It’s been a while since I’ve shared a recipe with you — and this one has quietly become a regular in our kitchen over the past few weeks.
It’s quick, easy, and wonderfully versatile. It keeps well in the fridge, can be enjoyed hot or cold, works just as well as a snack as it does alongside a main meal… and if you’re organised enough, it even freezes beautifully (though that’s a big “if” in this house!).
The combination of peas, fresh mint, and salty feta is just perfect — simple flavours that really deliver.
The courgette adds a lovely bit of crunch and texture, while also bulking the quiche out to make it nice and deep. A small portion is surprisingly filling!
Perfect to pack up for a picnic or a packed lunch.
Why not give it a go and let me know what you think?
Courgette, pea and mint crustless quiche
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 12
Calories per serving: 200
Ingredients
Courgette, Raw – 500g
Eggs, Medium – 6 Eggs/310.2g
Cherry Tomatoes – 6 Tomatoes/90g
Baking Powder – 1 Tsp/2g
Olive Oil – 110ml
Frozen peas – 105g
Fresh Mint – 3 Tbsps/4.8g
Plain Flour – 120g
Feta Cheese – 150g
Method
Preheat the oven to 180 degrees.
Coarsely grate the courgette, halve the tomatoes, and chop the fresh mint.
Beat eggs in a large bowl, then mix in flour, baking powder, and chopped or crumbled Feta.
Add all the remaining ingredients except courgette and mint; stir well.
Fold in the grated courgette and chopped mint.
Pour into a well-greased shallow dish, top with the halved tomatoes, and bake for 30-35 minutes until firm.
Cut into 12 equal portions and remove from the dish as required.
Nutrition Data Per Serving
Calories (kcal) 200
Protein (g) 7.6
Carbohydrate (g) 9.5
Fat (g) 15.0
Fibre (g) 1.1
Fruit & Veg 0.8
