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Courgette, Goats Cheese and Mint Quiche

Courgette, Goats Cheese and Mint Quiche

I have begun the new year afresh, with some beautiful, brightly-flavoured mini quiches. During the winter, I am always looking for different lunch ideas, away from soup and sandwiches. This recipe is fresh and wholesome, bringing a little bit of warmth to these cold winter months.

I have borrowed Camilla Stephen's parmesan shortcrust pastry recipe because I love the extra saltiness and rich flavour the hard cheese gives to the pastry. The pastry's not just a case to show off the wonderfully creamy filling, it has a merit of its own. I know I would be critiqued on Bake-Off for the rustic edges to my quichelets because I have not blind-baked them and then removed the crusts. But this is a quick, simple and reliable way of making quiches pastry cases, without a soggy bottom.



Makes 4 - Medium-sized ramekins


For the base (Recipe by Camilla Stephens - Higgidy):

  • 125g plain flour
  • 50g butter
  • 30 parmesan/grand padano (grated)
  • 1 medium egg
  • Flour, for dusting

For the filling:

  • 2 medium eggs (lightly beaten)
  • 125ml double cream
  • 1 medium courgette (approx. 200g, grated)
  • 150g soft goats cheese (diced into small pieces) 
  • 1 garlic clove (finely chopped and crushed)
  • 4 spring onions (finely sliced)
  • Handful of mint leaves (finely chopped)
  • Seasoning


  1. To make the base: Use your fingertips or a blender to combine the flour, butter and parmesan until the mixture has a breadcrumb consistency. Add the egg and 1 tsp of cold water (you may need a drop more). Pulse the mixture/use your hands to form a ball of dough. Flatten the dough slightly, wrap in cling film and chill in the fridge for 30 minutes.
  2. After chilling, roll the dough out on a lightly floured surface until you can just about see the surface through it. Line each of your ramekins and prick the bottom of each with a fork (being careful not to put holes all the way through the pastry case). Chill again for a further 30 minutes.
  3. Set the oven to 180 degrees celsius (fan).
  4. To make the filling: Stir together the cream and beaten eggs, before adding 125g of the goats cheese (setting the other 25g aside) and the rest of the ingredients. Season generously.
  5. Remove the ramekins from the freezer and fill each one equally using a ladle. (This will help to spread the lumpier parts of the filling amongst the ramekins). Add a few pieces of the remaining goats cheese to each quichelet. Bake in the oven for 30-35 minutes, until gold brown. 
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