Mediterranean Zucchini Feta Cheese Quiche

Here is my go-to zucchini and feta cheese quiche recipe, with a buttery homemade crust and a creamy filling loaded with fresh zucchini, crumbled feta, and just the right blend of herbs and seasonings.

This quiche has become my weekend brunch staple, especially during summer when zucchini is everywhere. I often make an extra one to have for easy weekday lunches. Nothing better than a slice of homemade quiche to brighten up your lunch break, right?

What Kind of Zucchini Should I Use?

For quiche, you’ll want to look for medium-sized zucchini that are about 6-8 inches long – these tend to have the best flavor and fewer seeds than their larger counterparts. The smaller ones can be a bit too tender and watery, while those giant summer zucchini from the garden often have tough skin and large, bitter seeds. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, blemish-free skin that’s dark green in color. I recommend partially peeling the zucchini in stripes (leaving some skin on) – this helps the slices keep their shape while cooking but prevents any tough bits in your quiche.

Options for Substitutions

This quiche recipe can be adapted with several easy swaps if you need them:

• Zucchini: If zucchini isn’t your thing or you can’t find any, try yellow summer squash or even thinly sliced eggplant (just salt and drain it first to remove excess moisture).
• Feta cheese: Not a fan of feta? Try crumbled goat cheese or even grated gruyere. Each will give a different but equally good flavor to your quiche.
• Thick cream: You can use half-and-half or whole milk instead of thick cream. If using milk, reduce the amount to 2/3 cup to maintain the right consistency.
• Pre-made pastry shell: While the pre-made shell is a time-saver, you can make your own crust or try a gluten-free version. For a low-carb option, skip the crust entirely and grease your pie dish well.
• Eggs: The eggs are essential for the structure of this quiche – there’s really no good substitute here!

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini quiche is dealing with excess moisture – failing to remove the water content from your zucchini can lead to a soggy, undercooked quiche, so make sure to salt your sliced zucchini and let it drain in a colander for at least 30 minutes before patting dry with paper towels.

Another common mistake is not pre-baking (or blind baking) your pastry shell, which can result in an unpleasantly doughy bottom – simply line your crust with parchment paper, fill it with dried beans or pie weights, and bake for 10-15 minutes before adding your filling.

To prevent your feta cheese from clumping together, crumble it into small pieces and distribute it evenly throughout the filling, and remember to let your quiche rest for 10-15 minutes after baking – this helps the filling set properly and makes it easier to slice cleanly.

What to Serve With Zucchini Feta Quiche?

This Mediterranean-inspired quiche pairs wonderfully with a simple mixed green salad dressed in a light lemon vinaigrette – the bright, citrusy notes balance out the rich, creamy filling perfectly. For a more substantial meal, try serving it alongside some roasted cherry tomatoes or grilled asparagus, which complement the zucchini and feta flavors. Since the quiche already has plenty of protein and vegetables, you might just want to add a basket of warm crusty bread on the table to round things out. This dish tastes great both warm and at room temperature, making it perfect for brunches or light dinners.

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. This quiche actually tastes great cold, straight from the fridge, but you can warm it up too!

Freeze: If you want to save some for later, this zucchini feta quiche freezes really well. Just wrap individual slices or the whole quiche tightly in plastic wrap and aluminum foil, then pop it in the freezer for up to 2 months. It’s super handy for quick meals!

Reheat: To warm up your quiche, place it in a 350°F oven for about 15-20 minutes if thawed, or 30-35 minutes if frozen. You can also microwave individual slices for 1-2 minutes, though the crust might not be as crispy this way.

Preparation Time	15-20 minutes
Cooking Time	37-40 minutes
Total Time	52-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

For the crust:

• 1 premade pie crust (Pillsbury is a good option)

For the filling:

• 3/4 cup heavy cream
• 5 oz feta cheese (crumbled, preferably Bulgarian feta for a creamier texture)
• 3 medium zucchini (shredded and squeezed dry)
• black pepper to taste (freshly ground for best flavor)
• 4 medium eggs (beaten lightly for even mixing)

Step 1: Prepare the Pastry Crust

Start by preheating your oven to 400°F (200°C).

Roll out the pastry shell crust and fit it into a round pie tart mold.

Use a fork to poke the crust gently a few times, being careful not to create large holes.

This helps prevent the crust from puffing up too much during baking.

Next, cover the edges of the pastry crust with a pie cover or a small strip of aluminum foil.

By rolling the foil to cover the borders, you protect them from browning too quickly.

Step 2: Pre-bake the Crust

Bake the prepared crust in the preheated oven for about 7 minutes.

This pre-baking step ensures a nice texture and prevents a soggy bottom when the filling is added.

Once done, remove the crust from the oven and allow it to rest while you prepare the filling.

Step 3: Prepare the Filling

In a medium-sized bowl, whisk together the eggs, feta cheese, and heavy cream.

Season the mixture with a bit of pepper to taste.

This savory blend will create a rich and flavorful base for your tart.

Step 4: Assemble the Tart

Arrange the zucchini slices neatly in a round pattern on the pre-baked pie tart mold.

Pour the egg and feta mixture over the zucchini, allowing it to fill the spaces in between the slices.

This will ensure even coverage and a balanced bite.

Step 5: Bake the Tart

Cover the edges of the pie tart mold once more with a pie cover or aluminum foil to prevent over-browning.

Place the assembled tart back into the oven.

Bake for 30 minutes or until the top is golden and the center is set.

You can check the doneness by gently shaking the mold—if the center is firm, it’s ready.

Step 6: Cool and Serve

Remove the tart from the oven and allow it to cool slightly before slicing.

This will help the filling set further and make serving easier.

Enjoy your delicious zucchini and feta tart as a delightful entrée or side dish!