Zucchini, Feta & Mint Quiche
Ingredients
- 1 store-bought or homemade pie crust shortcrust or puff pastry
- 2 medium zucchinis
- 7 oz crumbled feta cheese
- 3 large eggs
- ¾ cup light heavy cream or plant-based alternative
- ⅓ cup milk or dairy-free milk
- 1 small bunch of fresh mint chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Zucchini
- Wash and slice the zucchinis into thin rounds using a sharp knife or a mandoline slicer.
- Heat a pan over medium heat, add olive oil, and sauté the zucchini slices for about 5 minutes, until slightly golden but still firm.
- Season with salt and pepper and set aside.
Step 2: Make the Quiche Filling
- In a mixing bowl, whisk the eggs lightly.
- Add the cream and milk, whisking until smooth and combined.
- Season with a pinch of salt and pepper, and stir in chopped fresh mint for extra flavor.
Step 3: Assemble the Quiche
- Preheat your oven to 350°F.
- Roll out the pie crust and place it in a 9-inch tart pan. Prick the bottom with a fork to prevent puffing.
- Arrange the sautéed zucchini slices evenly over the crust.
- Sprinkle crumbled feta cheese over the zucchini.
- Pour the egg and cream mixture over the top, ensuring even distribution.
- Lightly tap the pan on the counter to help the filling settle.
Step 4: Bake the Quiche
- Bake for 30-35 minutes, or until golden brown and set in the center.
- Remove from the oven and let it rest for a few minutes before slicing.