Courgette & blue cheese quiche

by Katherine Frelon

Strong, salty cheese and mild veg in a delicious savoury quiche


1 quantity basic shortcrust pastry, made with 1 tsp herbes de Provence
2 tsp Dijon mustard
½ onion, chopped and cooked in a knob of butter until transparent and left to cool
3 courgettes, cut into fine ribbons using a vegetable peeler
200g blue cheese
5 eggs
500g creme fraiche
¼ litre milk
1 tbsp tarragon, chopped 


Roll out the pastry and line a loose bottomed quiche tin—do not trim the pastry—then chill it in the fridge for 30 mins.

Preheat the oven to 220C. Take the pastry case out of the fridge and trim neatly. Prick the base with a fork and spread with the mustard.  Arrange the onions on top and then the courgettes and dot over the cheese.

In a bowl whisk together the eggs, creme fraiche and milk with a fork then season with salt, pepper and the tarragon—if using Roquefort, watch out when seasoning with salt as it is very salty. 

Pour the mix over the courgettes and bake until lightly golden and slightly risen, approx 40 mins. Delicious served with the rainbow leaves and lemon dressing.

Recipe: Katherine Frelon