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Courgette, Tomato & Goat’s Cheese Quiche

A delicious vegetarian dish that can be enjoyed warm or cold, with salad.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes


  • 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


  1. Preheat your oven to gas mark 5 (190 degrees Celsius / 375 degrees Fahrenheit).
  2. Line your flan dish(es) with baking paper and pastry. Make little holes all over the pastry with a fork.
  3. 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.
  4. In the meantime, wash the courgettes and slice them (about ½ cm), keeping the skin on.
  5. Place a large pan on a high heat. When warm, add the olive oil, then a minute later, the courgettes and the crushed garlic.
  6. Fry for about 6 minutes, stirring constantly, until all courgette slices are nicely coloured.
  7. 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.
  8. Turn your oven down to gas mark 2 (150 degrees Celsius / 300 degrees Fahrenheit).
  9. Add the courgettes to the base of the flan dish.
  10. Beat the eggs, season to taste and incorporate the crème fraîche.
  11. Pour the mixture into the flan dish. Add the tomatoes cut in half and the goat's cheese, crumbled.
  12. Bake in the oven for 40 minutes. If the filling is still wobbly, give it another 5 minutes.

Recipe Notes

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.