Chicken, courgette and feta quiche recipe

Name: Chicken, courgette and feta quiche
Yield: Serves 6
Ingredients: 375g pack ready-rolled lighter shortcrust pastry; 3 eggs, beaten; 200ml whole milk; 1 lemon, zested; 8g fresh thyme, leaves picked (or 1 tsp dried); 1 cooked chicken breast fillets (about 120g), chopped; ½ courgette, peeled into long ribbons; 25g feta, crumbled

Looking for picnic inspiration this summer? Have a go at this vibrant chicken quiche recipe, with ribbons of courgette and crumbly feta cheese. Add zesty lemon and thyme to the egg filling and pour over the chicken into a tart tin lined with ready-made pastry, to save time. Keep chilled in the fridge for up to 3 days, or make ahead and freeze for last-minute alfresco lunches.

See method

Serves 6
25 mins to prepare and 1 hour to cook and 5 mins to cool
244 calories / serving

Freezable
Healthy

Shop your ingredients

Tesco Ready Rolled Puff Pastry 475G
375g pack ready-rolled lighter shortcrust pastry
£1.90
£4.00/kg
Tesco British Barn Eggs 10 Pack
3 eggs, beaten
£1.70
£0.17/each
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
200ml whole milk
£0.85
£1.50/litre
Tesco Lemons Each
1 lemon, zested
£0.37
£0.37/each
Tesco Fresh Cut Thyme 20G
Aldi Price Match
8g fresh thyme, leaves picked (or 1 tsp dried)
£0.50
£25.00/kg
Tesco Finest 2 Cornfed Free Range Chicken Breast Fillets 270G-470G
1 cooked chicken breast fillets (about 120g), chopped
£4.45
£17.80/kg
Tesco Courgettes Loose
Aldi Price Match
½ courgette, peeled into long ribbons
£0.56
£2.78/kg
Tranos Greek Feta 200G
Aldi Price Match
25g feta, crumbled
£1.69
£8.45/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 23cm fluted loose-bottomed tart tin with nonstick baking paper. Use the pastry to line the tin, pressing into the edges; trim. Prick the base all over with a fork. Cover with baking paper, pressing it in to hold the pastry in place, then fill with baking beans; blind-bake for 15 mins. Remove the beans and baking paper and bake for 5 mins until sandy to the touch.
To make the filling, whisk the eggs, milk, lemon zest, thyme and some seasoning to combine.
Reduce the oven to gas 3, 170°C, fan 150°C. Arrange the chicken over the pastry, then top with the courgette ribbons. Carefully pour over the egg mixture to fill the case, then top with the feta. Bake for 40-45 mins until golden and just set.
Cool for 5-10 mins, then remove from the tin to cool completely. Chill in a sealed container for up to 3 days.

See more Chicken recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.