Zucchini and Feta Quiche
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Looking for a summer quiche that’s as pretty as it is easy to make? This zucchini and feta quiche checks all the boxes: it’s light, unique, and you don’t even need to pre-cook the zucchini. I discovered this method on Pinterest and immediately loved the idea of spiralized zucchini—you’ll see, it’s really convenient!
In This Post
A Quick Note Before We Start
I’ve really fallen in love with this quiche recipe. I already love the combination of zucchini and feta (or goat cheese), but this one also adds a little “wow” factor to the table! Plus, you don’t even need to sauté the zucchini first which is a bit time saver.
For the crust, I usually use my olive oil shortcrust pastry or sometimes classic shortcrust pastry, but if you want to save even more time, you can try using store-bought shortcrust or puff pastry. In any case, feel free to leave me a comment if you give it a try!
Recipe Card
Zucchini and Feta Quiche
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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
Prepare 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.
Prepare the filling
- 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 cutting the zucchini in slices and rolling them one by one is too much fuss (I get it 😉), here’s a shortcut:
- Cut the zucchini in slices or small cubes.
- Sauté them for 5 to 6 minutes in a skillet with a drizzle of olive oil and, if you like, a little garlic (much like in my zucchini clafoutis recipe)
- Then spread them directly over the quiche along with the feta crumbled in pieces and continue with the recipe.
Variation Ideas
- Cheese: Replace the feta with fresh goat cheese, ricotta, or even grated mozzarella.
- Vegetables: Add a few pieces of sun-dried tomatoes, olives, or thinly sliced red onions.
- Fresh herbs: Add a little fresh mint, basil, or oreganoto the egg batter.
What to Serve With Zucchini and Feta Quiche?
Here are my favorite side dishes that go really well with this quiche in the summer:
- A tomato and cucumber salad or tomato carpaccio
- A cold soup, such as cold cucumber soup or cold melon, basil, and mint soup
- A simple dip, such as one made with crème fraîche, lemon, and chives, or a pistachio pesto
For more side ideas to serve with a quiche, check out all my suggestions for quiche sides here.
FAQs About Zucchini and Feta Quiche
To prevent the crust from getting soggy, it’s essential to blind-bake it, especially when using water-rich vegetables like zucchini: that’s what keeps it nice and crispy. Also, remember to let the quiche rest for a few minutes after taking it out of the oven before cutting it: this allows the residual moisture from the zucchini to be fully absorbed.
Yes! You can definitely use store-bought shortcrust or puff pastry.
You can try it with carrots: rolling them into spirals works really well, too. Or a mix of carrots and zucchini, to add some color.
Hi, Geraldine! Just wondering if you or anyone has tried to make this gluten-free? Wondering how it turned out, if so.
Hi Joann, it’s basically just the quiche crust that needs to be gluten-free. I tried many recipes for a gluten-free quiche crust but so far I haven’t found the perfect one. If you simply replace the flour with a gluten-free mix, it will work, it’s just that the crust is not so easy to roll out. Give me a few more weeks and I will come up with a good gf quiche crust recipe!
Elegant and delicious pie, have made it couple of times when courgettes are on season. Highly recommended.
Thank you so much, Titta!
I will be making this today and per the comments I will be adding some sun dried tomatoes and chives from my garden. 💜
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!
Easy is not a word I would use because rolling the zucchini was not easy. Neither the less it’s a very light summery recipe, in my opinion even better the following day because the zucchini taste realy comes out.
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