Zucchini Feta Cheese Quiche


3 zucchini, 3 small bands of out skin removed at intervals and the zucchini thinly sliced
5 ounces feta cheese
¾ cup heavy cream
4 medium eggs
1 pastry shell crust (Pillsbury)


Preheat oven at 400F. Roll out the pastry shell crust in a round pie tart mold. Poke with a fork a few times the pastry, do not make big holes. Cover the pastry crust borders with a pie cover or a small strip of aluminum foil that you will have rolled to cover the borders. Bake in the hot oven for 7 minutes. When done remove and let it rest.
Meanwhile in a medium-size bowl whisk the eggs, feta cheese, and heavy cream. Season with pepper.
Arrange the zucchini slices in a round pattern on the pie tart mold and cover with the egg feta mixture. Cover the edge of the mold with pie cover or aluminum foil and place in the hot oven and bake for 30 minutes or until golden in the top and the center is done.


Zucchini Feta Cheese Quiche.  With the abundance of zucchini at the market, it goes without saying that having a new quiche in the repertoire it would be easy. Adding some feta cheese, not only it allowed the zucchini to stand up with flavor, but also they complimented each other. A quick and easy dinner or lunch, either way, you will enjoy the fantastic flavors.

I removed a couple of strips of the skin lengthwise on the zucchini to remove some of the bitterness, and also as it is decorative while you have all the sliced down on the dish. Obviously this step is optional.

The feta cheese crumbles well with the eggs. Greek feta that is on a block form I found it easier to work with and with a lot more flavor. I recommend beating the eggs and feta cheese together. You can enjoy this savory zucchini feta cheese quiche either hot from the oven or cold.




Friday, June 26, 2020 - 1:04pm


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