Summer Courgette Quiche with Herbs and Cheese

Name: Summer Courgette Quiche with Herbs and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 roll of ready-made shortcrust pastry (round, approx. 230 g); 2 medium courgettes (approx. 400 g), thinly sliced; 3 eggs (medium); 150 ml double cream; 100 ml whole milk; 120 g grated Gruyère or mature cheese; 1 small onion, finely chopped; 2 garlic cloves, finely minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste; A handful of fresh basil leaves, for garnishing

Zomerse Courgette-Quiche met Kruiden en Kaas

A light, creamy quiche packed with fresh courgette, aromatic herbs and melted cheese — the perfect summer dish for lunch or dinner.

Prep20 min
Cook40 min
Total60 min
Servings4 servings

Ingredients

1 roll of ready-made shortcrust pastry (round, approx. 230 g)
2 medium courgettes (approx. 400 g), thinly sliced
3 eggs (medium)
150 ml double cream
100 ml whole milk
120 g grated Gruyère or mature cheese
1 small onion, finely chopped
2 garlic cloves, finely minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
A handful of fresh basil leaves, for garnishing

Preparation

Preheat the bakeVIA mini oven to 180 °C. Line a quiche tin (approx. 24 cm in diameter) with the shortcrust pastry and press it firmly against the edges. Prick the base several times with a fork, cover with baking paper, place baking weights or dried beans on top and blind-bake the pastry in the bakeVIA mini oven for 10 minutes so that the base becomes firm.
Meanwhile, heat the olive oil in a frying pan over medium heat and sauté the onion and garlic for 3 minutes until translucent. Add the courgette slices together with the thyme, oregano, salt and pepper, and cook everything for a further 5 minutes until the courgette is lightly golden and most of the moisture has evaporated.
In a bowl, whisk together the eggs with the double cream and milk. Add two thirds of the grated cheese, season with salt and pepper, and stir everything well until a smooth egg mixture is formed.
Remove the blind-baked quiche base from the bakeVIA mini oven and discard the baking paper and weights. Spread the courgette mixture evenly over the base, then pour the egg mixture over the top. Sprinkle the remaining cheese over the surface.
Slide the quiche back into the bakeVIA mini oven and bake at 180 °C for 30 minutes, or until the filling has set and the top is nicely golden brown. Allow the quiche to rest for 5 minutes outside the oven after baking, garnish with fresh basil leaves and cut into slices.