A vegetarian friend was coming over for dinner on Saturday and I needed something I could make ahead as we would be busy all day with Beanie’s birthday party.
When I was deciding what to cook, I remembered the courgette, tomato and goat’s cheese quiche I used to make when I lived in France. I had not made it for years, but suddenly, I started craving it. It would be perfect, as homemade quiche tends to taste even better the next day.
It is a nice dish to make as children can help quite a lot, and Beanie (4 years) was keen to get involved.
On Friday afternoon, during the little ones’ nap, Beanie and I got all the ingredients together. You could make your own pastry, but we did not have time on that day.
We used a 19 cm fluted flan dish and three 9 cm ones, because the children love having their own mini quiches, but you could just use a 25 cm, deeper one for this recipe.
We lined our flan dishes with the pastry and Beanie made little holes on it with a fork. She was a tad over enthusiastic, but she enjoyed herself! We then put baking paper on top on the pastry and baking beans to blind bake the pastry.
Whist the pastry was in the oven, Beanie washed the courgettes and I sliced them.
I fried the courgettes and the garlic and added them to the base of the cooked pastry.
Beanie helped me beat the eggs.
I added salt, pepper and the crème fraîche.
We poured the mixture into the flan dish, added the tomatoes cut in half and the goat’s cheese, crumbled and baked our quiches for about forty minutes.
I like quiche warm with salad and a glass of chilled rosé wine, but you could also eat it cold.
Courgette, Tomato & Goat’s Cheese Quiche
- 375 g ready rolled shortcrust pastry
- 1 tablespoon olive oil
- 2 courgettes
- 1 garlic clove crushed
- 4 medium free range eggs beaten
- 300 ml crème fraîche
- Salt & pepper to taste
- 150 g soft goat's cheese
- Preheat your oven to gas mark 5 (190 degrees Celsius / 375 degrees Fahrenheit).
- Line your flan dish(es) with baking paper and pastry. Make little holes all over the pastry with a fork.
- Add baking paper and baking beans on top and place the flan dish(es) in the oven to blind bake the pastry for 20 minutes.
- In the meantime, wash the courgettes and slice them (about ½ cm), keeping the skin on.
- Place a large pan on a high heat. When warm, add the olive oil, then a minute later, the courgettes and the crushed garlic.
- Fry for about 6 minutes, stirring constantly, until all courgette slices are nicely coloured.
- Remove the baking beans and paper then bake the pastry for another 10 minutes. Take the flan dish(es) out of the oven and place them on a baking tray.
- Turn your oven down to gas mark 2 (150 degrees Celsius / 300 degrees Fahrenheit).
- Add the courgettes to the base of the flan dish.
- Beat the eggs, season to taste and incorporate the crème fraîche.
- Pour the mixture into the flan dish. Add the tomatoes cut in half and the goat's cheese, crumbled.
- Bake in the oven for 40 minutes. If the filling is still wobbly, give it another 5 minutes.
It is perfect served with a chilled rosé wine.
The flavours will be enhanced the next day.
It can be kept in the fridge for a couple of days.
Here is a visual summary of what to do: