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 bring to an outdoor gathering!
Why we love this recipe
When my Summer garden is bursting with fresh Zucchinis, Quiches are my go-to dish to use them all! With the zucchini both grated inside the filling and sliced as a topping, this quiche is packed with this vegetable.
Zucchini is simply a great (and delicious) ingredient to bake with, whether you are making savoury bakes like these Goat's Cheese and Zucchini Muffins or trying to hide veggies in sweet treat like for these Double Chocolate Zucchini Muffins!
This Zucchini Quiche is super light and fresh, especially with the addition of Feta Cheese and Mint. It is the ultimate Summer dish that can be served at any time of the day for every meal. It's also a great recipe to make for outdoor parties and picnics!
The crust used for this recipe is my classic Savoury Shortcrust Pastry made out of 4 basic ingredients: Flour, Salt, Butter and Water. It is a deliciously flakey pastry that always works so well with creamy, cheesy quiche fillings.
If preferred, you could of course use a pre-made crust rather than a homemade one, but make sure it is not a sweetened one.
For the Filling, you will need (Scroll down to recipe card for all measurements):
- Zucchini: I used both grated zucchini inside the filling and some thinly sliced zucchini placed over the filling to finish the quiche. You could discard the sliced ones if preferred.
- Filling Base: Eggs & Heavy / Thickened Cream, as always for a Quiche. I used medium size eggs.
- Feta Cheese: a sharp, salty and tangy cheese that balances the mild taste of zucchini really well just like it does with spinach in my Spinach and Feta Quiche! Alternatively, you could also use Goat's Cheese for a similar flavour.
- Mint: optional, but a great way to boost the flavours of the dish. I used Fresh Mint but you could use dried mint if preferred.
- Seasoning: Salt + Pepper. You can really add any Spices you want to the mix as well! Garlic, Onion Powder, some Chilli Powder or even Cumin will work great here.
How to make Zucchini Quiche
Step 1: making the pastry
If you are using a homemade crust, start by preparing the Pastry either by hands or with a food processor. I personally prefer to make it in the food processor as it is quicker, less messy and gives better results!
- Photo 1: Place the Flour and Salt in the bowl of your Food Processor and pulse to mix.
- Photo 2: Add the very cold Butter, cut into small cubes.
- Photo 3: Pulse to cut the butter into the flour. Continue until you get thin crumbs.
- Photo 4: Slowly add the Cold Water, a little bit at the time while pulsing (you might need a little bit more or less water). Continue to mix until the dough starts to come together.
Once the pastry crust is ready, bring it together into a ball and roll it between two sheets of baking paper. Place it in the fridge to rest for at least 1 hour before lining your Quiche Pan.
Dock the bottom of the pastry (prick it with a fork), then place back in the fridge to rest for at least another hour. Preheat your oven on 180'C/375'C and place the quiche pastry in the freezer in the meantime.
You can see all the detailed instructions, tips and tricks to make this pastry in my Quiche Pastry Crust recipe.
Step 2: preparing the filling ingredients
- Photo 1: Blind-bake the pastry for about 20 minutes, or until the bottom of the pastry feels slightly dry to the touch. Set aside while you prepare the quiche filling.
- Photo 2: Grate the Zucchini and place it in a thin-mesh sieve in the sink to drain. Press on the zucchinis to remove as much water as you can. Set aside.
- Photo 3: Prepare the rest of the Filling Ingredients: cut the Feta Cheese into small Cubes, finely chop the Mint Leaves and cut the rest of the Zucchini into thin slices. Set aside.
- Photo 4: in a large mixing bowl, whisk together the Eggs and Cream with the Salt and Pepper.
Step 3: assembling the quiche
- Photo 5: add the drained Grated Zucchini, chopped Mint and Feta cubes to the Egg/Cream mixture.
- Photo 6: mix all the ingredients together until combined.
- Photo 7: pour the Zucchini Quiche Filling into the partially blind-baked Pastry
- Photo 8: (optional) top with the thinly sliced Zucchinis. They might sink a little bit, that's normal.
Bake in an oven preheated on 180'C/350'F for about 40 minutes, or until the filling has set. Leave to cool down a little bit before serving.
I added a little bit more chopped mint to the baked quiche just before serving, but that's optional.
Tips to make this recipe
- To avoid getting a watery zucchini quiche, make sure to drain the grated zucchini very well as it is a vegetable that contains a lot of water. You want to make sure it is as dry as possible before mixing it in with the rest of the ingredients.
- Add any of your favourite veggies, herbs or even meat to this quiche to customise it. Quiches are a great way to empty your fridge. Check out these 18 Vegetarian Quiche Recipes for more inspiration!
- Leave the quiche to rest for 10 to 20 minutes after coming out of the oven and before serving. This is to help the filling to finish setting, otherwise it will melt down on your plate.
Storing & Freezing
If not served straight away, this zucchini quiche should be kept in the fridge and will last up to 3 days.
To store leftover quiche, make sure to cover it with wrap or foil. You can either keep it whole or in individual slices.
Quiches do freeze very well. I personally prefer to freeze it in individual slices (covered in a layer or wrap and foil), but you could also freeze the whole quiche.
Simply leave it to cool down completely when it comes out of the oven, then freeze on top of a flat tray. When fully frozen, wrap in a layer of plastic wrap and foil.
Leave to thaw in the fridge overnight, and/or place in the oven for about 10 minutes to thaw/reheat. I don't recommend reheating quiche in the microwave as it will make the crust soggy.
Yes, I highly recommend partially blind baking the pastry so that the bottom does not get soggy. About 20 minutes in the oven should be enough to slightly dry the bottom of the crust. I do not use beads or weights to blind-bake quiche pastry.
To know that the custard filling is baked, gently move the pan back and forth. If the filling moves/jiggles, it probably needs a little bit more time in the oven. The filling should be almost fully set when it comes out of the oven.
I always have quiches on their own, but they are also great served with a side of Green Salad.
Yes, this quiche will last for up to 3 days in the fridge, although it is better served fresh. The Pastry can be prepared and kept unbaked in the fridge for one day or in the freezer (inside the quiche pan) for up to 3 months.
If you know you are making this quiche ahead, I recommend slightly under-baking it and finish the baking in the oven just before serving.
More Quiche Recipes
- Greek Quiche from 4 Sons 'R' Us
- Smoked Salmon Quiche
- Cheese and Tomato Quiche
- Asparagus and Feta Quiche
- Spinach and Mushroom Quiche
- Leek and Mushroom Quiche
- Cheddar and Broccoli Quiche
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Zucchini Quiche with Feta and Mint
- 200 gr (1 1/3 cup) Plain / AP Flour
- 1/2 teasp. Salt
- 100 gr (7 tablesp.) Unsalted Butter - very cold
- 65 ml (1/4 cup) Water - very cold
- 300 gr (10.5 oz) Grated Zucchini - (about 1 medium size zucchini)
- 200 gr (7 oz) Feta Cheese
- 1 dozen Mint Leaves - (or to taste)
- 4 Eggs
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teasp. Table Salt
- 1/2 teasp. Pepper
- 1/2 small Zucchini, sliced - optional
- 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.
- Roll the pastry between two sheets of baking paper, 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/375'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.
- 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.