Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Courgette and Goats Cheese Quiche

Courgette and Goats Cheese Quiche

Its been wet and windy here in Cornwall over the weekend but despite the unseasonal weather my Mother in Law's allotment (just a few yards down the road from us...handily) is still producing lots of lovely veggies. This week courgettes have been in abundance.

I hadn't made a quiche in quite a while so I thought I would pair the courgettes with some soft goats cheese that had been sitting in my fridge for far too long, as well as some spring onions and rosemary (also from the allotment) and the usual eggs and cream in a shortcrust pastry case.

It turned out really tasty! If you have some cherry tomatoes feel free to add them (halved) on top of the quiche before baking.


Yield: 4Pin it

Courgette and Goats Cheese Quiche

A courgette and goats cheese quiche
prep time: 15 minscook time: 55 minstotal time: 70 mins


  • For the pastry case:
  • 225g Plain Flour
  • 100g Butter
  • 1/2 TSP Salt
  • 3-4 TBSP water
  • Filling:
  • 1 courgette, sliced
  • 3 spring onions, sliced
  • Sprig of Rosemary, needles only
  • 2 eggs
  • 100ml Double Cream
  • 100g Soft Goats Cheese
  • Pinch Nutmeg
  • Salt and Pepper


  • Step 1: Make the pastry by pulsing the flour, salt and butter in a food processor until breadcrumbs form. Add the water a TBSP at a time until the pastry comes together. Wrap in cling film and chill for 30 minutes.
  • Step 2: Preheat the oven to 190°c. Roll out the pastry on a floured surface and line a 20cm flan tin. Line the pastry with baking paper and fill with baking beans and bake for 15 minutes. Take out of the oven, remove the baking beans and paper and return to the oven for 5 more minutes.
  • Step 3: Turn down the oven to 170°c. Fry the courgettes, spring onions and rosemary in a little oil for 5 minutes until softened and then spoon into pastry case.
  • Step 4: Whisk the eggs, cream and nutmeg together in a bowl and season. Pour into the pastry case. 
  • Step 5: Crumble the goats cheese on top and bake for 30-35 minutes until golden.
  • Step 6: Serve with a green salad.


Beth Sachs
Share :


  1. Your quiche looks so satisfyingly good. Delicious!

  2. Courgette I grow,goats milk I make..recepy for quiche supplied by jam and clotted creme:) Heaven here we come:)
    Just to let you know
    On my blog I am running a giveaway to celebrate 100 followers.2 great cookbooks to be won.Easy to take part and you never know.All welcome;)

  3. Looks delish - that browned cheesy topping is making my mouth water!

  4. I love a homemade quiche. Being so much further north than you, my courgettes are only tiny. But once they start...

  5. Yum yum yum! Sounds like a lovely combination and looks so delicious! I really should make more quiches...

  6. Looks gorgeous. I love the fact that once you've made a quiche it can last for so many meals too.

  7. That is my kind of breakfast!


I love reading all your comments, so thank you for taking the time to leave one. Unfortunately, as I'm bombarded with spam, I've turned on comment moderation so I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish

Follow @jamandcream