have a no margarine policy (no trans fats whenever possible).


Stoneground Oatmeal Medium (Grade 70)

Method

Use a 26cm diameter loose-bottomed quiche tin. Line the base with greaseproof paper and grease the sides.

In a food processor blitz all the ingredients for the base until you have a fine crumb that binds together. Tip half of the mix into a quiche tin and using your hands start to firm the mix into the tin. Tip the remaining half of the base mix in and continue to mold the mix up the sides of the tin. It should be about a ½ centimetre in thickness.

Tear off a strip of baking paper that is slightly wider than the quiche dish, screw it up, unravel it and place onto the pastry, tip in blind baking balls or dry rice and then place in the middle of the oven and cook for 10 minutes.

Once baked, remove to a cooling rack and take out the baking balls.

Meanwhile, make the filling.

Add the eggs, coconut cream, seasoning, nutritional yeast and lemon juice to a food processor and blend until smooth. Set to one-side.

In a large frying pan, pan-fry the courgette, peppers and asparagus for a couple of minutes on each side. Then place onto a plate.

Pour ¾ of the quiche mixture into the case and add the vegetables, then carefully add the remaining mix to just below the pastry line.

Place the quiche in the oven on the middle shelf to cook for 25-30 minutes until lightly browned on the top and the filling is set.


What’s best? Sliced Zucchini or Grated Zucchini for Quiche?

You’ll see zucchini quiche recipes made with sliced zucchini and grated zucchini. After testing this recipe both ways, I found that grated zucchini works much better in this crustless zucchini quiche. Why?

  • Grated zucchini is easy to squeeze dry
  • Grated zucchini is easy to layer
  • Zucchini rounds release a lot of water in the quiche, even when salted and patted dry
  • Zucchini rounds need to be sauteed before adding to the quiche or they don’t cook completely
  • Zucchini rounds sink to the bottom of the quiche

The Perfect Quiche Ingredient Ratio

The perfect egg-cream-cheese ratio for a quiche is ¼ cup of cream and 1 ounce of cheese for each egg. Because zucchini contains so much water, it was important to change the ratio for this zucchini quiche custard. Adding an extra egg and a little more cheese while decreasing the amount of heavy cream did the trick!

The Perfect Low Carb Crustless Zucchini Quiche

As far as low carb keto quiches go, this is an easy one. But for the best results you must grate the zucchini and remove as much water as you can. Don’t worry, it’s a piece of cake:

Grate one pound of zucchini and put it into a colander in the sink. Mix salt into the zucchini and let it sit for several minutes (the salt draws water out of the zucchini). Rinse the zucchini well to remove the excess salt. Then, using clean hands, squeeze out as much liquid as you can from the zucchini.

Then, go on to make the quiche but don’t forget to layer the ingredients!

Layer Your Quiche Ingredients

Want the best quiche? Do me a favor… Layer. The. Ingredients. Layering the ingredients prevents heavier ingredients from sinking to the bottom and ensures even distribution.

Sprinkle a quarter of the cheese into a quiche dish or a pie plate. Layer roughly one third of the ingredients into the pie plate followed by another layer of cheese. Repeat twice more. Pour the frothy egg mixture over the layers and bake.

To refrigerate, allow your zucchini quiche to cool completely and cover with cling film. Reheat a slice of quiche in the microwave or in the oven. Serve with a green salad or this refreshing sweet bell pepper salad.

Refrigerate up to 1 week or freeze for up to 3 months.

Customize your quiche!

I love this zucchini quiche as written, but I did experiment with other seasoning combinations. In one variation I added two teaspoons of my homemade ranch seasoning. While the quiche was delicious and VERY FLAVORFUL, I felt like the zucchini’s delicate flavor was lost. However, if you aren’t a huge fan of zucchini, this may be a great option for you!

Here are some ideas for customization:

  • add 2 teaspoons of ranch seasoning or lemon pepper
  • try adding basil or parsley
  • use green onions instead of chives
  • add crumbled bacon or chopped ham for more protein
  • try topping the zucchini quiche with crumbled feta cheese or dollops of ricotta cheese
  • add a flaky low carb pie crust

Other Great Low Carb Keto Vegetarian Quiche Recipes

Low carb vegetarian recipes are sometimes hard to find. Quiche is great because it benefits from the protein contributed from the eggs and cheese. Plus, it looks so nice on a plate. Here are three more great low carb vegetarian recipes.



Comments:

  1. Charleson

    In my opinion, mistakes are made. I am able to prove it.

  2. Moogubar

    You joke?

  3. Asif

    I thank for the information.



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