Skip to main content

Cheesy Courgette Tomato Quiche

Experience the epitome of freshness with my Cheesy Courgette Tomato Quiche. A vibrant medley of thinly sliced courgettes and plump cherry tomatoes, nestled in a rich, creamy filling and encased in a golden, flaky crust. Every bite promises a burst of flavours, inviting you to savour the essence of summer in every mouthful.

Total Time
1 h 20 min
Simple & Professional Tasty Recipes

Ingredients for 6 Servings

  • For the Crust:
    200g all-purpose flour
    100g unsalted butter, cold and cubed
    1 egg
    2-3 tablespoons cold water
    Pinch of salt

    For the Filling:
    2 medium courgettes (zucchini), thinly sliced
    250g cherry tomatoes, halved
    200g grated Gruyère cheese
    4 eggs
    250ml whole milk
    Salt and black pepper, to taste
    Fresh basil leaves, chopped, for garnish

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    45 min – 50 min

Goes Great with

    1. Prepare the Crust:
      In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg and cold water, then bring the dough together into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
    2. Prebake the Crust:
      Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit your quiche pan. Press it into the pan, trimming any excess. Line the crust with parchment paper and fill with baking beans. Blind bake for 15 minutes. Remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
    3. Prepare the Filling:
      In a bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
    4. Assemble the Quiche:
      Sprinkle half of the grated Gruyère cheese over the prebaked crust. Arrange the thinly sliced courgettes and halved cherry tomatoes over the cheese. Pour the egg and milk mixture over the vegetables. Sprinkle the remaining Gruyère cheese on top.
    5. Bake the Quiche:
      Bake the quiche in the preheated oven for 35-40 minutes or until the filling is set and lightly golden on top.
    6. Rest and Serve:
      Let the quiche rest for 10-15 minutes before slicing. Garnish with freshly chopped basil leaves. Slice and serve warm or at room temperature.
    Pro Tips
    • Vegetable Thickness: Thinly slice the courgettes to ensure they cook through and become tender.
    • Cheese Choice: Feel free to experiment with other cheeses like Emmental or cheddar for different flavor profiles.
    • Baking Balance: Keep an eye on the quiche as it bakes; cover the top with foil if it’s browning too quickly.
    • Herb Infusion: Enhance the quiche’s flavor by adding a handful of fresh thyme leaves to the filling mixture.


Calories per Serving:
Approximately 380 kcal per serving. Embrace the vibrant essence of summer with my Cheesy Courgette Tomato Quiche, where every slice is a testament to the artistry of seasonal cooking.

Goes Great with