James Martin Courgette Quiche

This James Martin courgette quiche is a classic savoury bake with a crisp pastry base and a soft, creamy filling. The courgettes turn tender and lightly sweet as they bake, balancing beautifully with cheese and eggs. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes around 1 hour and 20 minutes, including baking and resting time.

Ingredients

For the pastry

• 200g plain flour
• 100g cold unsalted butter, diced
• 1 large egg yolk
• 2 to 3 tbsp cold water
• Pinch of salt

For the filling

• 2 medium courgettes, thinly sliced
• 1 tbsp olive oil
• 4 large eggs
• 200ml double cream
• 100g mature cheddar cheese, grated
• 1 small onion, finely chopped
• Salt and freshly ground black pepper

How to Make James Martin Courgette Quiche

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and sets properly.
• Make the pastry: Put the flour and salt into a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the egg yolk and enough cold water to bring it together into a soft dough.
• Chill and line the tin: Shape the pastry into a disc, wrap, and chill for 20 minutes. Roll out on a lightly floured surface and line a 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.
• Blind bake: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for 5 minutes until lightly golden.
• Cook the courgettes: Heat the olive oil in a frying pan. Add the onion and cook gently for 5 minutes until soft. Add the courgette slices and cook for a further 3 to 4 minutes until just tender. Season lightly and set aside to cool.
• Mix the filling: Beat the eggs and double cream together in a bowl. Stir in the grated cheese and season with salt and black pepper.
• Assemble the quiche: Spread the courgette and onion mixture evenly over the pastry base. Pour over the egg and cream mixture, making sure the filling spreads right to the edges.
• Bake: Reduce the oven temperature to 180°C or 160°C fan. Bake for 30 to 35 minutes until the filling is just set and lightly golden on top.
• Cool and serve: Leave the quiche to rest in the tin for 10 minutes before removing. Serve warm or at room temperature.

Tips

How do I stop the pastry from going soggy?

Blind baking the pastry and making sure the courgettes are lightly cooked before adding them helps keep the base crisp.

Can I make this quiche ahead of time?

Yes, it can be baked a day in advance and kept in the fridge. Bring it to room temperature or reheat gently before serving.

What cheese works best in this recipe?

Mature cheddar gives a good balance of flavour, but Gruyère or a mix of hard cheeses also work well.

Serving Suggestions

• Serve with a green salad and a light vinaigrette
• Pair with new potatoes or a simple tomato salad
• Enjoy cold as part of a picnic spread

Storage

Room temperature

The quiche can be kept at room temperature for up to 4 hours, making it ideal for lunch or gatherings.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the fully baked and cooled quiche for up to 2 months. Defrost overnight in the fridge and reheat gently in the oven.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 24 g
• Protein: 14 g
• Fat: 26 g
• Saturated fat: 15 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Courgette Quiche

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin courgette quiche with crisp pastry and a creamy, cheesy filling. Perfect for lunch, picnics, or light dinners.

Ingredients

• 200g plain flour

• 100g unsalted butter, cold

• 1 egg yolk

• 2 medium courgettes, sliced

• 4 large eggs

• 200ml double cream

• 100g mature cheddar, grated

• 1 small onion, chopped

• Olive oil

• Salt

• Black pepper

• Cold water

Directions

• Preheat the oven and prepare the pastry base.
• Blind bake the pastry until lightly golden.
• Cook the courgettes and onion gently until tender.
• Mix eggs, cream, and cheese in a bowl.
• Assemble the quiche and bake until just set.
• Cool slightly before serving.

Notes

• Blind baking helps keep the base crisp.
• Let the quiche rest before slicing for clean cuts.
• Leftovers keep well in the fridge for up to 3 days.