Fresh Onion, Courgette & Basil Quiche Pots

Fresh Onion, Courgette and Basil Quiche Pots

Quiche is an undeniable classic summer recipe, especially for those ‘make ahead’ meals, but pasty isn’t everyone’s friend. To be honest I love pastry but these pots are delightful as little light bites.

Sweet fresh onions are not around for long, so make the most of them. A slow gently cook is the key to intensify the flavour. Pair this with a lightly cooked courgette with a little bite left to it and this is a union destined for greatness.

Makes: 4
Preparation time: 30 minutes
Cooking time: 30 minutes + at least an hour to set in the fridge

Ingredients:
3 fresh onions
2 courgettes
A thumb of butter or puddle of oil
Sea salt flakes
125 g double cream
75 g milk
2 whole eggs
1 egg yolk
40 g of your favourite cheese
Fresh ground black pepper
Nutmeg
Basil (or any soft herb)
Preheat the oven to 140°C

1. Peel and slice the onion bulb. Heat the thumb of butter, or oil, over a high heat in a saucepan with lid until it foams. Add the onion and turn the heat down to a minimum before putting the lid on. Leave these to cook for around 15 minutes or translucent and moisture free.

2. Meanwhile prep the courgettes by cutting into eights lengthways, removing the spongy seed section and slicing across.

3. By now the onions should be soft and not swimming in liquid. Add the courgette with a good pinch of salt and stir before putting the lid back on for another 5 minutes.

4. Chop the basil and keep to one side. Separate the egg and mix with the whole eggs, cream and milk.

5. Generously butter the inside of four ramekin moulds and put them on a baking tray.

6. The courgettes will have slightly softened by now, so remove from the heat and leave to cool for a moment. Add the custard mix and season well with black pepper and nutmeg, followed by the grated cheese and herbs.

7. Mix well and divide evenly between the ramekins. Bake in the preheated oven for 30 minutes or until the wobble has gone and the top is slightly golden.

8. Remove from the oven and leave to cool. Once cool enough to handle, turn the ramekins upside down over a plate and set in the fridge for at least an hour.


Serve with whole beetroot salad, tomato and sweetcorn salad and some mixed leaves.

Chef Notes:
1. The cooked quiche may need releasing with a small knife around the edges.
2. Make sure the bottom of the ramekins are well greased so the quiche comes out easily.