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Courgette quiche | Dinner Recipes | GoodTo

  • Serves: 6–8

Our courgette, garlic, and herb oaty crust quiche swaps a pastry crust for a light, oat-based case. The case is simple to make with just four ingredients

    How to


    Set the oven to 180°C/350°F/Gas Mark 4. Heat a baking tray (rather than a baking sheet, in case the filling leaks out).


    To make the case, tip the oatcake crumbs into a bowl and add the flour and salt, then stir in the butter. Press into the tin in an even layer so it's not too thick around the bottom edge. Chill in the fridge.


    Put the tin on the heated baking tray and cook in the centre of the oven for 15 minutes.


    For the filling, heat 1 tablespoon oil in a pan and fry about a third of the courgettes until lightly golden. Drain on kitchen paper. Cook the rest of the courgettes in batches.


    Beat the cream cheese to soften it and beat in the eggs, creme fraiche and seasoning.


    Layer courgettes over oatcakes and pour in cream chees mix. Put on the baking tray and bake for 35-45 minutes, or until set.


    Remove from the oven. Leave to cool in the tin. Chill overnight before removing from the tin. Serve chilled or at room temperature.


    280g packet oatcakes, finely crushed

    4 tbsp plain flour

    Pinch of salt

    150g butter, melted