Courgette and cheese paschtida and seared taste buds


This recipe is courtesy of Lora who came to stay recently (thanks Lora! :-)). It meant welcome respite from kitchen duties for me, but also respite for everyone elses’ taste buds which had been viciously incinerated by my tandoori chicken seasoned with copious amounts of very hot chilli powder. According to Léo, I had applied the spices with ‘unusually frenzied enthusiasm’. He confiscated my chilli stockpile as, apparently,  I am no longer to be trusted. Whatever — if it means delicacies such as these, I’m trying to think up other ways to cause grevious bodily harm to my guests ;-).


750g courgettes, cut into cubes

3 eggs

3 tablespoons spelt flour

175g Feta cheese, cut into cubes

100g Comté (or other hard cheese), grated

1 tablespoon cream

salt, pepper, nutmeg

Preheat the oven to 180°C. Cook the courgettes in boiling water until tender. Blot the excess water and set aside. Beat the eggs and gradually add the flour, mixing well. Incorporate the courgettes, egg mixture, cheeses and seasoning and transfer the mixture to a buttered cake tin or individual muffin moulds (as I did). Cook for 45 minutes until golden brown. Serve hot with a crisp green salad.

15 responses to “Courgette and cheese paschtida and seared taste buds

  1. These look delicious and, like a lot of people at the moment I have a courgette glut, so I’m very glad to see a lovely new use for them.

  2. Haaa! I have a similar habit of putting way too much chilli in everything I make. I love chilli, so for me it’s never a problem… but I’ve served ‘mild chilli’ food (uh, I was a bit heavy handed on the ‘mild’ side) to children on at least three occasions and I was met with immense disapproval from their parents. Oh well. These beautiful little courgette paschtida (which I’ve never heard of… are they like tiny, eggy muffins?) look divine. Thanks for sharing! x

    • I think that my mouth must be made of asbestos because I can eat incredibly hot spicy food without even noticing. These are a bit like eggy muffins I suppose – more the texture of quiche though. They’re really delicious – let me know what you think if you try them?

      • Hahaa, it must be useful to have a cast iron/asbestos mouth at times. I can eat pretty hot food also, but then my digestive system sometimes complains! I will definitely put these on my to-make list. They sound beautiful! x

  3. This sound delicious. A lovely combination of ingredients and I love comte cheese.

  4. Interesting! They look really good! Wish I had a glut of courgettes!

  5. mmmm, a recipe after my own pitter-patter heart

  6. What a lovely recipe – I love the way these little cheesy courgette muffins are so simple and dinky to eat. I am stealing this to use in mini muffin tins a nibble. Yum

  7. Pingback: Courgette, cheese and chickpea cake | The Healthy Epicurean

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