Delia Courgette Quiche

There’s a quiet kind of magic in a good quiche: buttery pastry, creamy filling, tender veg, golden edges.
Delia Smith’s Courgette Quiche captures that magic perfectly — light but rich, easy but impressive. Fresh courgettes, juicy cherry tomatoes, feta, and a whisper of thyme tucked inside a flaky pastry base.

It’s the kind of dish you make once, then find yourself craving again for brunches, lazy lunches, or even a light summer supper.

Why You’ll Love It

• Crisp, buttery pastry without the faff of making it from scratch
• Creamy egg and feta filling that feels lush, not heavy
• Fresh courgettes and tomatoes give it proper colour and bite
• Perfect for making ahead — tastes even better slightly cooled
• Looks like you spent hours, but really didn’t

Ingredients You’ll Need

• 1 x 320g sheet of shortcrust pastry (store-bought is fine)
• 2 small courgettes (about 280g), sliced diagonally
• 150g cherry tomatoes, halved
• 2 spring onions, sliced diagonally
• 4 large free-range eggs
• 200ml double cream
• 110g feta cheese
• 2 tbsp toasted pine nuts
• 3–4 sprigs fresh thyme, leaves picked
• ¼ tsp sea salt
• ¼ tsp cracked black pepper

How to Make Delia Smith’s Courgette Quiche

Prep the pastry:
Roll out the pastry on a floured board. Line a 22cm round pie dish with it. Press gently — no need to be too precious.
Prick the base all over with a fork. Chill in the fridge for 10 minutes.

Blind bake the crust:
Lay parchment over the pastry. Fill with baking beans (or dried beans). Bake at 180°C (356°F) for 15 minutes.
Remove the paper and beans. Patch any holes if needed with spare pastry. Bake another 5 minutes. Let it cool slightly.

Sort the filling:
Beat the eggs and cream together in a bowl.
Mash most of the feta into the mix, saving a little to sprinkle on top.
Stir in the spring onions, salt, pepper, and thyme leaves.

Build the quiche:
Pour half the egg mixture into the cooled pastry shell. Scatter over some courgettes and tomatoes.
Pour the rest of the egg mixture carefully over. Arrange more courgettes and tomatoes on top. Crumble the reserved feta and sprinkle the pine nuts over everything.

Bake it:
Middle shelf, 30–35 minutes, until puffed up and golden. It should look set but still have a slight wobble.

Cool it a little:
Let it rest 10 minutes before slicing — stops it falling apart.

Common Mistakes and How to Dodge Them

• Shrinking pastry?
  Always chill it properly before blind baking.
• Soggy bottom?
  Blind bake until the crust is firm and lightly golden.
• Filling leaking under pastry?
  Patch any cracks before adding the filling.
• Overcooked filling?
  Keep an eye — pull it when it’s just set and puffed, not dry.

Storag

• Fridge:
  Wrap tightly or cover. Good for 3 days.
• Freezer:
  Wrap whole or in slices. Freeze up to 3 months. Thaw overnight before reheating.

What to Serve with Courgette Quiche

• Crisp green salad with a lemony vinaigrette
• Roasted asparagus or tenderstem broccoli
• New potatoes tossed in butter and herbs
• Chilled white wine — something light and zippy
• A dollop of tomato chutney or onion marmalade if you’re feeling fancy

Quickfire FAQs

Can I use milk instead of cream?
You can — it’ll be lighter, but won’t set quite as luxuriously.

Why blind bake the crust first?
Keeps the base crisp so you don’t end up with a soggy mess.

Why isn’t my quiche creamy?
Either not enough cream, or overbaking it until it’s dry. Gentle hands!

What makes the quiche soggy?
Veggies that weren’t dried properly — pat your courgette slices dry if needed.

Nutrition (Per Serving)

• Calories: 334 kcal
• Fat: 24.6g
• Saturated Fat: 3.8g
• Cholesterol: 149mg
• Sodium: 416mg
• Potassium: 332mg
• Carbs: 19.7g
• Fibre: 1.7g
• Sugar: 3.1g
• Protein: 9.9g

Try More Recipes:

• Delia Smith Raspberry Jam Recipe
• Delia Smith Carrot Cake
• Delia Smith Macaroni Cheese
• Delia Smith Gooseberry Jam Recipe