James Martin Courgette Quiche

This courgette quiche is a classic, James Martin-style bake with a crisp shortcrust base and a rich, silky custard packed with softly cooked courgettes, onions, and plenty of cheese. The flavour is savoury and gently sweet from the vegetables, with a nutty parmesan finish and a lovely golden top. It is very achievable for beginners if you take a couple of simple steps to avoid a soggy bottom. Total time is about 1 hour 30 minutes, including a short rest, and it slices beautifully warm or cold.

Ingredients

For the shortcrust pastry

• 250g plain flour
• 125g unsalted butter, cold and cubed
• 1/2 tsp fine salt
• 1 large egg yolk
• 2 to 3 tbsp cold water (as needed)
• A little butter or 1 tsp olive oil, for greasing the tin

For the courgette filling

• 2 medium courgettes (about 450g), grated (or very finely sliced)
• 1 small onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 4 large eggs
• 250ml double cream
• 100ml whole milk
• 120g mature cheddar, grated
• 40g parmesan, finely grated (plus extra for the top)
• 1 tbsp chopped flat-leaf parsley (optional)
• Salt and freshly ground black pepper

Optional finishing touch

• A pinch of freshly grated nutmeg
• A few thin courgette ribbons for the top (peel them with a vegetable peeler)

How to Make Courgette Quiche

• Prepare the oven: Preheat the oven to 200°C or 180°C fan (390°F or 355°F fan). Place a shelf in the middle of the oven so the pastry cooks evenly and the top colours nicely.
• Make the pastry: Tip the flour and salt into a bowl. Rub in the cold butter with your fingertips until it resembles fine breadcrumbs. Stir in the egg yolk, then add cold water a tablespoon at a time until the dough just comes together.
• Chill the dough: Flatten the pastry into a disc, wrap, and chill for 20 minutes. This makes it easier to roll and helps prevent shrinkage in the oven.
• Line the tin: Lightly grease a 23cm loose-bottom tart tin. Roll the pastry on a lightly floured surface and line the tin, pressing it neatly into the corners. Trim the edges, then chill the lined tin for 10 minutes while the oven heats fully.
• Blind bake the pastry: Prick the base with a fork. Line with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then lift out the paper and beans and bake for 5 minutes more until the base looks dry and lightly coloured.
• Cook the courgettes: While the case bakes, heat the olive oil in a large frying pan. Add the sliced onion and cook for 5 minutes until soft. Add the courgettes, garlic, and thyme and cook for 8 to 12 minutes, stirring often, until the courgettes are tender and any moisture has evaporated. Season well and leave to cool for 5 minutes.
• Mix the custard: In a jug or bowl, whisk the eggs, double cream, and milk until smooth. Stir in the cheddar, parmesan, and parsley. If you like, add a small pinch of nutmeg.
• Combine the filling: Fold the cooled courgette mixture into the custard. This keeps the eggs from starting to cook too soon and helps the quiche bake evenly.
• Fill and bake: Reduce the oven to 190°C or 170°C fan (375°F or 340°F fan). Place the tart tin on a baking tray, pour in the filling, and level it gently. Add a few courgette ribbons on top if using, then finish with a light sprinkle of extra parmesan. Bake for 30 to 35 minutes until lightly golden and just set with a slight wobble in the centre.
• Cool and slice: Leave the quiche to cool in the tin for 15 minutes. Remove the ring, cool a little longer if you want cleaner slices, then serve warm or at room temperature.

Tips

How do I stop courgette quiche from going watery?

Cook the courgettes until the pan is mostly dry and you can see the steam has stopped. Courgettes hold a lot of water, and if it goes into the custard the quiche can end up loose and weepy.

How do I avoid a soggy bottom?

Blind bake the pastry until it looks dry, then give it a final 5 minutes without beans. If your oven runs cool, you can brush the hot base with a little beaten egg and bake for 1 minute to seal it.

Why did my quiche crack?

Cracks usually mean the oven was a little hot or it baked a touch too long. Bake until just set with a slight wobble in the centre, then let it finish setting as it cools.

Can I use ready-rolled pastry?

Yes. Use about 320g ready-rolled shortcrust, still blind bake it, and keep the filling exactly the same. It is a great shortcut for weekday cooking.

Serving Suggestions

• With a peppery rocket salad and a sharp lemon dressing
• Alongside buttered new potatoes and steamed green beans
• With roasted cherry tomatoes for a sweeter, more intense side
• Packed cold for picnics with chutney and crisp salad leaves

Storage

Room temperature

Once cooled, the quiche can sit out for up to 6 hours, making it ideal for serving over lunch. Keep it loosely covered in a cool spot.

Refrigerator

Store in an airtight container for up to 3 days. For the best texture, bring slices to room temperature before serving, or warm gently in a low oven.

Freezing

Freeze cooled slices wrapped well for up to 2 months. Defrost overnight in the fridge, then reheat at 160°C (140°C fan) for 10 to 15 minutes until hot throughout.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 24 g
• Protein: 14 g
• Fat: 31 g
• Saturated fat: 17 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs

James Martin Courgette Quiche

Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

20

minutes

A crisp shortcrust pastry case filled with buttery courgettes, onions, cheddar, parmesan, and a creamy egg custard. Perfect for lunch, picnics, or an easy summer supper.

Ingredients

• For the shortcrust pastry

• 250g plain flour

• 125g unsalted butter, cold and cubed

• 1/2 tsp fine salt

• 1 large egg yolk

• 2–3 tbsp cold water (as needed)

• 1 tsp olive oil or a little butter (for greasing the tin)

• For the courgette filling

• 2 medium courgettes (about 450g), grated or finely sliced

• 1 small onion, finely sliced

• 2 garlic cloves, finely chopped

• 1 tbsp olive oil

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 4 large eggs

• 250ml double cream

• 100ml whole milk

• 120g mature cheddar, grated

• 40g parmesan, finely grated (plus extra to finish)

• 1 tbsp chopped flat-leaf parsley (optional)

• Salt and freshly ground black pepper

Directions

• Grease a 23cm loose-bottom tart tin. Make the pastry by rubbing butter into flour and salt, then mix in the yolk and enough cold water to bring together. Chill 20 minutes.
• Roll the pastry and line the tin. Chill 10 minutes. Preheat the oven to 200°C (180°C fan).
• Blind bake: line with baking paper, fill with baking beans, bake 15 minutes. Remove beans and paper and bake 5 minutes more until the base looks dry.
• Cook the onion in olive oil for 5 minutes. Add courgettes, garlic, and thyme and cook 8–12 minutes until soft and any moisture has evaporated. Season.
• Whisk eggs, cream, and milk. Stir in cheddar, parmesan, and parsley (if using). Fold in the cooled courgette mixture.
• Reduce oven to 190°C (170°C fan). Pour filling into the warm pastry case. Sprinkle a little extra parmesan on top.
• Bake 30–35 minutes until lightly golden and just set with a slight wobble in the centre.
• Cool in the tin for 15 minutes, then remove the ring and cool further before slicing.

Notes

• Cooking the courgettes until dry is the key to a quiche that slices cleanly.
• If the crust is browning too quickly, loosely cover the top with foil for the last 10 minutes.
• Best texture comes from cooling for at least 15 minutes before cutting.