Creamy, savoury and full of smoky depth, this roasted courgette and cottage cheese quiche is a standout vegetarian recipe that feels both comforting and refined. The courgettes and peppers are char-grilled until tender and deeply flavoured on the Season Cast Iron Wide Reversible Griddle Pan, adding a subtle smokiness that elevates the whole dish. Cottage cheese and Parmesan bring richness and body to the quiche, while the roasted pepper salsa adds a fresh, vibrant contrast. Perfect as a generous starter for big appetites or a light main for smaller eaters, this is a quiche made for special occasions - especially when plated with care on the Season Canvas Dinner Plate.
Number of servings: 4 (light starter portions)
Cooking time: 1 hour
Preparation time: 1-2 hours
Ingredients
Savoury Tart Dough
120g plain flour
60g cold unsalted butter, diced
Pinch of fine salt
1–2 tbsp cold water
Quiche Filling
1 courgette
Olive oil
Fine salt
120g cottage cheese
1 large egg
30ml double cream
25g finely grated Parmesan
Salt and white pepper
Char-Grilled Romano Pepper Salsa
1–2 red Romano peppers
Olive oil
Fine salt
½ tbsp white wine or sherry vinegar
1 tbsp extra-virgin olive oil
1 tbsp finely chopped fresh mint
Method
1. Make the Pastry
Rub the butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs.
Gradually add 1 tablespoon of cold water, mixing gently until the dough just comes together. If it still feels dry, add the remaining water.
Bring the dough together, press into a flat disc, wrap, and chill in the fridge for at least 30 minutes.
Lightly dust the pastry on both sides with flour, then roll it thinly for lining 4 x 10cm tart moulds. Place the tart mould upside down onto the pastry and cut a circle 1cm larger than the mould.
Flip the pastry over and line the mould, gently pressing it into place. Use a Season S1 paring knife to trim away any excess pastry, creating a clean, even edge. If you don’t have tart moulds, you can use the Season Cast Iron Frying Pan 10cm instead.
Return the lined cases to the fridge to chill while you prepare the filling.
2. Grill the Courgette & Romano Peppers
Using a mandoline or sharp knife, slice the courgette lengthways into thin strips. Toss with olive oil and a pinch of salt.
Slice the Romano peppers into quarters, dress with olive oil and salt, and toss well.
Preheat the Season Cast Iron Wide Reversible Griddle Pan with the grill side facing up over medium-high heat across both hobs.
Grill the vegetables until charred and tender, turning halfway through. The courgettes will cook faster than the peppers—remove them as soon as distinct grill marks appear. Set aside.
3. Make the Quiche Filling
Whisk together the cottage cheese, egg, double cream, Parmesan, salt, and pepper until smooth and well combined.
Roll the grilled courgette slices into tight rose shapes and place one rose in the centre of each chilled tart shell.
4. Assemble & Bake
Carefully spoon the filling into the pastry cases, filling them about 80% full and allowing the courgette rose to remain visible.
Bake at 190°C (fan) for 25 minutes, until the pastry is slightly golden at the edges.
Remove from the oven and rest for 10 minutes before unmoulding.
5. Make the Romano Pepper & Mint Salsa
Slice the grilled Romano peppers into strips. Finely slice mint leaves. Add them into mixing bowl, add olive oil, vinegar, and a pinch of salt. Toss gently to combine.
To Serve
Place the quiche slightly off-centre on the Season Canvas Dinner Plate.
Arrange three courgette roses alongside and use Season Chef’s Tweezers to delicately place the Romano pepper salsa. Finish with fresh baby mint leaves for a final flourish.
