Courgette, Feta and Pine Nut Quiche

print tool image PRINT RECIPE
PREP TIME 25 minutes
COOK TIME 1 hour 10 (plus extra for cooling)



  • 320g pack ready rolled vegan shortcrust pastry (we used Jus Rol)
  • 200ml OGGS® Whole Egg Alternative
  • 200ml soy milk
  • 2 medium courgettes, cut into 1cm rounds
  • 1 tbsp extra virgin olive oil
  • ½ small onion chopped
  • Garlic clove, finely crushed
  • 2 spring onions, finely sliced
  • 2 tsp Dijon mustard
  • 20g basil, leaves picked and torn
  • 3 tbsp toasted pine nuts
  • 50g vegan feta, crumbled (our favourite is Violife Greek White

To serve

  • Simple green salad


  1. Preheat the oven to 170°C Fan (190°C / Gas 5).

  2. Use the pastry to line a 20cm loose-bottomed tart tin.

  3. Toss the courgette and onion in the oil, season with sea salt and black pepper and roast for 25 mins, tossing occasionally, until lightly charred.

  4. Combine the OGGS® Whole Egg Alternative, soy milk, mustard, garlic, salt, pepper and basil.

  5. Pour the mix into the pastry case, add the courgette, onions and pine nuts, sprinkle with the feta and bake for 45-50 mins until set and golden in the middle.

  6. Leave to cool for 30 mins and serve with a crisp green salad and a wedge of lemon on the side.

Top Tips

Use a mixture of yellow and green courgettes if you can find them.

This tart is a summer classic but can be enjoyed all year round. Swap the basil for wild garlic if it is in season for a delicious Spring twist.

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