Super Summer Quiche

Super Summer Quiche

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Recipe by Helen Jackson


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Full of goodness this quiche is perfect for dinner and serves 5-6 for only $14. Dinner Cracked!


  • 3 (450g) pre-rolled short crust pastry sheets, thawed

  • 1 tablespoon olive oil

  • 1 red onion, finely sliced

  • 1 clove garlic, finely chopped

  • 4 medium-size courgettes, grated

  • 1 large handful baby spinach leaves

  • 5 eggs

  • 300 ml cream

  • Salt and freshly ground black pepper

  • 100 g feta (or goats’ cheese), crumbled

  • 0.5 cup grated parmesan cheese

  • 1 teaspoon finely grated lemon zest

  • 1 teaspoon dried dill (optional)

  • 0.25 cup chopped parsley


  • Preheat the oven to 180°C. Grease a 24cm, quiche dish.
  • Line the dish with pastry, trimming the edges to fit.
  • Refrigerate for 15 minutes and then bake blind for 20 minutes. Remove from the oven and allow to cool for 15 minutes.
  • While the pastry is cooling heat a film of oil in a frying pan and gently cook the onion, garlic and courgette until tender. Add the spinach to the pan and cook just until wilted.
  • Press the vegetables to extract excess liquid and drain this from the pan. Spoon the vegetables evenly over the pastry base.
  • In a bowl, whisk together the eggs and cream, season with salt and pepper.
  • Pour the egg mixture over the vegetables, stirring a little to combine and then sprinkle with the feta and parmesan cheese along with the parsley and dill.
  • Bake for 30 minutes or until just set in the centre. Allow to sit for 15 minutes before topping with basil leaves and cherry tomatoes and then serving.

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