Enjoy a delicious and easy-to-make courgette quiche, perfect for a light meal or snack. This savoury dish, featuring feta, dill, and a touch of basil pesto, takes just 15 minutes to prepare and bakes to golden perfection in 30-40 minutes. Ideal for meal prepping, it stays fresh in the fridge for 3-4 days or can be frozen for later. Simple, tasty, and versatile!
Ingredients
- 2 courgettes
- ½ tsp coarse salt
- 3 tablespoons olive oil
- 2 shallots
- 2 cloves of garlic
- 100 g feta cheese
- 250 g sour cream
- 4 eggs
- ½ bunch of dill
- Salt & pepper
- 1 round shortcrust pastry (ready-made)
- 2 tsp basil pesto
Instructions
- Preheat the oven to 200°C top and bottom heat.
- Wash the courgettes, remove the ends, and cut into thin slices using a slicer or knife. Place the slices in a sieve, sprinkle with coarse sea salt, mix well and leave to rest for at least 10 minutes.
- Heat the olive oil in a saucepan. Peel and chop the shallots and garlic. Sauté in the pan until soft.
- In a bowl, crumble the feta with a fork. Add the sour cream and the eggs. Wash and dry the dill, remove the hard stems, and chop finely. Add to the bowl and mix well. Season to taste with salt and pepper.
- Place the shortcrust pastry in a springform pan lined with greaseproof paper and press down the sides. Spread the base with 2 teaspoons of the pesto.
- Drain the excess water from the courgettes, arrange them on the base and add the egg mixture.
- Bake the quiche in the oven for 30-40 minutes until golden brown.
Shelf life: The quiche will keep for 3-4 days in an airtight container in the fridge. The quiche can also be frozen in portions and then defrosted and reheated as required.
Preparation tip: The quiche can be put in the oven at the same time as the vegetable casserole and will bake in about the same time.
