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Courgette Quiche

Courgette Quiche

4 servings, 55 Minutes, Starter -


Courgette quiche

  • 1 (23cm) unbaked pastry case
  • 1 tablespoon olive oil
  • 500g courgette, thinly sliced
  • 250g grated comte cheese
  • 120ml single cream
  • 3 eggs, lightly beaten
  • 2 tbsps. Wholegrain mustard

Prep Time:
55 minutes
Starter, sharing
4 people


  1. Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Reduce heat to 180 C / Gas 4.
  2. In a frying pan, sauté courgette in olive oil until tender; drain. Place half the courgette in the pastry case. Sprinkle with Comté cheese.
  3. In a bowl, combine Comté cheese, cream, eggs, salt, basil, pepper and wholegrain mustard. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with pepper. Bake for 45 minutes or until a knife inserted in the centre comes out clean.

—Fine Cooking for Maille