Courgettes, feta, mint quiche

Courgettes, feta, mint quiche


Marine in Wonderland


Oliver’s parents have a wonderful garden. An Alice in Wonderland kind of garden; colourful flowers everywhere you look, magnificent trees and fragrant fruit trees from the top to the bottom of the garden, vegetables and herbs of all sorts. Blueberries and raspberries stand alongside lettuces and runner beans, courgettes and rhubarb rub shoulders with mint and parsley and cacti, chillies and tomatoes grow altogether in a green greenhouse next to a small pond.

Every time I go there, there is something new to marvel at, to smell, to taste or to take home…before Oliver and I create our own wonderful garden (which is, at the moment, more of an outdoor area attached to our house).


Pick your own vegetables


Last time we went to Ollie’s parents, we took home three huge, prickly courgettes. We thought about what we could cook with it, and the courgette, feta and mint quiche from home came straight into my mind. My mum makes it quite often, and I have always loved it. It’s such a great combination of ingredients and flavours, even for me who don’t like feta cheese that much. It makes a perfect lunch or dinner (or breakfast, if you insist); so fresh, light (I don’t mean light in calories) and really delicious. You can eat it hot or cold, accompany it with fresh tomato sauce and a green salad and it’s just superb.


Notes to self


I think it is the first recipe I took with me when I moved to the UK; it’s easy to make and it reminds me of home. I had attempted to make it once before for my British family and let’s just say it didn’t go as planned at all. The courgettes were too watery, so the quiche didn’t hold itself very well, neither did I (hold it very well) as it fell on the plate as I was trying to wriggle it out of the mould; I burnt myself and the quiche resembled an upside-down cottage cheese mix. It also tasted like…an upside-down cottage cheese mix. Since that failure (and the scar on my forearm), I had not made it again, so this time, I knew I had to restore its name and reputation.

I let you decide for yourself!


Courgettes, feta and mint quiche

A delicious easy and fresh recipe for summer

Course Main Course
Cuisine Mediterranean
Keyword vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people


  • 3 courgettes
  • 250 g feta
  • 25 g fresh mint (or more)
  • 10 g pine nuts
  • 4 eggs
  • 3 tbsp creme fraiche
  • 1 oignon
  • 6-8 filo pastry sheets


  1. Preheat the oven on 210°C.

  2. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally.

  3. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with a bit of salt and pepper and let cook for about 10 to 15 min, on a low heat. Stir occasionally. 

  4. In a bowl, mix the eggs and the creme fraiche together. Crumble the feta cheese in the mix and stir. Wash the mint, and separate the leaves from the stems. Cut the leaves into small chunks and add in the eggs, creme fraiche and feta mix. 

  5. Take a round cake tin, and cover the inside with olive oil (I will always choose olive oil over butter, but can also work with butter). Add your first filo pastry sheet, cover with olive oil and repeat until you have covered the whole tin with your filo pastry sheets until you have formed perfect layers of pastry. 

  6. Once the courgettes are cooked, add them and the onions to the feta/eggs/mint mix and mix well. 

  7. Pour the mix into your cake tin. In the meantime, take a small pan and dry fry the pine nuts until they are slightly golden. Add the golden pine nuts on top of your quiche. 

  8. Put your quiche in the oven for 35 min. Let cool and enjoy !

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