Zucchini Feta Cheese Quiche.
With the abundance of zucchini and summer squash at the market, it goes without saying that having a new quiche in the repertoire would be easy.
Store-bought zucchini will work fine too. As with all vegetables, always used them within days of purchasing them.
Adding some feta cheese, not only allowed the zucchini to stand up with flavor, but also they complimented each other.
A quick and easy spin to the traditional quiche lorraine.
- 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, make sure they all are 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 3 instead.
- Use a deep dish pie tart to bake this wonderful zucchini recipe.
- When using a pie pan make sure the borders are high enough for the egg milk or cream mixture will not 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 packaging direction. Do the same if you choose to make your own pie shell.
- You can also make this a crustless quiche, do however grease the pie dish well or it will stick, and use heavy cream instead of the 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 and place it 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.
Difference Between Feta Cheese and Goat Cheese
- Sheep and goat. The feta is mostly sheep milk. Goat cheese is made with goat milk.
- Feta, of course, has a nuttier and a tangy as well as salt 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 vitamin 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 in lieu of the zucchini. Part cook if using fresh spinach, roughly chop them prior to 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 to translucent shallots or onions. They will add a nice savory flavor.
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 are 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.
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Equipment Used to Create This Recipe
Zucchini, Feta Cheese Quiche
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 6 people
3 zucchini, 3 small bands of out skin removed at intervals and the zucchini thinly sliced3.00
5 ounces feta cheese5.00 ounces
¾ cup heavy cream0.00 cup
4 medium eggs4.00
pastry shell crust
1 pastry shell crust (Pillsbury)1.00
Preheat oven to 400F.
Roll out the pastry shell crust in a round pie tart mold. Poke with a fork a few times the pastry, do not make big holes.
Cover the pastry crust borders with a pie cover or a small strip of aluminum foil that you will have rolled to cover the borders. Bake in the hot oven for 7 minutes. When done remove and let it rest.
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