This zucchini feta quiche is one of those wonderfully easy recipes that works just as beautifully for brunch as it does for a light lunch or dinner. Tender zucchini, salty feta, and a creamy egg custard come together inside a flaky pastry crust, and the whole dish is ready in just 45 minutes.
When zucchini is plentiful, I am always looking for another way to enjoy it. This quiche is a lighter summer spin on my classic Quiche Lorraine, yet it still has that wonderful richness you expect from a French quiche. Add a simple Carrot Salad, and dinner is done.
Recipe Overview: Zucchini Feta Quiche
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Cook Method: Oven baked
- Flavor & Texture: Creamy and savory with tender zucchini, salty feta, and a buttery, flaky crust.
- Difficulty: Easy. A store-bought pastry crust keeps preparation wonderfully simple.
- Why this Recipe? With only a few ingredients and 45 minutes from start to finish, this is an easy quiche that feels elegant enough for brunch yet simple enough for a weeknight dinner.
Adding feta cheese allowed the zucchini to stand up with flavor and complement each other.
A quick and easy dinner or lunch; either way, you will enjoy the fantastic flavors. As you can see, the options are endless.
Create your new dish by starting with this recipe and adding flavor.
In this Article
- Recipe Overview: Zucchini Feta Quiche
- A Note From Giangi
- Key Ingredients
- Substitutions and variations
- How to Make Zucchini Feta Quiche
- Giangi’s Pro Tips
- Feta vs. Goat Cheese
- What to eat with your zucchini quiche?
- Storage and Reheating
- What to do with leftover feta cheese?
- Zucchini, Feta Cheese Quiche FAQs
- More Quiche Recipes You Will Love
- Zucchini, Feta Cheese Quiche
A Note From Giangi
Key Ingredients
Zucchini: Choose small to medium zucchini that feel firm. Similar-sized zucchini will also give you more uniform slices and even cooking.
Feta cheese: I prefer Greek feta sold in a block. It has wonderful flavor and crumbles beautifully into the custard.
Heavy cream: Creates that rich, silky custard texture that makes quiche so irresistible.
Eggs: The foundation of our custard. I use four medium eggs. If yours are particularly large, three should be enough.
Black pepper: Feta is already naturally salty, so pepper is all I usually need.
Pastry crust: A good store-bought crust makes this recipe wonderfully easy. Of course, homemade pastry works beautifully too.
Substitutions and variations
Replace the feta with goat cheese for a creamier, milder flavor.
Yellow summer squash can be substituted for some or all of the zucchini.
A little sautéed shallot or onion adds another layer of savory flavor.
Fresh spinach is also delicious. Cook it first and remove as much moisture as possible before adding it to the custard.
Cooked bacon can be added for a heartier quiche.
Fresh herbs such as thyme, chives, or basil are wonderful additions, particularly during the summer.
How to Make Zucchini Feta Quiche
Step 1: Preheat the oven to 400°F.
Step 2: Place the pastry crust into your pie or tart dish and gently prick the bottom with a fork. Protect the edges with a pie shield or aluminum foil and bake for 7 minutes. Remove from the oven and set aside.
Step 3: Meanwhile, whisk the eggs, feta cheese, and heavy cream together in a medium bowl. Season with freshly ground black pepper.
Step 4: Arrange the thinly sliced zucchini over the partially baked pastry crust.
Step 5: Pour the egg-and-feta mixture evenly over the zucchini.
Step 6: Return the quiche to the oven and bake for approximately 30 minutes, or until the top is lightly golden and the center is set.
Step 7: Let the quiche rest for 10 to 15 minutes before slicing and serving.
Giangi’s Pro Tips
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.
Feta vs. Goat Cheese
Feta and goat cheese are both wonderful, but they are quite different. Feta has a saltier, tangier flavor and a firmer, crumbly texture, while goat cheese is softer, creamier, and a bit milder.
For this quiche, I prefer feta because it adds just the right amount of saltiness and holds its texture beautifully while baking. If you prefer something creamier, goat cheese is an easy substitute
What to eat with your zucchini quiche?
I love keeping the sides light since the quiche already gives you plenty of richness.
My Carrot Salad is wonderful alongside it, especially during the warmer months. A simple Butter Lettuce Salad with Shallots Vinaigrette is another favorite because that little bit of acidity balances the creamy custard beautifully.
For brunch, add fresh fruit and you have an effortless meal. For dinner, I would add a simple green vegetable or a fresh tomato salad and call it a night.
Storage and Reheating
Store: Let the quiche cool completely, then cover it tightly and refrigerate for up to 3 days.
Reheat: Place individual slices or the remaining quiche in a 325°F oven until warmed through. The oven also helps bring back that lovely crisp pastry crust.
You can also enjoy this zucchini feta quiche at room temperature, which makes it wonderful for brunches and casual entertaining.
What to do with leftover feta cheese?
Feta is one of those cheeses I always love having in the refrigerator. Crumble it over a salad, add it to an omelet, toss it with pasta and olives, or bake it with tomatoes and zucchini.
It is also wonderful in my Bibb Lettuce, Roasted Beets, and Feta Cheese or blended into this creamy Yogurt Feta Sauce.
Simple, flavorful, and never difficult to use up.
Zucchini, Feta Cheese Quiche FAQs
Do I need to cook the zucchini before putting it in the quiche?
No. Slice the zucchini thinly and it will cook perfectly while the quiche bakes.
Why is my zucchini quiche watery?
Zucchini naturally contains quite a bit of water. Using smaller zucchini, slicing them thinly, and baking the quiche until the center is completely set will help prevent excess moisture.
Can I make zucchini feta quiche ahead of time?
Yes. Bake it a day ahead, refrigerate it once cooled, and gently reheat it in the oven before serving. It is also delicious served at room temperature.
Can zucchini feta quiche be served cold?
Absolutely. It is delicious warm, at room temperature, or chilled, which is one reason I love it for summer entertaining.
More Quiche Recipes You Will Love
If you tried this Zucchini, Feta Cheese Quiche or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Zucchini, Feta Cheese Quiche
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)
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.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Quiches & Savory Tarts, Dinners, Vegetables
- Cuisine: French
- Occasion: Mother’s Day, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Mike zufall
This is a great recipe guaranteed to impress. If you are a cook without much experience you will find this one easy, take your time slicing the squash.
I did add cooked onions that I thought added an extra flavor.
I have a powerful oven, I baked at 400 to prevent over baking especially the crust rim.
My only concern was mixing the cheese with the eggs then pouring it in to the shell with squash.
I did layer squash, cheese and onion, topped with more cheese before pouring in egg and cream. For me I worked but suggested method would do well also.
I served with a nice bottle of Resling, tons of lit candles and nice music.
Giangi Townsend
A wonderful romantic mood for the perfect evening. I am so happy you enjoyed the recipe and thank you for your feedback.
It is nice to have different way of preparing a dish and having the feedback it is greatly appreciate it and so are our readers.
I hope you will prepare other recipes from my page.
Thank you!
Megan
This quiche is so simple and incredibly delicious! I love how it has only a few ingredients and turns out perfect every time.