Zucchini Ricotta Quiche

    45 minutes

    Zucchini is browned in butter before baking with creme fraiche, ricotta and Cheddar in this delicious quiche, perfect for lunch or dinner.

    29 people made this

    Serves: 6 

    • 1 sheet shortcrust pastry
    • 1 tablespoon butter
    • 4 zucchini, chopped
    • 3 eggs
    • 2 tablespoons creme fraiche
    • 4 tablespoons ricotta cheese
    • 50g grated Cheddar cheese
    • salt and ground black pepper, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 degrees C. Line a 23cm tart tin with the shortcrust pastry.
    2. Melt the butter in a frying pan over medium high heat and cook the zucchini, stirring, until lightly browned, about 5 minutes. Add the zucchini into the pastry case.
    3. Whisk together the eggs and creme fraiche in a bowl. Stir in the ricotta cheese and the grated Cheddar cheese, season with salt and pepper then pour into the pastry case.
    4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 30 minutes.

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    Reviews in English (3)


    This was really nice, a nice vegetarian quiche (and a good way to use up your courgette glut!)  -  06 Nov 2013  (Review from Allrecipes UK & Ireland)


    This recipe is so easy to follow and tasts amazing. I used it for my GCSE catering exam and it was brilliant. To help add to this I also added slices of tomato on top to give it more colour.  -  09 Apr 2016  (Review from Allrecipes UK & Ireland)


    Very good and easy to make! I don't like courgette very much, but my husband likes vegetarian dishes. This dish is delicious, I can't stop eating it! I did change recipe a bit, added 2 coarsely grated carrots and some chopped parsley to courgettes half way thru, and instead on 3 eggs, I used 5.  -  24 Aug 2013  (Review from Allrecipes UK & Ireland)