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Home » Recipes

Courgette and Feta Bake

Published: Jul 29, 2012 · Modified: Jul 22, 2021 by Emma · This post may contain affiliate links · 1 Comment

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Whether you call this Courgette and Feta Bake a crustless quiche or a frittata, it's a delicious mid-week meal that can be made in under 45 minutes.

How do you like your eggs?

Fried, scrambled, poached or coddled. There are lots of different ways to enjoy the humble hens egg. For vegetarians they are a fantastic source of protein and they make for a delicious breakfast, lunch or dinner depending on how you choose to prepare them.

Crust-less quiche, frittata or bake?

Egg based dishes, such as this Courgette and Feta Bake go by lots of different names. Perhaps the best way of describing it is a baked omelette. Vegetables and cheese are suspended in a light and fluffy batter made from eggs and milk. They are whisked together and seasoned well before pouring over the courgette and feta.

By cooking it in the oven you use less fat and it puffs up slightly as it cooks making. This makes it incredibly light and fluffy!

Whatever you choose to call this dish, it's a fantastic mid week meal. It involves minimal prep time and just 35-40 minutes in a pre-heated oven! Enjoy straight out of the oven with a side salad or fries.

Make it vegan

Believe it or not, you can actually make it vegan! Yes, I've tried.

Simply swap each egg for 50ml of Crakd (the no-egg egg now available in Supermarkets like M&S), use your favourite plant based milk (I used Oatly Barista) and a feta cheese substitute like Cauldron's Greek Style Cubes.

Courgette and Feta Bake

The recipe

Courgette and Feta Bake

Courgette and Feta Bake

Whether you call this Courgette and Feta Bake a crustless quiche or a frittata, it's a delicious mid-week meal that can be made in under 45 minutes.
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Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Dinner, lunch, Main Course
Cuisine British
Servings 4 people
Calories 258.21 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 courgette thinly sliced
  • 1 small white onion thinly sliced
  • 150 grams feta
  • 6 eggs
  • 100 ml milk
  • 1 tablespoon dried Italian herbs
  • salt and pepper

Instructions
 

  • Pre-heat your oven to 200 C / 400 F / gas mark 6.
  • Brush the inside of a 20cm pie dish with olive oil.
  • Layer the courgette slices and onion slices in the pan along with the feta, crumbled.
  • Whisk together the eggs, milk, herbs and seasoning.
  • Pour the seasoned egg mix over the vegetables and feta.
  • Place in the centre of the oven and bake for 35-40 minutes or until the egg is just set in the middle.
  • Enjoy while still warm with your choice of side salad or fries.

Nutrition

Calories: 258.21kcalCarbohydrates: 7.23gProtein: 15.3gFat: 18.8gSaturated Fat: 8.69gPolyunsaturated Fat: 1.97gMonounsaturated Fat: 6.92gTrans Fat: 0.03gCholesterol: 281.39mgSodium: 527.97mgPotassium: 316.56mgFiber: 1.32gSugar: 5.06gVitamin A: 674.76IUVitamin C: 10.09mgCalcium: 281.95mgIron: 2.11mg
Keyword courgette, egg, feta
Tried this recipe?Let us know how it was!

More courgette recipes

Courgette and feta is a fantastic combination. But there is so much more that you can do with courgettes. These recipes are fantastic if you love the vegetable as much as I do. They are also especially handy if you grow you own courgettes. Every year we manage to get a glut!

Mediterranean Lemon Roasted Vegetables

Lemon Roasted Vegetables

Grilled Courgette and Bulgur Wheat Salad

Courgette & Bulgur Wheat Salad

Overhead shot of courgette and freekeh salad

Courgette and Freekeh Salad

Spicy Lentil and Spinach Stew with Roasted Broccoli

Spicy Lentil Stew

More dinner inspiration

I've got recipes to cover you at breakfast, lunch and snack time. But, if it's mid-week meals you're after just check out the dinner section of the blog.

To browse all recipes and search by a range of different categories, head to the main recipe index.

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Comments

  1. Cert iv trainer says

    August 08, 2012 at 6:06 am

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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