Chicken, courgette and feta quiche

SERVES 6

Looking for picnic inspiration this summer? Have a go at this vibrant chicken quiche recipe, with ribbons of courgette and crumbly feta cheese. Add zesty lemon and thyme to the egg filling and pour over the chicken into a tart tin lined with ready-made pastry, to save time. Keep chilled in the fridge for up to 3 days, or make ahead and freeze for last-minute alfresco lunches.

WHAT YOU’LL NEED

375g pack ready-rolled lighter shortcrust pastry

3 eggs, beaten

200ml whole milk

1 lemon, zested

8g fresh thyme, leaves picked (or 1 tsp dried)

1 cooked chicken breast fillets (about 120g), chopped ½ courgette, peeled into long ribbons

25g feta, crumbled

METHOD

Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 23cm fluted loose-bottomed tart tin with nonstick baking paper.

Use the pastry to line the tin, pressing into the edges, and trim. Prick the base all over with a fork. Cover with baking paper, pressing it in to hold the pastry in place, then fill with baking beans; blind-bake for 15 mins. Remove the beans and baking paper and bake for 5 mins until sandy to the touch.

To make the filling, whisk the eggs, milk, lemon zest, thyme and some seasoning to combine.

Reduce the oven to gas 3, 170°C, fan 150°C. Arrange the chicken over the pastry, then top with the courgette ribbons. Carefully pour over the egg mixture to fill the case, then top with the feta. Bake for 40-45 mins until golden and just set.

Cool for 5-10 mins, then remove from the tin to cool completely. Chill in a sealed container for up to 3 days.

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