Created with homemade party, courgette (zucchini), red wine and mustard, this recipes will be regular on your menu.


  • Pastry 

  • 250g/9oz plain flour

  • 150g/5oz cold butter, cubed

  • pinch salt

  • 1 egg

  • Filling 

  • 5 egg yolks

  • 300ml/11floz double cream

  • 6 slices dry cured smoked streaky bacon

  • 150g/5oz mature cheddar cheese, finely grated

  • 1 small courgette, finely diced

  • 4 sprigs thyme, leaves picked

  • 1 tsp grainy mustard

  • 1 tsp red wine vinegar

  • 3 tsp rapeseed oil

  • 1 bag green salad

  • 1 head little gem lettuce, leaves picked


  • Pastry :

  • 1.

    Put the flour into a bowl, add the butter and rub together with a until breadcrumbs form.

  • 2.

    Add a pinch of salt and the egg and bring together and knead very lightly to form a soft dough then cover and place in the fridge for 10-15 minutes to firm up.

  • Filling :

  • 1.

    Preheat the oven to 180°C/350°F/Gas mark 4 and grease six 9cm/3½ “ diameter, 4cm/1½ “ deep loose-bottomed tart tins.

  • 2.

    Roll the pastry out on a lightly floured surface to a thickness of 3mm. Cut the pastry into 6 discs larger than the tins, rerolling the last of the pastry for the last 2 tins. Lay the pastry over the tins and press gently into the base and sides. Trim the sides off so the pastry is flush to the edge of the tins.

  • 3.

    Heat a frying pan until medium hot, add the bacon and fry for 3-4 minutes until golden brown and just crispy. Drain onto kitchen paper then roughly chop and set aside.

  • 4.

    Whisk the eggs and cream together, whisk once more then season with salt and black pepper.

  • 5.

    Sprinkle half the cheese into the bottom of the tart cases, follow with half the bacon, the courgette and then the last of the cheese and bacon. Finish with a little thyme then set in the edge of the oven.

  • 6.

    Carefully pour the egg mixture onto the tarts then slide into the oven and bake for 15 - 20 minutes until just set and golden brown.

  • 7.

    Remove and cool slightly before serving.

  • 8.

    Put the mustard, vinegar and rapeseed oil into a small jar, cover with a lid then shake vigorously to emulsify together.

  • 9.

    Put the salad into a resealable bag then when ready to serve, tip the salad dressing into the bag and shake to coat all the leaves.

  • 10.

    Serve the salad with the quiches at room temperature.

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