Courgette, garlic and herb oaty crust quiche Recipe

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Nutrition per portion

Calories 557 kCal 28%
Fat 46g 66%
  -  Saturates 25g 125%

Rather than a pastry case, try this oaty crust which gives a crumbly texture with a rich creamy cream cheese with garlic filling and courgettes


  • For the case:
  • 280g packet oatcakes, finely crushed
  • 4 tablespoons plain flour
  • Pinch of salt
  • 150g butter, melted
  • For the filling:
  • 3tbsp light olive oil
  • 3 courgettes, sliced
  • 150g packet cream cheese with garlic and herbs
  • 2 medium eggs
  • 200ml carton crème fraiche
  • Salt and black pepper
  • 20cm round, loose-bottom sandwich tin, buttered


  • Set the oven to 180°C/350°F/Gas Mark 4. Heat a baking tray (rather than a baking sheet, in case the filling leaks out).

  • To make the case, tip the oatcakecrumbs into a bowl and add the flour and salt, then stir in the butter. Press into the tin in an even layer so it’s not too thick around the bottom edge. Chill.

  • Put the tin on the heated baking tray and cook in the centre of the oven for 15 minutes.

  • For the filling, heat 1 tablespoon oil in a pan and fry about a third of the courgettes until lightly golden. Drain on kitchen paper. Cook the rest of the courgettes in batches.

  • Beat the cream cheese to soften it and beat in the eggs, creme fraiche and seasoning.

  • Layer courgettes over oatcakes and pour in cream chees mix. Put on the baking tray and bake for 35-45 minutes, or until set.

  • Remove from the oven. Leave to cool in the tin. Chill overnight before removing from the tin. Serve chilled or at room temperature.

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Top Tip

We used Boursin cheese with garlic and herbs. The recipe also works well with the Boursin with pepper if you're not keen on garlic