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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 !