Zucchini And Feta Quiche

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A very simple, easy to follow and delicious vegetarian zucchini and feta quiche. Made with homemade shortcrust pastry, zucchini, spring onions, cream cheese, feta, yogurt and black olives. Tastes amazing served warm or cold.


This zucchini and feta quiche recipe is so easy to make and uses uncomplicated ingredients. All you have to do is make my go-to shortcrust pastry, make the filling and bake. I’ve made it couple of times and it always turned out well.

What you’ll need to make a cheesy zucchini quiche

For the pastry

  • 250 g (2 cups + 2 tablespoons/ 8.8 oz/ ½ lbs) plain flour
  • 150 g butter (about 2/3 cup butter/ 5.3 oz/1/3 lbs), cold, plus extra for the form
  • 1 egg
  • 1 teaspoon sugar

For the filling

  • 1 medium zucchini (300 g/ 2/3 lbs)
  • 6 spring onions
  • 6 sprigs fresh parsley
  • 2 eggs
  • 5 tablespoons plain yogurt
  • 175 g (6 oz/ ¾ cup) cream cheese
  • 400 g (14 oz) feta cheese
  • 1 garlic clove
  • Salt and freshly ground pepper to taste
  • 20 black olives, without pit

How to make zucchini and feta quiche

Make the pastry

Grease a flan dish (tart tin) with butter and set aside. Combine butter, egg, sugar and flour in a bowl with your hands to a firm dough.

Using your hands press the dough into the greased tart tin. Don’t forget to make the pastry a bit high on the sides . Put the tart tin with pastry in the fridge while making the filling.

Make the filling

In the meantime rinse zucchini, pat dry with paper towels and cut into thin slices. I used a vegetable slicer.

Rinse spring onions and pat dry with paper towels. Cut off stems and top of the onions and cut into small rings.

Rinse fresh parsley as well, pat dry as well and chop finely. Then peel and mince garlic.

Preheat the oven to 180°C (356 °F), with both top and bottom heat. Put feta in a bowl and break it into smaller pieces using fork or the back of the spoon to. Add eggs, cream cheese and yogurt to the bowl and mix until well combined. Stir in minced garlic and season with freshly ground pepper.

Combine and bake

Remove the tart tin from the fridge. Arrange zucchini slices on top of pastry, then scatter spring onions evenly over zucchini. Sprinkle fresh parsley over the top and season lightly with salt and pepper. Pour the cream, egg and feta mixture over the top and arrange black olives on top.

Bake for 1 hour or until the feta mixture is lightly golden brown. Let rest for 5 minutes. Serve warm or cold.

More vegetarian main dishes

Zucchini and feta quiche

A very simple, easy to follow and delicious vegetarian zucchini and feta quiche. Made with homemade shortcrust pastry, zucchini, spring onions, cream cheese, feta, yogurt and black olives. Tastes amazing served warm or cold.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Brunch, Main Course
Cuisine: European, French
Keyword: cheesy zucchini quiche, green vegetables, how to, shortcrust pastry, vegetarian, zucchini and cheese tart
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Tart tin (flan dish)
  • Cutting board
  • Knife
  • paper towels
  • Medium bowl
  • spoon

Ingredients

For the pastry

  • 250 g (2 cups + 2 tablespoons/ 8.8 oz/ ½ lbs) plain flour
  • 150 g (⅔ cup/5.3 oz/ ⅓ lbs) butter cold
  • 1 egg
  • 1 teaspoon sugar

For the filling

  • 2 eggs
  • 1 medium zucchini (300 g/ ⅔ lbs)
  • 6 spring onions
  • 6 sprigs fresh parsley
  • 5 tablespoons plain yogurt
  • 175 g (¾ cup/ 6 oz) cream cheese
  • 400 g (14 oz) feta cheese
  • 1 garlic clove
  • 20 black olives without pit
  • salt and freshly ground pepper

Instructions

  • Grease a flan dish (tart tin )with butter and set aside. Combine butter, egg, sugar and flour in a bowl with your hands to a firm dough. Using your hands press the dough into the greased tart tin. Don't forget to make the pastry a bit high on the sides . Put the tart tin with pastry in the fridge while making the filling.
  • In the meantime rinse zucchini, pat dry with paper towels and cut into thin slices. I used a vegetable slicer. Rinse spring onions and pat dry with paper towels. Cut off stems and top of the onions and cut into small rings. Rinse fresh parsley as well, pat dry as well and chop finely. Then peel and mince garlic.
  • Preheat the oven to 180°C (356 °F), with both top and bottom heat. Put feta in a bowl and break it into smaller pieces using fork or the back of the spoon. Add eggs, cream cheese and yogurt to the bowl and mix until well combined. Stir in minced garlic and season with freshly ground pepper.
  • Remove the tart tin from the fridge. Arrange zucchini slices on top of pastry, then scatter spring onions evenly over zucchini. Sprinkle fresh parsley over the top and season lightly with salt and pepper. Pour the cheesy mixture over the top. Arrange black olives on top and bake for 1 hour or until the feta mixture is lightly golden brown. Let rest for 5 minutes. Serve warm or cold.

Did you make this recipe? I would be thrilled if you could write a comment or share a photo of your creation on Ester kocht Facebook Page or @ester.kocht on Instagram.

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