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Crustless Courgette Quiche with Smoked Ricotta and Basil

by Micaela Harrasser

As the days get longer and picnic season approaches, I find myself drawn to dishes that are both elegant and practical. This crustless courgette quiche perfectly embodies that balance – it’s sophisticated enough for a dinner party yet sturdy enough for a park picnic. The fact that is delicious both hot & cold, helps!

What makes this quiche special is its beautiful simplicity. By skipping the crust, we not only make it gluten-free but also let the delicate flavors of courgette and smoked ricotta take center stage. The slow-cooked courgettes become wonderfully tender, while toasted pine nuts add that perfect touch of texture and nutty warmth. And the basil? Ah, what a perfect combination with courgettes! It makes this quiche light and fresh.

This recipe came to life during one of those experimental kitchen afternoons, when I was craving something that could work equally well for a quick lunch or as part of a larger spread. The combination of smoky ricotta and fresh basil brings a distinctly Mediterranean touch, while the nutmeg adds a subtle warmth that ties everything together.

What I love most about this quiche is its versatility. Serve it warm for a comforting dinner, pack it cold for a picnic lunch, or cube it for an elegant mixed antipasti platter. It’s become my go-to dish for both casual gatherings and more formal occasions. The fact that it’s gluten-free is just a bonus – most people don’t even notice the missing crust because the filling is so satisfying! A note: you can also make it dairy free by using a dairy free cheese instead of the ricotta 😉

As someone who believes in the power of food to bring people together, I find this quiche perfectly embodies that spirit. It’s the kind of dish that encourages sharing, sparks conversations, and makes everyone feel welcome at the table, regardless of their dietary preferences.

Crustless Courgette Quiche with Smoked Ricotta and Basil

Serves: 4x as side Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 3 medium courgettes
  • 1 small onion finely diced
  • Extra virgin olive oil
  • 6 eggs
  • 20g salted ricotta cheese (bonus if smoked! But other hard cheeses can also be used)
  • salt pepper and nutmeg a generous pinch
  • 15g fresh basil
  • 20g pine nuts

Instructions

  1. Begin by preparing your courgettes. Rinse and slice them finely and set aside. Finely chop the onion.

  2. Heat olive oil in a large pan over medium heat. Add the onions and courgettes, seasoning with salt, pepper, and nutmeg.

  3. Cook gently for 20-30 minutes, stirring occasionally, until the vegetables are soft and any excess moisture has evaporated.

  4. Meanwhile, preheat your oven to 170°C (340°F). Grease a 20cm round baking dish or cake tin.

  5. In a small dry pan, toast the pine nuts until golden brown, watching carefully to prevent burning. Set aside.

  6. In a large bowl, crack the eggs and beat well. Add the smoked ricotta, salt, and pepper, mixing until well combined.

  7. Finely chop the basil and add to the egg mixture along with the toasted pine nuts.

  8. Once the courgettes are ready, let them cool slightly before adding to the egg mixture. Stir gently to combine.

  9. Pour the mixture into your prepared baking dish and smooth the top.

  10. Bake in the middle of the oven for 35-45 minutes, or until the top is lightly golden and the quiche is set but still has a slight wobble.

  11. Allow to cool in the tin before removing. This helps the quiche set properly and makes it easier to slice.

Notes

Tips:

  • Store in an airtight container in the fridge for up to 3 days.
  • Serve either warm or cold. For picnics or lunch boxes, cut into wedges or squares. For antipasti, cube into bite-sized pieces.
  • Make sure to cook the courgettes thoroughly to remove excess moisture - this ensures your quiche won't become watery
  • The quiche should still have a slight wobble when you remove it from the oven - it will continue to set as it cools
  • For extra flavor, try adding a handful of fresh mint along with the basil
  • This recipe works well with other soft Italian cheeses if you can't find smoked ricotta

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