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Savory Zucchini and Feta Quiche Recipe with Tangy Sun-Dried Tomato Crust Made Easy

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A fresh and savory quiche featuring a tangy sun-dried tomato crust, tender zucchini, and salty feta cheese, perfect for brunch or light meals.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 6 tbsp (85g) cold unsalted butter, diced
  • 1/3 cup (50g) chopped sun-dried tomatoes, packed in oil, drained and finely chopped
  • 3–4 tbsp (45-60ml) cold water, as needed
  • 1/4 tsp salt
  • 2 medium zucchinis, grated and squeezed of excess moisture
  • 1 cup (150g) feta cheese, crumbled
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream (or half-and-half for lighter version)
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill or parsley, chopped (optional but recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (for sautéing zucchini and garlic)

Instructions

  1. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt. Add 6 tbsp cold, diced unsalted butter. Work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Stir in 1/3 cup finely chopped sun-dried tomatoes. Add cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Lightly flour your work surface and rolling pin. Roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake another 5 minutes until lightly golden but not fully browned.
  6. While crust bakes, grate 2 medium zucchinis and squeeze out excess moisture using a kitchen towel or paper towels.
  7. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add zucchini and cook 3-4 minutes until softened but not mushy. Remove from heat and cool slightly.
  8. In a bowl, whisk 4 large eggs and 1 cup heavy cream until smooth. Season with salt and pepper. Stir in sautéed zucchini, 1 cup crumbled feta, and 2 tbsp chopped fresh dill or parsley.
  9. Pour filling into pre-baked crust, smoothing top gently. Bake at 375°F (190°C) for 35-40 minutes until filling is set and lightly golden. A knife inserted in center should come out clean.
  10. Let quiche rest at least 10 minutes before slicing to help filling firm up for cleaner cuts.

Notes

Keep butter cold and handle dough minimally to avoid toughness. Blind bake crust to prevent sogginess. Squeeze zucchini thoroughly to remove excess moisture. Tent crust with foil if browning too quickly. Let quiche cool before slicing for best texture.

Nutrition

Keywords: zucchini quiche, feta quiche, sun-dried tomato crust, savory quiche, brunch recipe, easy quiche, vegetarian quiche

Find it online: https://zestynora.com/savory-zucchini-and-feta-quiche-recipe-with-tangy-sun-dried-tomato-crust-made-easy/