Zucchini Feta Quiche Recipe tastes rich, savory, and a little tangy, with soft zucchini tucked into a creamy, cheesy custard. It works perfectly for brunch, light dinner, or meal prep and takes about 1 hour from start to finish. I tested this on a sleepy Sunday with my kids rating slices like judges on a cooking show, so you know it passed a tough panel.
Why Make This Zucchini Feta Quiche Recipe at Home
This Zucchini Feta Quiche Recipe gives you a flaky crust, tender zucchini, salty feta, and a custard that slices cleanly instead of collapsing. You control the salt, the crust, and the add-ins, so it fits picky eaters and “I only eat vegetables if they come with cheese” people.
You also save money compared to bakery slices and get leftovers that taste even better the next day. The recipe uses simple ingredients, works with store-bought shortcuts, and fits nicely into a weekend prep session.
“This Zucchini Feta Quiche Recipe tastes like a fancy café brunch but comes from a very normal home kitchen, which I appreciate a lot. ★★★★★”
Ingredients You Need
Crust
- 1 refrigerated pie crust, 9-inch, unbaked
- Use a good-quality brand that lists butter or real fat, not only oil, for better flavor.
- You can use a frozen deep-dish crust and keep it in the tin for easy cleanup.
Homemade option if you prefer:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 8 tablespoons cold unsalted butter, cut in small cubes
- 3 to 4 tablespoons ice water
Zucchini and filling
- 2 medium zucchini, about 1 pound total, thinly sliced or grated
- Smaller zucchini taste sweeter and hold less water, which helps the custard set.
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- You can swap the cream for half-and-half, though the quiche turns out a bit lighter.
- 1 cup crumbled feta cheese
- Block feta in brine gives the best flavor and texture; pre-crumbled works in a pinch.
- 1/2 cup shredded mozzarella or mild provolone
- This gives stretch and helps bind the filling.
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes, optional
Pantry shortcuts and swaps
- Use pre-shredded Italian blend cheese instead of mozzarella and Parmesan if you want speed.
- Use dried dill if you cannot find fresh; use 1 teaspoon dried instead of 1 tablespoon fresh.
- Use green onion instead of yellow onion for a milder flavor.
- Use lactose-free milk and a lactose-free feta-style cheese if you need to keep it gentler on the stomach.
Equipment list
- 9-inch pie dish (glass or metal)
- Baking sheet to place under the pie dish
- Large skillet
- Mixing bowls
- Whisk
- Sharp knife and cutting board
- Box grater or mandoline if you want very thin zucchini slices
- Measuring cups and spoons
Tips & Mistakes
- Squeeze extra water from zucchini after salting it so the quiche sets firm and does not turn soggy.
- Pre-bake the crust for 8 to 10 minutes so it stays crisp under the custard.
- Cool the crust slightly before you add the filling so the eggs do not start cooking unevenly.
- Do not overfill the crust; stop just below the rim so the custard does not spill in the oven.
- Bake the quiche on a baking sheet to catch any drips and to move it easily.
- Check doneness near the center; it should jiggle slightly but not slosh when you nudge the pan.
- Let the quiche rest at least 15 minutes before slicing so the custard firms up and slices clean.
- Use good feta, since it carries a lot of the flavor; bland feta leads to a bland quiche.
- Do not skip seasoning the zucchini and onion; that step builds flavor in every bite.
- Cool leftovers before you cover and chill them so condensation does not make the crust soft.
How to Make Zucchini Feta Quiche Recipe
Step 1: Prep the crust
Preheat your oven to 375°F (190°C). Fit the refrigerated pie crust into a 9-inch pie dish, press it gently into the corners, and crimp the edges. Prick the bottom with a fork, line it with parchment, and fill with pie weights or dry beans.
Bake the crust for 8 to 10 minutes until the edges look set and just start to color. Remove the weights and parchment, then bake 3 more minutes so the bottom dries slightly. Set the crust aside on a baking sheet and lower the oven temperature to 350°F (175°C).
Step 2: Prep and cook the zucchini
Slice or grate the zucchini, then place it in a colander and sprinkle with a small pinch of salt. Toss and let it sit for 10 minutes so it releases some water. Squeeze the zucchini gently with your hands or a clean towel to remove as much moisture as you can.
Heat olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until it turns soft and lightly golden. Stir in the garlic and cook 30 seconds until fragrant, then add the zucchini and cook 4 to 6 minutes until it softens and most of the liquid cooks off.
Taste the mixture and add a little salt and pepper if it needs it. Turn off the heat and let the zucchini mixture cool for a few minutes so it does not scramble the eggs later. Spread the mixture on a plate if you want it to cool faster.
Step 3: Mix the custard and cheeses
Crack the eggs into a medium bowl and whisk until the yolks and whites blend smoothly. Add the milk and cream, then whisk again until the mixture looks uniform. Stir in salt, pepper, red pepper flakes, dill, parsley, and oregano.
In a separate bowl, combine feta, mozzarella, and Parmesan. Stir the cheeses together so they distribute evenly. This step helps you avoid big pockets of cheese in one slice and none in another.
Step 4: Assemble the quiche
Spread the cooled zucchini and onion mixture evenly over the bottom of the pre-baked crust. Sprinkle the cheese mixture over the vegetables. Pour the egg mixture slowly over the top, tilting the dish slightly if needed so the custard reaches all the gaps.
Stop pouring when the filling sits just below the crust edge. If you have a little extra custard, save it for a mini ramekin quiche. Gently tap the pie dish on the counter to pop any big air bubbles.
Step 5: Bake
Place the baking sheet with the quiche on the center rack of the oven at 350°F (175°C). Bake 35 to 45 minutes, depending on your oven and the depth of your dish. The edges should look puffed and golden, and the center should look set with a slight jiggle.
If the crust browns too quickly, tent the edges loosely with strips of foil. Start checking at 30 minutes so you do not overbake it. A knife inserted near the center should come out mostly clean with no liquid egg.
Step 6: Rest and slice
Remove the quiche from the oven and place it on a cooling rack. Let it rest at least 15 to 20 minutes before slicing so the custard firms up. Slice into 6 to 8 wedges with a sharp knife.
Wipe the knife between cuts for cleaner slices. Serve warm, at room temperature, or slightly chilled, depending on your preference. I like it warm for brunch and cold straight from the fridge for a late-night snack.
Variations I've Tried
I swapped half the zucchini for thinly sliced cherry tomatoes and loved the sweet burst they added with the salty feta. I also tried a version with a handful of chopped spinach and a little extra Parmesan, which gave a more “green and cheesy” vibe that my veggie-loving friend adored. Another time I added cooked crumbled turkey sausage and cut the feta slightly, which turned it into more of a hearty dinner quiche.
You can also use a crustless version by greasing the pie dish well and skipping the crust entirely; just bake 5 to 10 minutes less. I tried a gluten-free crust with almond flour and it worked nicely, though it tasted more nutty and needed a little extra salt. A sprinkle of lemon zest in the custard also pairs beautifully with zucchini and feta if you enjoy a brighter flavor.
How to Serve Zucchini Feta Quiche Recipe
Serve this Zucchini Feta Quiche Recipe warm with a simple green salad and some sliced cucumbers or cherry tomatoes on the side. Add a bowl of fresh fruit like berries, melon, or orange slices to round out a brunch spread. It pairs nicely with hot coffee, iced coffee, herbal tea, or a cold glass of sparkling water with lemon.
You can cut small wedges for a brunch buffet or larger slices for a light dinner. I also like to pack chilled slices in lunch boxes with carrot sticks and hummus for an easy meal. The quiche tastes great both warm and cold, so it fits busy schedules.
How to store
- Cool the quiche completely at room temperature before you cover it so steam does not soften the crust.
- Store slices in an airtight container in the fridge for up to 4 days.
- Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months.
- Reheat refrigerated slices in a 325°F (165°C) oven for 10 to 15 minutes until warm; this keeps the crust crisper than the microwave.
- Reheat frozen slices straight from the freezer at 325°F (165°C) for 20 to 25 minutes, or thaw overnight in the fridge and reheat for a shorter time.
- If you use a microwave, heat on medium power in short bursts and accept a slightly softer crust in exchange for speed.
Zucchini Feta Quiche Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Fit the refrigerated pie crust into a 9-inch pie dish, press it gently into the corners, and crimp the edges.
- Prick the bottom with a fork, line it with parchment, and fill with pie weights or dry beans. Bake for 8 to 10 minutes, until the edges look set and just start to color.
- Remove the weights and parchment, then bake 3 more minutes so the bottom dries slightly. Set the crust aside on a baking sheet and lower the oven temperature to 350°F (175°C).
- Slice or grate the zucchini and place it in a colander. Sprinkle with a pinch of salt, toss, and let sit for 10 minutes to release water.
- Squeeze the zucchini gently with your hands or a clean towel to remove as much moisture as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft and lightly golden.
- Stir in the garlic and cook 30 seconds until fragrant, then add the zucchini and cook 4 to 6 minutes until softened and most of the liquid has cooked off.
- Season the zucchini mixture with a little salt and pepper to taste, then remove from the heat and let cool for a few minutes.
- In a medium bowl, whisk the eggs until smooth, then whisk in the milk and cream until well combined.
- Stir in the kosher salt, black pepper, red pepper flakes (if using), dill, parsley, and oregano.
- In a separate bowl, combine the feta, mozzarella (or provolone), and Parmesan, tossing to distribute evenly.
- Spread the cooled zucchini and onion mixture evenly over the bottom of the pre-baked crust.
- Sprinkle the cheese mixture evenly over the vegetables.
- Pour the egg mixture slowly over the top, stopping when the filling sits just below the crust edge. Gently tap the dish to release any large air bubbles.
- Bake at 350°F (175°C) for 35 to 45 minutes, until the edges are puffed and golden and the center is set with a slight jiggle. A knife inserted near the center should come out mostly clean.
- Transfer the quiche to a cooling rack and let it rest for 15 to 20 minutes so the custard firms up.
- Slice into 6 to 8 wedges, wiping the knife between cuts for cleaner slices. Serve warm, at room temperature, or chilled.
Notes
Approximate per 1 slice of 8 (using a prepared crust): 280–320 calories; fat 20–23 g; saturated fat 11–13 g; carbohydrates 16–18 g; fiber 1 g; sugars 3–4 g; protein 10–12 g; sodium 520–650 mg. Values will vary based on crust type, cheese brands, and portion size.
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