Zucchini Feta Cheese Quiche

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 6 people

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Zucchini Feta Cheese Quiche.  With the abundance of zucchini at the market, it goes without saying that having a new quiche in the repertoire it would be easy. Adding some feta cheese, not only it allowed the zucchini to stand up with flavor, but also they complimented each other. A quick and easy dinner or lunch, either way, you will enjoy the fantastic flavors.

I removed a couple of strips of the skin lengthwise on the zucchini to remove some of the bitterness, and also as it is decorative while you have all the sliced down on the dish. Obviously this step is optional.

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. You can enjoy this savory zucchini feta cheese quiche either hot from the oven or cold.

In the recipe, I used medium size eggs. However, If you have large eggs, please use 3 instead.

What I usually do during the summer months, is to prepare and bake the quiche in the morning while the temperature is still cool in your kitchen. In Arizona, my kitchen is facing East and a true oven itself in the summer, thus nothing gets too much oven action as you may have imagined in the late afternoon.

It pairs well with a simple Boston lettuce with Shallots Vinaigrette or Carrot Salad. A glass of cold Chardonnay or Rose and you have the perfect dinner.


Giangi's Kitchen Signature


Nutrition Facts
Zucchini, Feta Cheese Quiche
Amount Per Serving
Calories 311 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 62mg21%
Sodium 399mg17%
Potassium 320mg9%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 3g3%
Protein 7g14%
Vitamin A 733IU15%
Vitamin C 18mg22%
Calcium 157mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Zucchini, Feta Cheese Quiche

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 6 people


Original recipe yields 6 servings

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  • 3 zucchini, 3 small bands of out skin removed at intervals and the zucchini thinly sliced
  • 5 ounces feta cheese
  • ¾ cup heavy cream
  • 4 medium eggs
  • pepper
  • 1 pastry shell crust (Pillsbury)


  1. Preheat oven at 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.

  2. Meanwhile in a medium-size bowl whisk the eggs, feta cheese, and heavy cream. Season with pepper.

  3. 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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