With the abundance of zucchini and summer squash at the market, having a new quiche in the repertoire would be easy.
Store-bought zucchini will work fine too. As with all vegetables, always use them within days of purchasing them.
Adding some feta cheese allowed the zucchini to stand up with flavor and complimented each other.
A quick and easy spin to the traditional quiche lorraine.
Difference Between Feta Cheese and Goat Cheese
Sheep and goat. The feta is mostly sheep milk. Goat cheese is made with goat milk.
Of course, Feta has a nuttier, tangy, and salty taste. Most of it is brined in the curing process.
Both kinds of cheese are a great source of vitamin B. However, feta is a better source of vitamins B6 and B12.
Goat cheese is crumblier cheese.
Substitutions or you can add.
You can substitute goat cheese with feta cheese. Just remember that feta is saltier; therefore, adjust your seasoning accordingly.
Spinach instead of zucchini. Part cook if using fresh spinach, roughly chop them before adding them to the egg-cream mixture.
Use goat cheese and part mozzarella. Adjust seasoning if going this route.
Add some blanched bacon or cooked leftover chicken for an earthy winter dinner.
Sprinkle some paprika with the egg mixture.
Add some sauteed translucent shallots or onions. They will add a nice savory flavor.
Tips and how to make this Zucchini Feta Cheese Quiche to perfection
I removed a couple of strips of the zucchini skin lengthwise to remove part of the bitterness, and also as it is decorative while you have all the sliced down on the dish. Obviously,, this step is optional.
When shopping for zucchini, ensure they are all the same size to cook in uniform.
The feta cheese crumbles well with the eggs.
Greek feta that is on a block form, I found it easier to work with and with a lot more flavor.
I recommend beating the eggs and feta cheese together.
In the recipe, I used medium size eggs. However, If you have large eggs, please use three instead.
Use a deep dish pietart for baking this wonderful zucchini recipe.
When using a pie pan, ensure the borders are high enough for the egg-milk or cream mixture not to overflow.
You can substitute the heavy cream with the whole milk. Add a fit of flour (1 tablespoon) to thicken the cream.
Protect the crust of the quiche with a pie cover or aluminum foil.
Pre-cook the pie shell according to the packaging direction. Do the same if you choose to make your pie shell.
You can also make this a crustless quiche; however, grease the pie dish well, or it will stick, and use heavy cream instead of milk. Add a bit more flour so it will solidify.
To eliminate unwanted spilling of the pie in your oven, place the pie dish on a cookie sheet in the middle of the rack.
I have a regular oven; use your oven manufacturing direction to adjust the cooking time.
Wait a few minutes to eat as the cooked zucchini can be quite hot and burn you.
Working on the custard
Because you want to create a rich custard-like consistency, I strongly suggest using heavy cream or milk with a tablespoon of flour.
However, I do not recommend replacing the milk with oat, almond, or soy. Not the same consistency, and you will not have the same end flavor.
You can enjoy this savory zucchini feta cheese quiche either hot from the oven or cold.
I use the regular zucchini. However, you may want to try the yellow kind. Any side dish of carrot salad or a regular mix of greens as a salad makes it for a healthy lunch or dinner.
It stores well using plastic wrap. The baked zucchini dish will last a couple of days in the refrigerator.
A quick and easy dinner or lunch, either way, you will enjoy the fantastic flavors. As you can see, the option is endless. Create your new dish by starting with this recipe and adding your flavor to it.
Excellent to bring at any holiday party, everyone will enjoy it. Sliced or cut into small cubes, so easy to serve.
If you enjoy this dish, check out these flavorful recipes:
Arrange the zucchini slices in a round pattern on the pie tart mold and cover with the egg feta mixture. Cover the edge of the mold with pie cover or aluminum foil and place in the hot oven and bake for 30 minutes or until golden in the top and the center is done.
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