Zucchini Feta Quiche Recipe tastes bright, savory, and a little tangy, with tender zucchini tucked into a custardy egg filling and a crisp, buttery crust. It works perfectly for brunch, light dinner, or meal prep, and you can get it on the table in about 1 hour total. I tested this version on a sleepy Sunday while my dog judged me from the couch, and it passed both the human and canine sniff test.
Why Zucchini Feta Quiche Recipe Is Worth It
This quiche packs a lot of flavor into simple ingredients, so it feels special without any fancy steps. The salty feta, sweet zucchini, and hint of garlic taste rich and satisfying, yet the texture stays light.
You can serve this Zucchini Feta Quiche Recipe warm, room temperature, or chilled, so it fits busy schedules and potlucks. It also uses pantry shortcuts like store bought crust and dried herbs, which keeps the process easy on hectic mornings.
“This Zucchini Feta Quiche Recipe tastes like a cafe brunch at home, with a flaky crust and creamy, cheesy filling that disappears in minutes.” ★★★★★
Ingredients You Need
Crust
- 1 refrigerated pie crust, 9 inch, unbaked
- Use a good quality brand like Pillsbury or Trader Joe’s for best texture.
- You can use a frozen deep dish crust and skip rolling.
Vegetable & cheese filling
- 2 medium zucchini, thinly sliced or shredded (about 3 cups)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 ounces feta cheese, crumbled
- Use block feta in brine for better flavor and less dryness.
- 1 cup shredded cheese, such as mozzarella, Monterey Jack, or mild cheddar
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh herbs
- Good options: parsley, dill, basil, or chives
- Use 2 teaspoons dried Italian seasoning if you do not have fresh herbs
Egg custard
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream or half and half
- Use all milk if you want a lighter quiche, or all half and half for extra richness.
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional, for a little heat
- 1/4 teaspoon dried oregano or thyme
Pantry shortcuts & substitutions
- Use pre shredded cheese to save time, though hand shredded melts creamier.
- Use pre crumbled feta, but check labels and choose one with minimal additives.
- Use frozen zucchini, thawed and squeezed dry, if fresh zucchini looks sad at the store.
Equipment list
- 9 inch pie dish, preferably glass or ceramic
- Large skillet
- Mixing bowls
- Whisk
- Cutting board and sharp knife
- Box grater or mandoline if you shred or slice zucchini
- Measuring cups and spoons
- Foil or pie shield to protect crust edges
Quick Tips & substitutions
- Sauté zucchini until it loses most of its moisture so the quiche sets nicely.
- Blind bake the crust for 10 minutes to keep the bottom from turning soggy.
- Use all milk instead of cream for a lighter Zucchini Feta Quiche Recipe.
- Swap feta with goat cheese or ricotta salata if you want a milder tang.
- Use gluten free pie crust to keep the recipe gluten free.
- Add a handful of baby spinach to the skillet with the zucchini for extra greens.
- Pat zucchini dry with paper towels after sautéing to remove extra moisture.
- Use lactose free milk and a lactose free hard cheese if you need a low lactose option.
How to Make Zucchini Feta Quiche Recipe
Step 1: Prep the crust
Preheat the oven to 375°F. Fit the pie crust into a 9 inch pie dish, press it into the corners, and crimp the edges. Prick the bottom with a fork several times.
Line the crust with parchment and fill it with pie weights or dried beans. Bake 10 minutes, then remove the parchment and weights. Set the crust aside while you prepare the filling.
Step 2: Cook the zucchini and aromatics
Heat olive oil and butter in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until it softens and turns translucent. Stir in garlic and cook 30 seconds until it smells fragrant.
Add zucchini slices or shreds and a pinch of salt. Cook 6 to 8 minutes, stirring often, until the zucchini softens and most of the liquid cooks off. Spread the mixture on a plate to cool slightly while you mix the custard.
Step 3: Mix the egg custard
Crack the eggs into a medium bowl and whisk until the yolks and whites blend smoothly. Add milk, cream or half and half, salt, pepper, red pepper flakes, and dried herbs. Whisk until the mixture looks uniform and slightly frothy.
Taste a small drop for seasoning and adjust salt or pepper if needed. Set the custard aside while you build the quiche layers. This step keeps the texture silky and the flavor balanced.
Step 4: Assemble the Zucchini Feta Quiche Recipe
Sprinkle half of the shredded cheese over the bottom of the par baked crust. Spread the zucchini and onion mixture evenly over the cheese. Scatter the crumbled feta and Parmesan over the vegetables.
Top with the remaining shredded cheese. Pour the egg custard slowly over the filling, tilting the dish slightly so the liquid spreads evenly. Place the pie dish on a baking sheet to catch any drips and to make transfer easier.
Step 5: Bake
Place the quiche on the center rack of the oven. Bake 35 to 40 minutes at 375°F until the center looks set and the top turns golden in spots. If the crust edges brown too quickly, cover them loosely with foil.
Check the center by gently jiggling the dish; it should move slightly but not look liquid. You can also insert a knife near the center; it should come out mostly clean. Pull the quiche from the oven and set it on a rack.
Step 6: Cool and slice
Let the Zucchini Feta Quiche Recipe cool at least 15 to 20 minutes before slicing. This rest time helps the custard firm up so the slices cut cleanly. Use a sharp knife and a pie server to lift out wedges.
Serve warm, room temperature, or chilled from the fridge. I like to cut it into 6 large slices for dinner or 8 smaller slices for brunch buffets. Leftovers taste even better the next day as the flavors meld.
Recipe Variations
- Gluten free: Use a gluten free pie crust or make a crust with almond flour and grated Parmesan.
- Crustless: Skip the crust, grease the pie dish, and bake the filling directly in the dish for a lower carb option.
- Extra protein: Add 1 cup cooked, crumbled turkey sausage or diced ham to the zucchini layer.
- Veggie packed: Add sliced cherry tomatoes, roasted red peppers, or sautéed mushrooms.
- Vegan style: Use a vegan pie crust, swap eggs with a chickpea flour batter or tofu blend, and use vegan feta and shredded cheese.
- Herb heavy: Double the fresh herbs and add fresh dill and basil for a more pronounced herb flavor.
- Spicy: Add extra red pepper flakes or a small diced jalapeño to the skillet with the onion.
Ways to Serve Zucchini Feta Quiche Recipe
- Pair a warm slice with a simple green salad and lemony vinaigrette.
- Serve with roasted potatoes or sweet potatoes for a heartier meal.
- Pack chilled slices in lunch boxes with carrot sticks and hummus.
- Offer it at brunch with fresh fruit salad and yogurt.
- Cut into small squares and serve as finger food at baby showers or potlucks.
Storage Success
Let the Zucchini Feta Quiche Recipe cool to room temperature before you store it, so condensation does not make the crust soggy. Wrap the dish tightly with plastic wrap or transfer slices to an airtight container, then refrigerate for up to 4 days. Reheat slices in a 325°F oven or toaster oven for 10 to 15 minutes until warm, which keeps the crust crisp and the filling tender. Freeze individual slices tightly wrapped for up to 2 months, and reheat from frozen at 325°F until hot in the center.
Zucchini Feta Quiche Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, press it into the corners, and crimp the edges. Prick the bottom of the crust several times with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Set the crust aside while you prepare the filling.
- Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the zucchini and a pinch of salt. Cook, stirring often, for 6 to 8 minutes, until the zucchini softens and most of the moisture cooks off. Spread the mixture on a plate to cool slightly while you mix the custard.
- In a medium bowl, whisk the eggs until the yolks and whites are fully blended.
- Add the milk, cream or half and half, salt, black pepper, red pepper flakes if using, and dried herbs. Whisk until the mixture is uniform and slightly frothy. Taste a tiny drop and adjust seasoning if needed.
- Sprinkle half of the shredded cheese evenly over the bottom of the par-baked crust.
- Spread the zucchini and onion mixture evenly over the cheese. Scatter the crumbled feta and grated Parmesan over the vegetables, then sprinkle with the remaining shredded cheese. Add the chopped fresh herbs if using.
- Pour the egg custard slowly over the filling, tilting the dish gently so the custard spreads evenly. Place the pie dish on a baking sheet to catch any drips and make it easier to transfer.
- Bake the quiche at 375°F (190°C) for 35 to 40 minutes, until the center is just set and the top is lightly golden. If the crust edges brown too quickly, cover them loosely with foil.
- Check for doneness by gently jiggling the dish; the center should move slightly but not look liquid. You can also insert a knife near the center; it should come out mostly clean.
- Remove the quiche from the oven and let it cool on a rack for at least 15 to 20 minutes before slicing. Cut into wedges and serve warm, at room temperature, or chilled.
Notes
Approximate per serving (1 of 8): 290 calories; fat 21 g; saturated fat 10 g; carbohydrates 16 g; fiber 1 g; sugars 4 g; protein 10 g; sodium 430 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
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