Zucchini Feta Quiche – Easy, Pretty and Delicious!
Looking for a fresh and simple summer quiche? This zucchini feta quiche is light, original, and super easy to make – no pre-cooking needed! I found the spiral zucchini idea on Pinterest and instantly loved how clever and beautiful it looks. Trust me, it’s practical too!
Table des matières
A Quick Note Before We Start
This recipe has truly become one of my favorites. I’ve always loved the combo of zucchini and feta (or goat cheese), but this version adds that little wow factor when you bring it to the table! Plus, no need to sauté the zucchini beforehand – a real time-saver.
For the crust, I usually go with my homemade quiche crust or my olive oil shortcrust pastry but you can totally use store-bought pie crust (or puff pastry) if you’re short on time. Don’t hesitate to leave me a comment if you try the recipe!
Recipe card
Zucchini Feta Quiche – Easy, Pretty and Delicious!
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Equipment
- 10-inch (26 cm) quiche or tart pan
Ingredients
For the shortcrust pastry with olive oil
- 2 cups all-purpose flour 250 g
- 1 tsp salt 6 g
- ⅓ cup olive oil 70 ml
- 1 tbsp dried thyme
- ⅓ –½ cup cold water 100 ml
For the filling
- 2 zucchini
- 7 oz feta cheese 200 g
- 4 eggs
- 1 cup heavy cream 200 ml (or 15% fat, or use half-and-half)
- 2 tsp dried herbes de Provence or dried thyme
- 1 pinch of salt
- Pepper
Instructions
- Make the crust: In a bowl, combine the flour, dried thyme and salt. Add the olive oil and water, mix until it forms a dough. Shape into a ball, wrap, and refrigerate for 30 minutes.
- Preheat your oven to 355°F (180°C) convection or 375–390°F (190–200°C) regular.
- Roll out the dough and line your quiche pan. Prick the bottom with a fork. Cover with parchment paper, add pie weights (or dry beans/rice), and blind-bake for 15 minutes.
- Prep the zucchini: Wash, trim, and slice into thin ribbons using a vegetable peeler or mandoline.
- Crumble some feta onto a zucchini ribbon, roll it up, and repeat with the rest.
- Arrange the spirals upright in the pre-baked crust.
- In a bowl, whisk the eggs, cream, herbs, salt, and pepper.
- Pour over the zucchini.
- Bake the quiche for 40–45 minutes until golden and set. If it browns too much, cover loosely with foil toward the end. Let rest for 5 minutes before serving.
Notes
- Storage: This quiche can be eaten within 3–4 days, stored in an airtight container in the fridge.
- Freezing: Quiches freeze beautifully! Check out all my tips on how to freeze quiche while keeping the texture just right.
- Reheating: You can reheat it in the oven, microwave, or air fryer. Find all my tips on how to reheat quiche without making the crust soggy.
Nutrition
Classic Alternative: Sliced Zucchini Version
If spiral zucchini feels like too much fuss, here’s a shortcut:
- Slice zucchini into rounds or small cubes.
- Sauté for 5 to 6 minutes in a pan with a drizzle of olive oil and, if necessary, a little garlic (as in my zucchini clafoutis recipe).
- Mix with feta and pour into the crust. Continue as above with the custard and baking.
Variant ideas
- Cheese swaps: Try goat cheese, ricotta, or shredded mozzarella.
- Extra veggies: Add sun-dried tomatoes, olives, or thinly sliced red onions.
- Fresh herbs: Mint, basil, or oregano bring a lovely summer freshness.
What to Serve With Zucchini and Feta Quiche?
Perfect for a sunny lunch or light dinner. Here are some of my favorite pairing ideas:
- Tomato-cucumber salad or a simple tomato carpaccio
- Chilled soups: Try my Cucumber gazpacho or this melon-basil-mint soup
- A dipping sauce such as crème fraîche, lemon and chives or pistachio pesto.
For more ideas, find all my 40 Quiche Side Dish Ideas.
FAQ
Blind-baking is key with watery veggies like zucchini. Also, let the quiche rest before slicing – that way, any remaining moisture gets reabsorbed.
Yes ! Absolutely! A good-quality pie crust or puff pastry works well. Just remember to blind-bake it before filling.
You can try carrots, which also work well rolled into spirals. Or mix carrots and zucchini to add color.
Loved it! I also cubed it and added sun-dried tomatoes. This is my go to recipe for my abundance of zucchini growing in my garden!
Thank ou so much, Patricia!
This recipe is so easy to follow and makes a fancy looking dish! The flavors are delicious together and my family LOVED it! Will definitely make this again and again!
Thank you so much, Christine!
It looks delish! All the ingredients complemente a h other. Thanks!
Thanks, Annette!
Hi
This recipe sounds amazing and I’m going to make it for a bunch of friends that are coming over. Can I prepare any of this the day before just to make my life easier?
Hi Ann,
Yes, you can make the quiche in advance and reheat it in the oven (covered with parchment paper or alu foil) at 160 °C (320 °F) for about 10-15 minutes.
Best,
Géraldine
This is a favorite of ours and I make it regularly. The taste is fantastic. Love the recipe so much I bought Geraldine’s cookbook.
Thank you so much, Cheryl!
Delicious! I added a sauteed leek which added a nice onion/garlic flavor.
Thanks John!
I made this. And everyone else ate it.
It was absolutely delicious! It looked stunning.
(I did add some sundried tomoatoes for colour and an umami bonus.)
Would I make it again? In a heartbeat, with a caveat, I would not make the coiled zucchini. My elephant fingers slipped and fumbled for an hour with the zucchini and wet feta, next time the zuchini will be cubed and tossed in a hot pan first. 🙂
So happy you liked it! I know, with the zucchini cut in cubes, it’s much easier 😉 But sometimes, I like this elegant version!
I made this, it is delicious, it is more than pretty it is stunning to look at. (I added some sun dried tomatoes for colour and bonus umami)
My elephant fingers struggled with the zucchini/courgette coils, especially with the slippery feta. It took me a full hour and a lot of mess to finish assembling this, the finished product was worth it… Once ..
Next time I am going with the chopped up and caramalised courgette.zucchini version. 🙂
Vielen Dank für dieses raffinierte Rezept!
Ich habe es gestern Abend nachgebacken. Meine Familie war sehr begeistert!
Ich habe mich für die „Roll-Variante“ entschieden, die aufwändiger ist, aber wunderschön aussieht.
Dieses Rezept kommt (wie bereits die Lauch-Ziegenkäse-Speck-Quiche) in unser Familien Kochbuch ❤️
Nochmals: herzlichen Dank und liebe Grüße!
Das ist ja schön, danke Linda. Das freut mich so sehr, dass zwei meiner Rezepte in Eurem Familienkoch gelandet sind. Vielen Dank für diese nette Rückmeldung. Weiter viel Erfolg. Géraldine