Perfect Summer dish, this delicious Zucchini Quiche with Feta and Mint can be served for breakfast, brunch, lunch or even dinner. It is a great recipe to make for a party or to bring to an outdoor gathering!
300gr (10.5 oz)Grated Zucchini(about 1 medium size zucchini)
200gr (7 oz)Feta Cheese
1dozenMint Leaves(or to taste)
300ml (1 1/4 cup)Heavy / Thickened Cream
1 1/2teasp.Table Salt
Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.
Assemble ino a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
Line your quiche pan with the Pastry (see note 3), prick the bottom with a fork then place back in the fridge to rest for another hour.
Preheat your oven on 180'C/350'F and place the pastry in the freezer while it is preheating. Blind-bake for 15 to 20 minutes, or until the bottom of the pastry seems slightly dry to the touch. Set aside.
Grate the Zucchini and place in a thin-mesh sieve in the sink to drain. Press on it to remove as much moisture as possible. Set aside.
Cut the Feta Cheese into small cubes and finely chop the Mint Leaves. Set aside.
In a large mixing bowl, whisk together the Eggs, Cream, Salt and Pepper until combined.
Add the drained Grated Zucchini, cubed Feta and chopped Mint. Stir to combine.
Pour the quiche filling inside the partially blind-baked pastry.
Optional: top the quiche with the thinly sliced Zucchini
Place in the oven to finish baking for 40 to 50 minutes, or until the filling has set (see note 4).
Leave to rest at room temperature for 10 to 20 minutes before serving.
Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.I used a 5cm/2inch deep by 25cm/10 inch wide Quiche Pan. This recipe will also work with a less deep but wider pan, but you might need to reduce the baking time for a shallower quiche.Ingredient Notes:
Grated Zucchini: it needs to be drained very well to avoid leaking water in the filling while cooking. If not drained properly, it will make the quiche very watery.
Mint: I used fresh mint but you can use dry mint if preferred.
This pastry can be made by hands if you don't have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry.
You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
You may need to let the pastry come back to room temperature for a few minutes if it seems to cold/hard to handle.
To know the filling is fully baked, gently move the pan back and forth. If you see the filling move/jiggle, it needs more time in the oven.