This delicious Zucchini & Feta Quiche is the perfect way to use up summer zucchini! Simple and perfect for summertime breakfast or lunch!
I’ve combined two of my favourite things – Zucchini and Feta – to make the best quiche I’ve ever made! I don’t know how it took me so long to share this dish with you!
Quiches are one of my favourite things to make! They make a great breakfast or lunch (and of course, brunch) and they are great for making ahead of time! I often make them the night before a family brunch and then reheat the whole quiche for an easier time hosting. We also make them for just the 2 of us and then slice and reheat during the week for easy, delicious morning breakfasts.
How to make Zucchini & Feta Quiche
This quiche is easy to make and so simple! I have included some simple swaps down below so be sure to read on and learn some ways you can switch things up. I made this quiche using the following ingredients:
For the crust:
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 6 tablespoons ice cold water
For the filling:
- 2 medium zucchini, ends trimmed and sliced into 1/4 inch slices
- 2 green onions, chopped
- 8 large eggs
- 1/3 cup mozzarella cheese (or any mild melty cheese), grated
- 1/2 cup feta, crumbled
- 1/2 cup milk
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh dill, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork and place in the oven to blind bake for about 10 minutes.
Meanwhile, in a large bowl, combine all the ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40-45 minutes or until set.
How to make this recipe even easier, healthier, or to switch up some flavours!
While I stand 110% behind this recipe for Zucchini & Feta quiche recipe and love it as it is, there are a few ways you can change things up to suit your ingredients or taste!
Make this a crustless zucchini & feta quiche!
If you are on a gluten-free, low carb, or keto diet, or maybe just watching your waistline, you can easily make this quiche fit your diet needs. Simply leave out the crust and make this a crustless quiche. To make this a crustless quiche, prepare the filling as directed in the recipe card below and then pour it into a greased pie plate. Bake it for approximately 35 minutes or until the eggs have set.
Use a store-bought crust
We like to cook from scratch in our house, but that doesn’t mean there is anything wrong with taking a shortcut here or there. Life is busy and sometimes we need to simplify things and speed up the process. That’s where store-bought crusts come into play! Feel free to use one in place of the homemade version in the recipe card.
Switch out the ingredients!
There are some easy swaps you can make that can add extra flavour to this quiche!
Add some more veggies
Some variations we have made in the past include adding some extra veggies! I have made this quiche with the addition of corn and it is SO GOOD! We have also added cherry tomatoes too which are lovely in this quiche.
Swap in different fresh herbs or dry herbs
Our garden is bursting with lots of fresh herbs right now. I chose to use oregano and dill in this dish (maybe its my Greek girl taste buds coming into play here ha!). You can easily swap in different herbs. Parsley, thyme, and sage are also great herbs to use. Or whatever you feel like, really!
Don’t have fresh herbs on hand? Use dry herbs instead. As a general rule, you should use 1/3 of the amount of dried herbs. So if the recipe calls for 1 tablespoon of fresh herbs, you would use 1 teaspoon of dried herbs instead.
Hope you enjoy this recipe! Bon appetit!
-Cathy
You may also like:
Crustless Asparagus & Feta Quiche
Crustless Zucchini Pie
Zucchini & Feta Quiche
Ingredients
For the crust
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup butter cold, cubed
- 6 tablespoons ice cold water
For the filling
- 2 medium zucchini ends trimmed and sliced into 1/4 inch slices
- 2 green onions chopped
- 8 large eggs
- 1/2 cup feta crumbled
- 1/2 cup milk
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh dill chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
- Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork and place in the oven to blind bake for about 10 minutes.
- Meanwhile, in a large bowl, combine all the ingredients for the filling.
- Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40-45 minutes or until set.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
