Zucchini Feta Quiche Recipe

Zucchini Feta Quiche Recipe is one of those dishes that sneak up on you and then suddenly become a staple in your kitchen. It’s fresh, creamy, and packed with flavor without feeling heavy. Plus, it’s a sneaky way to get some veggies in without anyone complaining. If you like quiches but want something a bit lighter and zingier, this one should be on your radar.

Why You Should Try This Zucchini Feta Quiche Recipe

Quiche often gets a bad rap for being rich and dense, but zucchini and feta lighten things up beautifully. The zucchini adds moisture and a subtle sweetness, while the feta brings that salty punch that makes each bite interesting. I first made this quiche when I had a bunch of zucchinis from my garden and some feta leftover from a Greek salad. It turned out so good that I ended up making it three times that week. Trust me, it’s worth the effort.

Variation I’ve Tried

I like to mix things up depending on what I have on hand or what mood I’m in. Sometimes I swap the zucchini for yellow squash or add in some caramelized onions for sweetness. If you’re feeling adventurous, throw in some fresh dill or thyme for an herbal twist. For a meatier version, diced ham or crispy bacon works wonders. But honestly, the zucchini and feta alone make a perfect combo.

Adaly Kandice

Zucchini Feta Quiche

A savory zucchini and feta cheese quiche that makes a perfect light meal or brunch dish.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Lunch

Cuisine: American

Calories: 320

Ingredients

  

• 1 sheet pie crust
• 2 cups grated zucchini
• 1 cup feta cheese, crumbled
• 4 large eggs
• 1 cup milk
• 1/2 cup chopped onions
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

 

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie pan and set aside.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. Spread grated zucchini, crumbled feta, and chopped onions evenly over the pie crust.
5. Pour the egg mixture over the zucchini and feta.
6. Bake for 40 minutes or until the quiche is set and lightly golden on top.
7. Allow to cool for 10 minutes before slicing and serving.

Notes

You can add herbs like dill or parsley for additional flavor. Be sure to squeeze excess moisture from the zucchini to avoid a soggy crust.

Expert Tips for Zucchini Feta Quiche Recipe

• Don’t skip squeezing out the zucchini! Too much moisture can make the quiche soggy.
• If you want a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
• Use good quality feta it makes a big difference in flavor.
• Let the quiche cool a bit before cutting. It firms up and slices cleaner.
• If you’re short on time, you can skip sautéing the zucchini, but it does improve the texture and flavor.

Leftovers

Wrap leftover quiche tightly with plastic wrap or store in an airtight container in the fridge. It keeps well for up to 3 days. Reheat slices in the oven or toaster oven to keep the crust crisp. Avoid microwaving if you want to prevent sogginess.

Common Mistakes to Avoid

• Forgetting to squeeze the zucchini dry. Trust me, watery quiche is sad quiche.
• Overfilling the pie crust. The filling should sit just below the rim to avoid spillover.
• Using low-fat milk or skipping cheese. It can make the quiche rubbery or bland.
• Not seasoning enough. Feta is salty but the zucchini and eggs need a little love with salt and pepper.

Nutrition Information

• Calories: 320 kcal
• Carbohydrates: 18 g
• Protein: 15 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 4 g

This zucchini feta quiche recipe keeps things tasty without going overboard on calories. Plus, it sneaks in some veggies, protein, and calcium. What’s not to like?