Let’s-Pretend-It’s-Still-Summer Quiche

It’s still summer here, at least where our palates are concerned. (Aside: it’s definitely autumn, the sky is already blue as the midnight sea as I hurry home from work and the temperature’s dropped to single figures.) We baked this quiche together last week after I carted the shortcrust along two tube lines and down the road in the rain. It’s a pie full of cream and greens and cheese, perfectly summery and hardly as heavy as it sounds. If you’re counting your calories, feel free to substitute the cream for something a little less decadent or omit it altogether. (Though between you mean, pastry plus cream is the best over-the-counter equation for curing the first hint of winter blues – particularly in the form of a summery quiche.)

We ate our slices warm, on plates balanced on our knees in front of the Great British Bake-Off Final and it did not disappoint (both the quiche and the bake-off’s last hurrah.) The only thing better than watching people making pastry is eating it yourself, right? To quiches and Nadiya! To misquote Ms Hussain, you can make this quiche and (I sincerely hope) you will.


– 1 roll of shortcrust (or, if you are more patient than I, feel free to make your own)

– 3 eggs

– a copious grating of parmesan

– a few chunks of feta (optional)

– 150ml of double cream (don’t tell your cardiologist)

– one courgette, diced apart from five slices cut into full moons for decorating the top of the quiche

– a bunch of spring onions, diced

– as many spinach leaves as you have on hand


Preheat oven to 200C/fan 180C.

Roll out the pastry into a large circle on a lightly floured surface.

Rub down the pie dish with butter or oil so that the pastry doesn’t stick. Mould pastry to dish, trimming any overhanging pastry with kitchen scissors. (At this point if you are more patient – and less hangry – than I, you may like to chill your pastry for 30 minutes in the fridge to prevent shrinking.)

Blind-bake in the oven at 200C/fan 180C for roughly 5 minutes.

Meanwhile, sauté the courgettes and spring onions in a good glug of olive oil until they are tender. Throw in the spinach midway through the process, allowing enough time for it wilt.

Combine the eggs, cream, cheese and sautéed vegetables in a bowl, mixing until all ingredients are well-distributed.

Ladle the filling into the blind-baked pastry case until it is just below the rim. Press the five full moons into the top of the quiche for decorative purposes.

Bake in the oven at 180C/fan 160C for roughly 15 minutes, or until the top begins to turn golden.

Cut a slice and eat with your favourite person. Enjoy the leftovers cold for tomorrow’s lunch.