Easy Zucchini Feta Quiche
Let Me Tell You a Little Story About Zucchini Feta Quiche…
I’ll be honest: the first time I made this Easy Zucchini Feta Quiche, I was basically just trying to use up some sad-looking zucchini and half a block of feta that kept staring at me every time I opened the fridge. It was a Sunday morning, a bit chilly—honestly, I would’ve just had toast, but my neighbor popped by with a dozen eggs from her chickens (thanks, Linda!), and I thought, why not?
This quiche reminds me of those lazy weekends where the kitchen is a little messy, the dog is underfoot, and everyone is still in pajamas well past noon. There’s something comforting about that, don’t you think? (Also, full disclosure: I once dropped the whole thing on the floor. The dog approved, but I do not recommend that step.)
Why You’ll Actually Love Making This
I make this when I want something that feels fancy(ish) but barely takes any effort. My family goes absolutely bonkers for it, especially if I sneak a bit of cheddar in with the feta—yeah, I bend the rules. Sometimes I just use store-bought pastry because honestly, who has time to make dough from scratch every time? (If you do, teach me your ways.) Plus, it’s forgiving if you, say, forget it in the oven for a couple extra minutes—ask me how I know.
What Goes In (and What I Swap Out When I’m Lazy)
- 1 ready-made pie crust (I sometimes use puff pastry because that’s what was lurking in my freezer; my grandmother said always to use shortcrust, but I’ve never noticed a huge difference!)
- 2 medium zucchinis, grated (if you’re in a pinch, yellow squash works fine—I’ve even tried a mix)
- 4 large eggs (fresh is fab, but supermarket ones do the trick too)
- 1/2 cup (about 120ml) heavy cream (or just use milk if that’s what you have—I’ve even mixed in a bit of Greek yogurt and nobody complained)
- 100g feta cheese, crumbled (I use more if nobody is watching, but that’s just me)
- 1 small onion, finely chopped (skip it if you hate onions, or swap for a shallot if you’re feeling posh)
- 1–2 garlic cloves, minced (I love garlic; you do you)
- Handful of fresh parsley or dill, chopped (or a teaspoon dried herbs, honestly…)
- Salt & pepper to taste
- Optional: a handful of grated cheddar or parmesan, or even sun-dried tomatoes for a little zing
How I Actually Throw It Together
- Preheat your oven to 180°C (350°F). If your oven runs hot (mine does, it’s temperamental), maybe go a touch lower.
- Roll out your pie crust into a 9-inch quiche dish or pie plate. Sometimes I just press the pastry in with my fingers. Dock the base a few times with a fork. (This part always feels fancier than it is.)
- Grate the zucchini and then give it a good squeeze in a clean tea towel or some kitchen paper. Seriously, get as much water out as you can. Otherwise, you’ll have a soggy bottom—and not in the fun way. I once skipped this and regretted it.
- In a pan, heat a splash of oil and cook the onion until soft. Toss in the garlic for the last minute. You can skip this if you’re in a rush, but it adds a nice depth.
- In a bowl (the big one, trust me), whisk eggs and cream together. Stir in the drained zucchini, softened onions and garlic, herbs, and most of the feta (save some for the top!). Add salt and pepper. This is where I usually sneak a taste—just to check for seasoning, obviously.
- Pour the mixture into your crust and scatter the rest of the feta (plus any other cheese you fancy) over the top. If it looks a bit lumpy, that’s fine; don’t stress.
- Bake for around 35–40 minutes, or until the top is golden and set (a little wobble in the middle is ok, it’ll firm up as it cools). If the edges start to brown too quickly, I just cover them with a bit of foil. Or sometimes I just let them get dark—no one’s complained yet.
- Let it cool for a bit before slicing—unless you like quiche lava, which is a vibe I guess.
Stuff I’ve Learned (the Hard Way)
- Don’t skip squeezing the zucchini. Seriously, you’ll end up with a puddle.
- Actually, I find it works better if you rest the quiche 10 minutes before slicing; it holds its shape way better.
- If you use puff pastry, it puffs a lot—sometimes it tries to escape the dish. Just push it back in, it’s fine.
- You can totally prep the filling the night before if you’re pressed for time in the morning.
Variations I’ve Tried (And One That Flopped)
- Add chopped spinach instead of half the zucchini—good for when you’re low on one or the other.
- Chopped cooked bacon is wonderful if you want something heartier.
- I tried swapping feta for blue cheese once. Big mistake. Maybe your tastebuds are bolder than mine, but…nope.
- For a crustless version, just skip the pastry and pour everything into a greased pie dish. It’s not quite the same, but it’s lighter (I do this sometimes when I’m pretending to be healthy).
What You’ll Need (And What To Do If You Don’t Have It)
- 9-inch pie/quiche dish (I’ve made this in a brownie pan before—turned out fine, just a bit square…)
- Box grater (or use a food processor if you’re in a hurry; hand-chopping takes ages, but works in a pinch)
- Mixing bowl (the bigger the better)
- Whisk or fork (either is fine, honestly)
How To Store It (If It Somehow Survives)
Keep leftovers covered in the fridge for up to 3 days. It reheats nicely in a microwave or low oven, though honestly, in my house it never lasts more than a day! Actually, I think the flavor gets even better the next day—if you can wait that long.
How I Like To Serve It (And My Family’s Little Traditions)
This is lovely warm or at room temp—great for brunch with a big leafy salad (and maybe a cheeky mimosa, if it’s that kind of morning!). Sometimes I’ll serve it with a blob of Greek yogurt or a quick tomato salsa on the side. My youngest insists on ketchup, but I try not to judge.
Lessons Learned (Pro Tips, a Few Regrets)
- I once tried rushing the crust and didn’t let it pre-bake at all—total swampy mess. Give it a quick bake if you can, 10 minutes is plenty.
- Don’t skip seasoning the filling. Feta is salty, but a little extra black pepper wakes it all up.
- If you want mega-crispy edges, brush the crust with egg before filling. Makes you look like you know what you’re doing.
FAQs From Real Life (And My Inbox)
- Can I freeze this quiche? Yeah, but I find the texture goes a bit weird after thawing. If you must, wrap tightly, freeze, and reheat gently. Here’s a good guide on freezing quiche from Simply Recipes.
- How do I make it gluten free? Just use a gluten-free pastry (the store-bought ones are surprisingly decent these days, like this one from Schär) or go crustless.
- What if I don’t have feta? Goat cheese is pretty good, or honestly, cream cheese and a bit of extra salt. Or, on second thought, just use whatever cheese you like best. It’s your quiche!
- Can I add meat? Absolutely—ham, cooked sausage, or smoked salmon (really good, but a bit spendy). Maybe just give the meat a quick fry first, so it doesn’t make things watery.
- Why is my quiche watery? Probably the zucchini wasn’t squeezed enough—or maybe the oven was too low. I used to make this mistake all the time, trust me.
One Last Thing (Because I Always Forget Something)
If you’re looking for other brunch ideas, check out BBC Good Food’s brunch collection—I get lost in their recipes every time. And, if you’re not a quiche fan, I dunno, maybe try a frittata instead? But really, just give this a whirl. It’s foolproof (mostly), and even if it comes out wonky, it’ll still taste grand. Cheers!
Ingredients
- 1 sheet ready-made pie crust
- 2 medium zucchinis, grated
- 150 g feta cheese, crumbled
- 3 large eggs
- 200 ml whole milk
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish and line it with the pie crust, trimming any excess.
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2Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add grated zucchini and cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
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3In a large bowl, whisk together the eggs, milk, dried oregano, salt, and pepper.
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4Spread the cooked zucchini and onion mixture evenly over the pie crust. Sprinkle crumbled feta cheese on top.
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5Pour the egg mixture over the filling. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown.
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6Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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