Courgettes form a mild base for a quiche that is transformed with tangy feta and an equally punchy ­olive tapenade – perfect picnic ­fodder.

Prep time: 20 minutes, plus 1 hour chilling time and 30 minutes resting time | Cooking time: 1 hour 20 minutes


Four to six


For the pastry:

  • 170g plain flour, plus extra for dusting
  • 30g toasted ground hazelnuts
  • 1 tsp salt
  • 120g cold unsalted butter, diced
  • 1 egg yolk
  • 1 tbsp cold water

For the filling:

  • 150g courgette, grated
  • ½ tsp flaky sea salt
  • 200g feta, crumbled
  • 2 tbsp picked fresh thyme leaves
  • 6 egg yolks
  • 300ml double cream
  • 4 tbsp shop-bought black olive tapenade


  1. Place the flour, hazelnuts and salt into the bowl of a food processor. Add the cold diced butter and pulse briefly until the mixture resembles the consistency of breadcrumbs. Add the egg yolk and briefly blend again before adding the cold water, a little at a time, and mixing until you achieve a smooth dough.
  2. Remove the dough from the mixer, wrap in cling film and place in the fridge to rest for at least an hour.
  3. Preheat the oven to 190C/170C Fan/Gas 5.
  4. Remove the chilled pastry from the fridge and roll it out on a lightly floured surface to about the thickness of a pound coin so it’s large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, pressing it against the edge of the tin gently and allowing the excess to fall over the sides. If the pastry becomes too brittle after rolling out, place it back in the fridge before lining the tin.
  5. Line the inside with baking parchment and fill with ceramic baking beans or uncooked rice/pulses. Place the case on a baking sheet and bake for around 15 to 20 minutes.
  6. Remove from the oven, take out the parchment and cooking weights and return to the oven to continue cooking for a further 10 to 15 minutes, until the pastry case is golden brown and cooked through.
  7. Remove from the oven and turn the temperature down to 140C/120C Fan/Gas 1.
  8. Meanwhile, for the filling, tip the grated courgette into a colander with a bowl underneath.
  9. Sprinkle with half a teaspoon of flaky salt and toss it through, then leave for 30 minutes for the moisture to seep out. Tip the courgette on to a clean kitchen towel and squeeze out any excess liquid, then tip the dry courgette into a bowl and add the feta, thyme, eggs, and cream. Season well then beat together.
  10. Spread the tapenade all over the pastry base. Pour in the courgette and feta custard and bake for 45 minutes. Once cooked, remove from the oven and cool on a wire rack.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: