Zucchini Quiche

Zucchini Quiche recipe

8 Pers.

Prep. Time: 90 Min.

Ck. Time: 70 Min.

Ingredients for:
Zucchini Quiche

For the crust:

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

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


In order to make zucchini quiche, first we prepare the crust. Therefore, cut the butter in cubes and then in a bowl mix it with flour and salt by hand with a pastry blender. Just mix them until it looks like coarse crumbs. Then in a small bowl, beat the egg with a fork together with the ice water. Now 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 a plastic warp and place it in the refrigerator for 30 minutes.

After 30 minutes, line a 30 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, freeze the dough 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 bake the dough in 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 it back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.

Now for 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, warm the olive oil and then add the onion to it. 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. Then 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 mix them with the cream.

The quiche assembly:

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

Now bake the zucchini quiche in preheated oven to 180 ºC for 30 minutes until when insert a knife in it, it comes out clean. Let the quiche cool for about 15 minutes and then serve it.

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