Viral courgette and ham quiche
You’ve seen the viral quiche all over your feed… now it’s time to get crackin’ with our eggs-tra tasty version
Golden pastry, layers of courgette and ham, fluffy FREE eggs and a final crumble of creamy feta melted over the top – this quiche looks seriously impressive but is surprisingly simple to whip up.
Perfect for busy weeknights, laid-back lunches or sunshine picnic spreads, it’s one of those recipes that feels a little bit fancy without any fuss.
Serve with a crisp fresh salad and watch it disappear slice by slice.
Prep: 10 mins | Cook: 35 mins
Serves 4-6 people
Ingredients
- 320g pack of pre-made short-crust pastry
- 2 large courgettes
- 200g ham
- 4 large FREE eggs
- 85ml milk
- Sea salt and cracked black pepper
- 1 tbsp dried mixed herbs
- To serve
- 40g feta
- 5g fresh flat leaf parsley, roughly chopped
- You will need
- 18cm loose-bottomed tart tin
- Mandolin (although this can be done just with a sharp knife and good cutting skills)
Method
- Preheat the oven to 190ºC/170ºC fan. Roll out the pastry and carefully line the tart tin. Prick the base all over with a fork and pop it into the oven while you prepare the filling.
- Using a mandolin or sharp knife, slice the courgettes into long thin strips. If they’re particularly wide, cut each strip in half lengthways. Slice the ham into strips roughly 3cm wide and set aside.
- Crack the FREE eggs into a jug, pour in the milk and season with salt, pepper and dried herbs. Whisk everything together until smooth and combined.
- Remove the pastry case from the oven and start layering your filling from the outside in. Arrange the courgette strips upright around the edge to create a ring, then add a ring of ham. Keep alternating layers until you reach the middle for that beautiful spiral effect.
- Slowly pour the egg mixture into the tart, making sure it seeps down between all the layers.
- Bake for 35–40 minutes until the filling is set, golden on top and the pastry is crisp and beautifully baked.
- As soon as the quiche comes out of the oven, crumble over the feta and let it soften gently in the heat of the tart.
- Finish with plenty of fresh parsley before slicing and serving with a crisp salad on the side.
