Skip to content
Chicken, courgette and feta quiche recipe

Chicken, courgette and feta quiche recipe

19 ratings

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 hr to cook, 5 mins to cool
  • 244 calories / serving
  • Freezable
  • Healthy


  • 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

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    6g 29%
  • Sugars

    3g 3%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 18.1g Protein 12.2g Fibre 1g


  1. 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.
  2. To make the filling, whisk the eggs, milk, lemon zest, thyme and some seasoning to combine.
  3. 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.
  4. Cool for 5-10 mins, then remove from the tin to cool completely. Chill in a sealed container for up to 3 days.

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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.