Description
A delicious and refreshing zucchini quiche featuring a flaky homemade pastry crust filled with a creamy blend of feta cheese, fresh mint, and grated zucchini. Perfect as a light lunch or a savory brunch option, this quiche combines vibrant flavors with a tender, baked custard filling.
Ingredients
Pastry
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Table Salt
- 100 gr (7 tablespoons) Unsalted Butter (very cold, cubed)
- 65 ml (1/4 cup) Water (very cold)
Filling
- 300 gr (10.5 oz) Grated Zucchini (about 1 medium zucchini)
- 200 gr (7 oz) Feta Cheese (cut into small cubes)
- 1 dozen Mint Leaves (finely chopped, or to taste)
- 4 Eggs
- 300 ml (1 1/4 cups) Heavy / Thickened Cream
- 1 1/2 teaspoons Table Salt
- 1/2 teaspoon Black Pepper
- 1/2 small Zucchini, thinly sliced (optional, for topping)
Instructions
- Make the Quiche Pastry: Place the flour and salt in the bowl of a food processor and pulse briefly to combine. Add the cold butter cubes and pulse until the mixture resembles fine crumbs.
- Add Water and Form Dough: Gradually add the cold water while pulsing until the dough starts to come together. Form the dough into a ball.
- Roll and Chill: Place the dough ball between two sheets of baking paper and roll out into a disk about 3-4 mm (1/6 to 1/8 inch) thick. Transfer to a flat tray and refrigerate for at least one hour.
- Prepare the Pastry Shell: Line your quiche pan with the chilled pastry, prick the bottom with a fork to prevent bubbling, then refrigerate for another hour.
- Preheat and Blind-Bake: Preheat the oven to 180°C (350°F). While it heats, place the tart shell in the freezer. Blind-bake the pastry shell for 15 to 20 minutes, until the bottom feels slightly dry to the touch. Remove from oven and set aside.
- Prepare the Filling: Grate the zucchini and place it in a thin-mesh sieve to drain excess liquid, pressing gently to remove moisture. Set aside.
- Combine Filling Ingredients: In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Stir in the drained zucchini, cubed feta, and chopped mint leaves until well combined.
- Assemble the Quiche: Pour the filling into the partially blind-baked pastry shell. Optionally, arrange the thin zucchini slices on top for decoration.
- Bake the Quiche: Bake in the preheated oven for 40 to 50 minutes, or until the filling is fully set and slightly golden on top.
- Rest and Serve: Allow the quiche to rest at room temperature for 10 to 20 minutes before slicing and serving. This helps the filling to set and enhances flavors.
Notes
- Using a food processor for the pastry helps quickly combine butter and flour without warming the butter.
- Adding cold water slowly ensures the dough binds without becoming too wet or tough.
- Pricking the pastry base prevents air bubbles during blind baking.
- Removing excess moisture from grated zucchini is key to preventing a soggy quiche.
- Resting the quiche after baking allows the custard to firm up for clean slices.
