French Courgette Zucchini Quiche
Delight in the rustic elegance of a classic French Courgette Zucchini Quiche, a savory masterpiece perfect for brunch, lunch, or a light dinner. Featuring a buttery, golden shortcrust pastry as its base, this quiche is packed with tender, sautéed courgette (zucchini), aromatic garlic and onion, and a creamy custard mixture infused with heavy cream, milk, and freshly grated nutmeg. Grated Gruyère cheese melts into the filling for a rich, nutty flavor, while fresh dill adds a vibrant herbal note. Blind-baked to ensure a crisp crust and baked to golden perfection, this quiche is as visually stunning as it is delicious. Whether served warm or at room temperature, it makes an irresistible centerpiece for any gathering.
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Recipe Information
Ingredients
- 1 sheet shortcrust pastry
- 2 medium-sized courgette (zucchini)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 ml heavy cream
- 100 ml milk
- 4 large eggs
- 100 grams grated Gruyère cheese
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch nutmeg, freshly grated
Instructions
Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry and line a 9-inch tart tin. Trim the edges and prick the base with a fork. Place the tin into the refrigerator to chill for 10 minutes.
Blind-bake the pastry: Line the pastry with a sheet of baking paper and fill it with baking beans or uncooked rice. Bake in the preheated oven for 10 minutes. Remove the paper and weights, then bake for another 5 minutes until lightly golden. Take out and let it cool slightly.
While the pastry cools, prepare the filling. Slice the courgettes into thin rounds.
Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add the garlic and courgette slices, and cook for 5–7 minutes, stirring occasionally, until the courgettes are softened. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, milk, grated Gruyère cheese, fresh dill, salt, black pepper, and nutmeg.
Spread the cooked courgette and onion mixture evenly over the pre-baked pastry. Pour the egg and cream mixture over the vegetables, ensuring it spreads evenly.
Place the quiche in the oven and bake for 30–35 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1282 mg | 99% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
