Description
A simple and delicious zucchini feta quiche with a flaky crust, perfect for a quick dinner or brunch. Packed with fresh zucchini, creamy feta cheese, and aromatic herbs.
Ingredients
Scale
- 1 sheet ready-made pie crust
- 2 medium zucchinis, grated
- 150 g feta cheese, crumbled
- 3 large eggs
- 200 ml whole milk
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish and line it with the pie crust, trimming any excess.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add grated zucchini and cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, dried oregano, salt, and pepper.
- Spread the cooked zucchini and onion mixture evenly over the pie crust. Sprinkle crumbled feta cheese on top.
- Pour the egg mixture over the filling. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown.
- Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Squeeze out as much water as possible from the grated zucchini to prevent a soggy bottom.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the quiche cool for about 10 minutes before slicing for better structure.
- Leftovers can be stored covered in the fridge for up to 3 days and reheat well.
- For a gluten-free option, use a gluten-free pastry or make it crustless.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg