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Zucchini Quiche with Feta and Mint Recipe

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4.1 from 2 reviews

This Zucchini Quiche with Feta and Mint is a delicious and savory pastry perfect for brunch or light dinner. Featuring a crisp homemade pastry crust filled with a creamy mixture of grated zucchini, tangy feta cheese, fragrant mint, eggs, and cream, this quiche offers a wonderful balance of freshness and richness. The quiche is blind-baked before filling and then baked until perfectly set, resulting in a flaky crust and a tender, flavorful filling.

  • Total Time: 3 hours 25 minutes
  • Yield: 10 servings

Ingredients

Pastry

  • 200 gr (1 1/3 cup) Plain / All-Purpose Flour
  • 1/2 teaspoon Table Salt
  • 100 gr (7 tablespoons) Unsalted Butter (very cold, cut into small cubes)
  • 65 ml (1/4 cup) Water (very cold)

Filling

  • 300 gr (10.5 oz) Grated Zucchini (about 1 medium zucchini)
  • 200 gr (7 oz) Feta Cheese (cut into small cubes)
  • 12 Mint Leaves (or to taste, finely chopped)
  • 4 Eggs
  • 300 ml (1 1/4 cup) Heavy / Thickened Cream
  • 1 1/2 teaspoons Table Salt
  • 1/2 teaspoon Pepper
  • 1/2 small Zucchini, thinly sliced (optional, for topping)

Instructions

  1. Prepare the Quiche Pastry: Place the flour and salt in the bowl of a food processor and blend briefly to combine.
  2. Add Butter: Add the very cold butter cubes and pulse until the mixture resembles fine crumbs.
  3. Add Cold Water: Slowly add the cold water while blending, continuing until the dough just starts to come together.
  4. Form and Chill Dough: Gather the dough into a ball, sandwich it between two sheets of baking paper, and roll into a disk about 3 to 4 mm thick; place the dough on a flat tray and chill in the fridge for at least one hour.
  5. Line Quiche Pan: Take the dough out and line your quiche pan with it. Prick the bottom with a fork and refrigerate again for another hour.
  6. Preheat Oven and Freeze Pastry: Preheat the oven to 180°C (350°F) and place the pastry-lined pan in the freezer while the oven heats.
  7. Blind-Bake the Pastry: Bake the pastry for 15 to 20 minutes or until the base feels slightly dry to the touch. Remove from oven and set aside.
  8. Prepare Filling Ingredients: Grate the zucchini and drain thoroughly in a fine-mesh sieve, pressing to remove moisture. Cube the feta cheese and finely chop the mint leaves.
  9. Make the Filling Mixture: In a large bowl, whisk together eggs, heavy cream, salt, and pepper until smooth and combined.
  10. Add Filling Components: Fold in the drained zucchini, cubed feta, and chopped mint gently until evenly mixed.
  11. Assemble the Quiche: Pour the filling into the blind-baked pastry shell. Optionally, arrange the thinly sliced zucchini on top for decoration.
  12. Bake the Quiche: Return the assembled quiche to the oven and bake for 40 to 50 minutes or until the filling is fully set and slightly golden on top.
  13. Rest Before Serving: Remove the quiche from the oven and let it rest at room temperature for 10 to 20 minutes to allow it to firm up before slicing and serving.

Notes

  • Use very cold butter and water for a flakier pastry crust.
  • Removing excess moisture from the grated zucchini prevents a soggy quiche filling.
  • Blind baking the crust ensures it stays crisp and doesn’t get soggy during baking.
  • The resting time after baking helps the quiche set, making slicing easier.
  • Author: Amelia
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Quiche and Tarts
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/zucchini-quiche-with-feta-and-mint-recipe/