A Summer Tale of Courgette, Feta & Mint
As July settles in with its gentle warmth and lengthening afternoons, we find ourselves drawn to gardens—both real and imagined. Inspired by books that celebrate the quiet wonder of cultivated spaces, this quiche is a nod to that in-between time: not quite on holiday yet, but already dreaming of slower days.
The Garden Reader’s Quiche brings together the tender sweetness of courgette, the brightness of mint, and the creamy saltiness of feta—a trio as refreshing as a breeze through an open window. It’s the kind of dish you make when you need something fresh and light, something that tastes like a pause. Best enjoyed barefoot on the terrace, book in hand, letting the pages and the flavors carry you somewhere sun-drenched and serene.
Description
This quiche offers all the refreshing flavors of summer with the added convenience of store-bought puff pastry. The combination of sweet courgette, salty feta, and aromatic mint makes for a light yet satisfying meal, perfect for a casual lunch or a summer picnic.
Ingredients
Instructions
- Preheat your oven to 200∘C (400∘F / Gas Mark 6).
- Wash and trim the courgettes, then dice them into half-inch cubes.
- Heat the olive oil in a large frying pan over medium heat. Add the courgette cubes and sauté for 15 minutes until they are slightly softened and have started caramelising.
- In a large bowl, whisk together the 4 large eggs, cream and grated Parmesan (if using). Season with salt(if needed) and plenty of freshly ground black pepper.
- Gently stir in the sautéed courgettes, crumbled feta, and fresh mint into the egg mixture.
- Unroll the chilled puff pastry sheet onto a sheet of baking paper, then ently ease it into a 23cm tart tin, allowing it to slightly overhang the edges. You can trim the excess later or fold it inwards for a thicker crust.
- Pour the filling mixture into the prepared puff pastry case, distributing the courgettes and feta evenly.
- Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and puffed up, and the filling is set and golden on top. A slight jiggle in the centre is fine as it will continue to set as it cools.
- Allow the quiche to cool in the tin for at least 10-15 minutes before slicing and serving. This helps the filling set completely and makes for cleaner slices.
Careful not to salt your courgettes while cooking, they will become soggy instead of golden.
I like the top to be darker since that gives it more flavour, chef’s choice.
Notes
- This quiche is incredibly versatile. Serve it warm straight from the oven for a comforting meal, or allow it to cool completely and serve it chilled for a perfect light lunch, picnic, or brunch item. A simple side salad with a lemon vinaigrette complements the flavors beautifully.
I’d love to see your take on this garden-inspired bake! Make your own Garden Reader’s Quiche and share a glimpse of your literary lunch or terrace picnic. Don’t forget to tag your photos and stories with #ritualofreadingfood—we can’t wait to see how you turn summer pages and summer flavors into your own quiet celebration.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
