Delicious Zucchini Quiche with Feta and Mint: Your Perfect Summer Meal

Embrace the vibrant flavors of summer with this exquisite Zucchini Quiche featuring the tangy notes of Feta cheese and the refreshing aroma of fresh Mint. This versatile dish is a true crowd-pleaser, perfect for brightening up your breakfast, adding elegance to brunch, making a light and satisfying lunch, or serving as a delightful dinner centerpiece. Its irresistible appeal makes it an excellent choice for any party, outdoor gathering, or simply a delicious family meal enjoyed alfresco.

Why You’ll Adore This Zucchini, Feta, and Mint Quiche

There’s nothing quite like the abundance of a summer garden, and when zucchinis are overflowing, a delicious quiche becomes my absolute favorite way to utilize this versatile vegetable. This recipe ensures that every bite is bursting with zucchini goodness, incorporating it both grated within the creamy filling and delicately sliced as a beautiful topping. It’s a wonderful way to enjoy the fresh, mild taste of zucchini in a savory, satisfying form.

Zucchini truly shines in baking, proving its adaptability in both sweet and savory applications. Beyond this incredible quiche, it lends a delightful texture and moisture to dishes like Goat’s Cheese and Zucchini Muffins, adding a savory depth that’s simply irresistible. For those looking to sneak in some extra greens, zucchini expertly blends into sweet treats, enhancing their texture without overpowering the flavor, much like in these indulgent Double Chocolate Zucchini Muffins.

What sets this Zucchini Quiche apart is its incredibly light and fresh profile, largely due to the brilliant pairing of salty Feta Cheese and aromatic Mint. This combination elevates the humble zucchini, transforming it into a sophisticated and vibrant dish. It’s truly the ultimate summer offering, effortlessly fitting into any meal slot throughout the day. From a hearty breakfast to an elegant dinner, or as a portable delight for outdoor parties and charming picnics, this quiche is guaranteed to be a hit!

Essential Ingredients for Your Perfect Quiche

The foundation of any great quiche is a spectacular crust, and for this recipe, we rely on my classic Savoury Shortcrust Pastry. This simple yet effective crust uses just four fundamental ingredients: All-Purpose Flour, a pinch of Salt, cold Butter, and ice-cold Water. The result is a wonderfully flaky and buttery pastry that provides the perfect contrast to rich, creamy, and cheesy quiche fillings. It’s the ideal vessel to hold our vibrant zucchini mixture.

While a homemade crust adds an unparalleled touch, you absolutely can opt for a high-quality, store-bought pastry crust for convenience. Just be sure to choose a savory variety, as sweetened crusts will not complement the flavors of this quiche. The quality of your crust will significantly impact the overall enjoyment of your quiche, so choose wisely!

For the sumptuous Zucchini Quiche Filling, here’s what you’ll need (Full measurements are listed in the detailed recipe card below):

• Zucchini: We maximize the zucchini flavor and texture by using it in two forms. Grated zucchini is incorporated directly into the filling, adding moisture and substance, while thinly sliced zucchini is arranged on top, providing a beautiful visual appeal and a slightly different texture once baked. If you prefer a simpler top, you can certainly omit the sliced topping. Remember, draining the grated zucchini thoroughly is key to preventing a watery quiche!
• Rich Filling Base: The classic quiche custard base consists of farm-fresh Eggs and decadent Heavy / Thickened Cream. I typically use medium-sized eggs for consistency. This combination creates a luxurious, silky texture that binds all the ingredients together beautifully.
• Feta Cheese: This ingredient is a game-changer! Feta brings a sharp, wonderfully salty, and tangy profile that perfectly cuts through the mildness of the zucchini. Its distinctive flavor creates a harmonious balance, much like it does in a classic Spinach and Feta Quiche. For a delightful alternative with a similar piquant note, consider using Goat’s Cheese.
• Fresh Mint: While optional, fresh mint is highly recommended to truly elevate this dish. It infuses the quiche with a burst of cooling, aromatic freshness that complements both the zucchini and feta exquisitely. Fresh mint leaves are preferred for their potent flavor, but dried mint can be used as a substitute if fresh is unavailable, though the flavor will be less intense.
• Essential Seasoning: Simple yet effective Salt and freshly ground Pepper are the foundations. However, don’t hesitate to experiment with other spices to customize your quiche! A touch of Garlic powder, Onion powder, a hint of Chilli powder for a gentle kick, or even earthy Cumin can all work wonderfully, adding layers of flavor to this versatile dish.

Step-by-Step Guide: Crafting Your Zucchini Quiche

Creating this delightful Zucchini Quiche is a rewarding experience. We’ll break down the process into easy-to-follow steps, starting with the crucial pastry, moving to the flavorful filling, and finally assembling for a perfect bake.

Step 1: Mastering the Perfect Quiche Pastry

If you’re opting for a homemade crust, the journey begins with preparing our flaky Savoury Shortcrust Pastry. While it can certainly be made by hand, I highly recommend using a food processor. It’s not only quicker and minimizes mess, but it also consistently yields a superior, perfectly crumbly and tender result due to less handling of the butter, which is key for flakiness.

• Photo 1: Initial Dry Ingredients. Begin by placing your Flour and a pinch of Salt into the bowl of your Food Processor. Give it a quick pulse to ensure these dry ingredients are well combined. This initial step prevents pockets of unmixed salt.
• Photo 2: Incorporating Cold Butter. Next, add the very cold Butter, cut into small, even cubes. The temperature of the butter is paramount; cold butter creates those delightful pockets of steam during baking, leading to a wonderfully flaky crust.
• Photo 3: Achieving Crumbly Perfection. Pulse the food processor in short bursts to cut the butter into the flour. Continue this process until the mixture resembles thin, coarse crumbs. It’s important not to overmix at this stage; we want distinct butter pieces, not a smooth paste.
• Photo 4: Adding Ice Water. Slowly drizzle in the ice-cold Water, a little at a time, while continuing to pulse the mixture. The exact amount of water can vary slightly based on humidity and flour type, so add cautiously. Stop mixing as soon as the dough begins to come together into a shaggy ball. Overmixing will develop the gluten too much, resulting in a tough crust.

Once your pastry dough is ready, gently bring it together into a disc. Avoid kneading it excessively. Roll the dough between two sheets of baking paper to your desired thickness (approximately 3 to 4 mm or 1/6 to 1/8 inch). This method prevents sticking and makes transfer easier. Place the rolled dough in the fridge to rest for at least 1 hour. This chilling period allows the gluten to relax, preventing shrinkage during baking, and solidifies the butter, which contributes to flakiness.

After chilling, carefully line your Quiche Pan with the pastry. Trim any excess dough around the edges. Crucially, dock the bottom of the pastry all over with a fork. This step prevents the crust from puffing up excessively during blind baking. Return the lined pan to the fridge for at least another hour of chilling. Preheat your oven to 180°C (350°F or 375°F as per original instruction) and place the quiche pastry in the freezer for about 15-20 minutes while the oven preheats. This additional chill ensures a crisp, non-soggy bottom crust.

For more comprehensive instructions, expert tips, and troubleshooting advice on perfecting this pastry, refer to my dedicated Quiche Pastry Crust recipe.

Step 2: Preparing Your Flavorful Zucchini Quiche Filling

With the pastry crust chilling, it’s time to prepare the delicious filling. Precision in prepping the ingredients is essential for the best texture and flavor in your Zucchini Quiche.

• Photo 1: Blind-Bake the Pastry. Once your oven is preheated, blind-bake the pastry crust for approximately 15 to 20 minutes. The goal is to get the bottom of the pastry lightly golden and slightly dry to the touch. This step is crucial for preventing a soggy bottom once the wet filling is added. Once baked, set the crust aside to cool slightly while you prepare the quiche filling.
• Photo 2: Preparing the Zucchini. Grate your zucchini and immediately place it in a thin-mesh sieve positioned over the sink. Zucchini contains a significant amount of water, which, if not removed, will make your quiche watery and less flavorful. Firmly press down on the grated zucchini with the back of a spoon or your hands to extract as much moisture as possible. You’ll be surprised how much liquid comes out! Set aside the well-drained zucchini.
• Photo 3: Prepping Feta and Mint. Next, prepare your other key flavor components. Cut the Feta Cheese into small, uniform cubes. This ensures an even distribution of its tangy flavor throughout the quiche. Finely chop your fresh Mint Leaves to release their vibrant aroma and integrate them seamlessly into the filling. Have these ready before mixing.
• Photo 4: The Custard Base. In a large mixing bowl, whisk together the Eggs and Heavy Cream. Season generously with Salt and Pepper. Whisk until the mixture is smooth and well combined. This forms the rich, creamy custard that will hold our quiche together.

Step 3: Assembling and Baking Your Zucchini Quiche

The final steps bring all our prepped ingredients together for the grand finale: a perfectly baked Zucchini Quiche. Pay attention to the details to ensure a beautiful and delicious result.

• Photo 5: Combine Filling Ingredients. To the whisked egg and cream mixture, add the well-drained Grated Zucchini, the fragrant chopped Mint, and the cubed Feta. These components are the heart of our quiche’s flavor and texture.
• Photo 6: Gently Mix. Stir all the ingredients together until they are evenly combined. Be gentle to avoid overworking the mixture. We want the flavors to meld, but the feta cubes to mostly retain their shape.
• Photo 7: Pour into Pastry. Carefully pour the Zucchini Quiche Filling into your partially blind-baked pastry crust. Distribute the filling evenly, ensuring the grated zucchini and feta are spread throughout.
• Photo 8: Optional Zucchini Topping. (Optional but highly recommended for visual appeal!) Arrange the thinly sliced Zucchinis on top of the filling. Don’t worry if they sink a little into the custard; this is perfectly normal and will result in a lovely mosaic once baked.

Bake your quiche in the preheated oven at 180°C (350°F or 375°F) for approximately 40 to 50 minutes. The baking time can vary slightly depending on your oven and the depth of your quiche pan. You’ll know it’s perfectly baked when the filling is set and no longer jiggles significantly in the center, and the crust is golden brown. A knife inserted near the center should come out clean, or mostly clean. Remove the quiche from the oven and allow it to cool down on a wire rack for at least 10-20 minutes before slicing and serving. This resting period is vital for the filling to fully set, ensuring clean, beautiful slices.

For an extra pop of freshness and color, I often sprinkle a little more freshly chopped mint over the baked quiche just before serving. This final touch is entirely optional but adds a wonderful aromatic garnish.

Expert Tips for the Best Zucchini Quiche

Achieving a perfectly creamy and flavorful Zucchini Quiche is easy with a few key techniques. Here are some essential tips to ensure your quiche turns out beautifully every time:

• Preventing a Watery Quiche: This is arguably the most critical tip for any zucchini-based dish. Zucchini is a moisture-rich vegetable, and failing to properly drain it will lead to a soggy, unappetizing quiche. After grating, ensure you squeeze out every last drop of water. Place the grated zucchini in a fine-mesh sieve or a clean kitchen towel and press firmly until it’s as dry as possible. This step guarantees a firm, flavorful filling.
• Customizing Your Quiche: Quiches are incredibly versatile and serve as a fantastic canvas for emptying your fridge or incorporating your favorite ingredients. Feel free to add other complementary vegetables like spinach, bell peppers, or onions. Enhance the herb profile with dill, parsley, or basil, or even introduce some cooked meat like ham or bacon for a heartier meal. For more inspiration, explore these 18 Vegetarian Quiche Recipes!
• The Importance of Resting: Once your quiche emerges from the oven, resist the urge to slice into it immediately. Allow it to rest at room temperature for at least 10 to 20 minutes before serving. This crucial resting period allows the custard filling to fully set and firm up. If you cut into it too soon, the filling might melt or ooze out onto your plate, ruining the presentation and texture.
• Achieving a Crispy Crust: Beyond blind-baking, ensure your pastry is thoroughly chilled before it goes into the oven. Placing it in the freezer for 15-20 minutes just before baking, as suggested in the instructions, helps to firm up the butter and prevent the crust from becoming tough or shrinking.
• Serving Suggestions: While this Zucchini Quiche is hearty enough to be enjoyed on its own as a complete meal, it pairs beautifully with a simple side of crisp green salad with a light vinaigrette. The freshness of the salad perfectly complements the rich, savory flavors of the quiche.

Storing & Freezing Your Zucchini Quiche

This Zucchini Quiche is excellent for meal prep or enjoying leftovers, as it stores and freezes remarkably well. Here’s how to keep it fresh and delicious:

If you don’t plan to serve the quiche immediately, it should be stored in the refrigerator. Properly covered, it will maintain its quality for up to 3 days. To store, simply allow the quiche to cool completely to room temperature. Then, cover it tightly with plastic wrap or aluminum foil. You can store it either whole or cut into individual slices, which can be more convenient for grab-and-go meals.

Quiches are fantastic candidates for freezing. I personally find it most convenient to freeze them in individual slices. This allows you to thaw and reheat just the amount you need. To freeze slices, wrap each slice first in a layer of plastic wrap, then in aluminum foil, ensuring it’s airtight to prevent freezer burn. Alternatively, you can freeze the entire quiche. To do so, let the freshly baked quiche cool down completely after coming out of the oven. Place it on a flat tray and freeze until solid. Once fully frozen, wrap it tightly in plastic wrap followed by aluminum foil.

When you’re ready to enjoy your frozen quiche, transfer it to the refrigerator and allow it to thaw overnight. For reheating, place the thawed quiche (or slices) in a preheated oven at around 160°C (325°F) for about 10-15 minutes, or until thoroughly heated through and the crust is crisp again. I strongly advise against reheating quiche in the microwave, as this method tends to make the crust soggy and diminishes the overall texture. The oven ensures that lovely crispy crust returns!

Frequently Asked Questions About Zucchini Quiche

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Recipe

Zucchini Quiche with Feta and Mint

5 from 4 votes

Perfect Summer dish, this delicious Zucchini Quiche with Feta and Mint can be served for breakfast, brunch, lunch or even dinner. It is a great recipe to make for a party or to bring to an outdoor gathering!

Servings:
10

Author:
Sylvie

Prep Time
25 minutes mins

Cook Time
1 hour hr

Resting Time
2 hours hrs

Total Time
3 hours hrs 25 minutes mins

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Ingredients

Quiche Pastry

• 200 gr (1 1/3 cup) Plain / AP Flour
• 1/2 teasp. Table Salt
• 100 gr (7 tablesp.) Unsalted Butter, very cold
• 65 ml (1/4 cup) Water, very cold

Quiche Filling

• 300 gr (10.5 oz) Grated Zucchini, (about 1 medium size zucchini)
• 200 gr (7 oz) Feta Cheese
• 1 dozen Mint Leaves, (or to taste)
• 4 Eggs
• 300 ml (1 1/4 cup) Heavy / Thickened Cream
• 1 1/2 teasp. Table Salt
• 1/2 teasp. Pepper
• 1/2 small Zucchini, sliced, optional

Instructions

Quiche Pastry

• Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
• Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.
• Assemble ino a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
• Line your quiche pan with the Pastry (see note 3), prick the bottom with a fork then place back in the fridge to rest for another hour.
• Preheat your oven on 180’C/350’F and place the pastry in the freezer while it is preheating. Blind-bake for 15 to 20 minutes, or until the bottom of the pastry seems slightly dry to the touch. Set aside.

Quiche Filling

• Grate the Zucchini and place in a thin-mesh sieve in the sink to drain. Press on it to remove as much moisture as possible. Set aside.
• Cut the Feta Cheese into small cubes and finely chop the Mint Leaves. Set aside.
• In a large mixing bowl, whisk together the Eggs, Cream, Salt and Pepper until combined.
• Add the drained Grated Zucchini, cubed Feta and chopped Mint. Stir to combine.
• Pour the quiche filling inside the partially blind-baked pastry.
• Optional: top the quiche with the thinly sliced Zucchini
• Place in the oven to finish baking for 40 to 50 minutes, or until the filling has set (see note 4).
• Leave to rest at room temperature for 10 to 20 minutes before serving.

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Notes

Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.

I used a 5cm/2inch deep by 25cm/10 inch wide Quiche Pan. This recipe will also work with a less deep but wider pan, but you might need to reduce the baking time for a shallower quiche.

Ingredient Notes:

• Grated Zucchini: it needs to be drained very well to avoid leaking water in the filling while cooking. If not drained properly, it will make the quiche very watery.
• Mint: I used fresh mint but you can use dry mint if preferred.

 

Instruction Notes:

1. This pastry can be made by hands if you don’t have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry. 
2. You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
3. You may need to let the pastry come back to room temperature for a few minutes if it seems to cold/hard to handle.
4. To know the filling is fully baked, gently move the pan back and forth. If you see the filling move/jiggle, it needs more time in the oven.

Nutrition (per serving)

Calories: 332kcal |
Carbohydrates: 18g |
Protein: 8g |
Fat: 25g |
Saturated Fat: 16g |
Trans Fat: 1g |
Cholesterol: 146mg |
Sodium: 342mg |
Potassium: 179mg |
Fiber: 1g |
Sugar: 2g |
Vitamin A: 947IU |
Vitamin C: 7mg |
Calcium: 140mg |
Iron: 2mg

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