Courgette and Blue Cheese Quiche

5 from 1 vote

Courgette and Blue Cheese Quiche

This courgette and blue cheese quiche features a nutty wholemeal crust filled with creamy custard, fragrant thyme and tender sautéed courgettes. Tangy blue cheese adds richness and depth. Pair it with new potatoes and steamed greens for a comforting main or serve with a crisp salad for a lighter lunch.

Prep Time40

Cook Time40

Course: Brunch, Lunch, Main Course

Cuisine: British

Keyword: autumn, blue cheese, courgettes, eggs, pastry, summer, thyme

Servings: servings

Calories: 451kcal

Author: Choclette @ Tin and Thyme

Equipment

23 cm (9 inch) loose bottomed tart tin (affiliate link)

Ingredients

Pastry

200 g wholemeal flour (whole wheat) (I used spelt)
1 pinch fine sea or rock salt
115 g unsalted butter fridge cold and cut into cubes
2 tbsp natural yoghurt
1 tbsp water

Filling

½ tbsp extra virgin olive oil
1 onion halved and thinly sliced
300 g courgette (zucchini) 2 small or 1 medium sized - thinly sliced into rounds
4 sprig fresh thyme (about 1 tsp of leaves)
100 g blue cheese chopped into small pieces or crumbled

Custard

3 medium eggs
¼ tsp fine sea or rock salt
good grinding of black pepper
125 ml double cream (heavy cream)
75 ml milk

Metric - US Customary

Instructions

Pastry

In a large bowl, rub the flour, salt and butter together with your fingertips until the mixture resembles breadcrumbs.
200 g wholemeal flour (whole wheat), 1 pinch fine sea or rock salt, 115 g unsalted butter
Make a well in the centre and add the yoghurt and water. Using a round bladed knife, stir from the inside out until the mixture more or less comes together. If it needs a little more water, add it, but be careful not to make the pastry wet.
2 tbsp natural yoghurt, 1 tbsp water
Bring it all together with your hands and form it into a ball. Flatten it slightly, then place it back in the bowl and cover it with a plate or plastic so the pastry doesn't dry out. Leave in a cool place to rest for half an hour.

Filling

Fry the onion in the oil over a moderate heat for two to three minutes to soften. Then add the courgettes.
½ tbsp extra virgin olive oil, 300 g courgette (zucchini)
Fry for about five minutes, turning occasionally until the courgettes have softened and turned translucent, but not brown. Remove the pan from the heat and allow to cool.
1 onion

Custard

Using a fork, whisk the eggs together with the salt and pepper in a suitably sized jug or bowl. Add the cream and milk and whisk again until smooth.
3 medium eggs, ¼ tsp fine sea or rock salt, good grinding of black pepper, 125 ml double cream (heavy cream), 75 ml milk

Assembly

Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Roll the pastry out into a circle of about 4mm (a bit more than an ⅛ inch) in thickness. Using the rolling pin, lift it up and lay it over a lightly greased 23 cm (9″) loose bottom tart tin. Press the pastry into the tin with your fingers making sure it fits into all the grooves. Trim the edges with a knife.
If your kitchen is warm and pastry is overly soft, place the lined tin back in the fridge to firm up for ten minutes or so. To avoid leaks, place the tin onto a baking tray.
Lay the courgettes and onions in an even layer over the base, then sprinkle the thyme leaves over the top.
4 sprig fresh thyme
Gently pour the egg mix over everything.
Scatter the cheese evenly over the custard mix.
100 g blue cheese
Bake in the centre of the oven for 40-45 minutes or until the top is set, golden and nicely risen. It will deflate and become flat as it cools.
Allow to stand for five to ten minutes before serving. Eat warm or at room temperature.

Notes

Although it doesn't really need it, if you like a crisp pastry bottom, you'll need to bake the pastry shell for ten to fifteen minutes prior to adding the filling.

Particularly good served with new potatoes and a fresh green salad.

Will keep for three days if left covered in the fridge. But as it’s much nicer eaten at room temperature than cold, take it out an hour before eating.

Use any pastry trimmings to make cinnamon swirls.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition