Zucchini Quiche

Zucchini Quiche with its crunchy pastry crust and its tasty vegetable fillings is a delicious vegetarian dish perfect for lunch or dinner.

8 Pers.

Prep. Time: 90 Min.

Ck. Time: 70 Min.

Zucchini Quiche recipe

For the filling:

  • 300 g zucchini
  • 150 g mushrooms
  • 70 g feta cheese
  • 1 onion
  • 1 lemon
  • 3 eggs
  • 150 ml cream
  • 2 garlic cloves
  • 3 tbsp olive oil
  • Salt and pepper

For the crust:

  • 250 g flour
  • 115 g unsalted butter
  • 1 egg
  • 1 tsp salt
  • 2 tbsp ice water

Instructions

In order to make zucchini quiche first, we prepare the crust. Therefore, cut the butter into small cubes. Then in a bowl, mix the butter with flour and salt by hand using a pastry blender. Just mix them until it looks like coarse crumbs. After that, in a small bowl, beat the egg and ice water together with a fork. Next, pour the egg mixture over the flour and mix them with a silicone spatula. Then press the dough to form a disc, wrap it with plastic wrap and place it in the fridge for 30 minutes.

After 30 minutes, line a 30 cm x 20 cm rectangular oven pan with parchment paper. Then lightly flour your work surface and with a rolling pin roll out the chilled dough to fit the pan. Drape the dough over the rolling pin and transfer it onto the pan. Then shape and press the dough against it. After that, place the dough in the freezer for about 30 minutes.

Now remove the dough from the freezer, cover it with parchment paper and fill it with pie weights or rice. Then blind bake the dough in the preheated oven to 180 ºC for 30 minutes. After 30 minutes, remove the pan from the oven, remove the pie weights and parchment paper and place the dough back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.

Preparing the filling:

To prepare the filling, first slice the zucchini and mushrooms. Then chop the onion finely and mince the garlic. And with a Microplane or a zester, zest the lemon. Now in a large saucepan or skillet over medium-high heat, warm the olive oil, and then add the onion. When the onion is translucent, add the sliced zucchini and minced garlic. When the zucchini is soft, add the mushrooms, salt, and pepper to the mixture and sauté for about 5 minutes. After that, remove the saucepan from the heat and add the lemon zest to the rest of the ingredients. Next, in a bowl beat the eggs with salt and pepper first and then add the cream to the egg mixture.

Zucchini Quiche assembly:

Break the feta cheese up into small pieces by hand. Then spread evenly the crumbled feta cheese over the crust. Next, add the zucchini and mushroom on top of the cheese. After that, gently pour the egg and cream mixture over the rest of the ingredients.

Now it is time to bake the zucchini quiche in the preheated oven to 180 ºC for 30 minutes until when inserting a knife in the quiche, it comes out clean. When the zucchini quiche is ready, let it cool for about 15 minutes and then serve it.

Notes: Instead of feta cheese, you can use cottage cheese. The butter must be cold, in order to have the zucchini quiche with a crunchy crust.