Zucchini, Feta Cheese Quiche

Zucchini feta quiche served on a white baking dish.

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people

Easy zucchini feta quiche with tender zucchini, tangy feta, and creamy custard in a flaky crust. Ready in 45 minutes and perfect for brunch, lunch, or an easy dinner.

Ingredients

3 zucchini, 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)

US - Metric

Instructions

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. Use a pie cover or a small strip of aluminum foil. Roll the foil to cover the borders.
Bake in the hot oven for 7 minutes. when done, remove and let it rest.
Meanwhile, in a medium-size bowl whisk the eggs, feta cheese, and heavy cream. Season with pepper.
Arrange the zucchini slices on the pie tart mold in a round pattern and cover with the egg feta mixture.
Cover the edge of the mold with pie cover or aluminum foil. Please place it in the hot oven. Bake for 30 minutes or until golden in the top and the center is done.

Equipment

Notes

Choose zucchini that are similar in size so the slices cook evenly.

I like removing a few narrow strips of zucchini skin lengthwise before slicing. It creates a pretty pattern once baked, but this step is completely optional.

Greek feta packed in a block has much more flavor than many pre-crumbled varieties and is my preference for this recipe.

Whisk the feta directly into the eggs and cream. Do not worry if small pieces remain. Those little pockets of feta are delicious.

Partially bake your pastry crust before adding the filling. It helps keep the bottom from becoming soggy.

Place the pie dish on a baking sheet before it goes into the oven. It makes transferring the quiche easier and catches any accidental spills.

Protect the edges of the pastry with a pie shield or aluminum foil if they begin browning too quickly.

Allow the quiche to rest for about 10 to 15 minutes after baking. The custard will finish setting and the slices will hold together beautifully.

Do not replace the heavy cream, as it will build the perfect custard.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.