Delia Smith Courgette Quiche Recipe

A crisp pastry case filled with golden courgettes is always welcome at the table, but when it’s Delia Smith’s Courgette Quiche, it’s the guest of honour. Use our simple oven method to ensure the exact level of creamy wobble for your lunch.

Delia Smith Courgette Quiche Recipe Ingredients

• The Pastry:
  • 175g (6 oz) plain flour
  • 75g (3 oz) butter, chilled and cubed (or lard/butter mix)
  • 40g (1 ½ oz) Parmesan cheese, finely grated
  • Salt and cayenne pepper
  • Cold water to mix
• The Filling:
  • 700g (1 lb 9 oz) courgettes (zucchini), washed and sliced into rounds
  • 2 large eggs
  • 2 egg yolks
  • 275ml (½ pint) double cream
  • 50g (2 oz) Parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp fresh basil, chopped
  • 1 clove garlic, crushed

How To Make Delia Smith Courgette Quiche Recipe

1. Sauté the courgettes: Heat the olive oil in a large frying pan. Add the sliced courgettes and garlic. Fry over medium heat for about 10–15 minutes, turning occasionally, until they are tinged golden brown and tender. Drain them on kitchen paper to remove excess oil and liquid.
2. Make the pastry: Sift flour, salt, and a pinch of cayenne into a bowl. Rub in the butter until it looks like crumbs. Stir in the 40g grated Parmesan. Add just enough cold water to bind it into a dough. Wrap and chill for 20 minutes.
3. Blind bake: Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry and line a 23cm (9 inch) fluted quiche tin. Prick the base. Line with foil and beans. Bake for 15 minutes. Remove foil and beans and bake for another 5 minutes to crisp the base.
4. Arrange the filling: Arrange the cooked courgette slices in circles inside the pastry case. Scatter the chopped basil over them.
5. Make the custard: Whisk together the eggs, egg yolks, double cream, and the 50g Parmesan cheese. Season with pepper (Parmesan is salty enough).
6. Bake: Pour the custard carefully over the courgettes. Bake in the oven for 30–35 minutes until the filling is set and golden brown on top.
7. Serve: Allow to cool for 10 minutes before slicing.

Recipe Tips!

• Dry the Courgettes: Courgettes hold a lot of water. After frying, letting them sit on kitchen paper is crucial. If they go into the tart wet, the custard will be watery and the pastry soggy.
• Parmesan Pastry: Adding Parmesan directly into the pastry dough gives it a savory, cheesy snap that complements the mild courgette perfectly. Don’t skip it!
• Double Cream: Delia uses double cream for a rich, luxurious set. You can use single cream, but the texture will be lighter and less firm.
• Blind Baking: Essential for a crisp bottom! Because the filling is wet custard, a raw pastry base would never cook through in time.

What To Serve With Delia Smith Courgette Quiche Recipe?

This Delia Smith Courgette Quiche Recipe is a light yet rich main! A simple Tomato Salad with basil and balsamic vinegar is the perfect acidic partner to cut through the cream. For a lunch spread, serve it with New Potatoes tossed in butter or a crisp Green Bean Salad! A chilled glass of Pinot Grigio matches the Italian vibes of the Parmesan and basil.

How To Store Delia Smith Courgette Quiche Recipe

• Refrigerate: Store the cooled quiche in the fridge for up to 2 days. The pastry will soften slightly.
• Reheat: It is delicious cold, but to reheat, place in a 180°C oven for 10-15 minutes to crisp up the pastry.
• Freeze: You can freeze the quiche whole or in slices. Wrap tightly in foil. Thaw in the fridge overnight before reheating.

Delia Smith Courgette Quiche Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 32g
• Carbohydrates: 22g
• Protein: 12g

Nutrition information is estimated per slice (serves 6).

FAQs

Try More Recipes:

• Delia Smith Quiche Lorraine Recipe
• Delia Smith Cheese and Onion Quiche Recipe
• Delia Smith Broccoli Quiche Recipe