Zucchini & Feta Quiche

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A summer quiche that's delicious for breakfast, brunch or lunch!

Coline
Coline
48

10 minutes

Prep time

30 minutes

Cook time

471 cal.

Per serving

Utensils

Oven, Peeler, Whisk, Pie pan, Parchment paper

recipe

Peas (frozen)

Step 1

Preheat the oven to 400°F. If using frozen peas, slightly thaw with warm water & drain.

Pie crust (ready-to-bake)

Step 2

Be sure to follow the pie crust package instructions! Lay the pie dough in a pie or tart pan. Pierce it several times with a fork. Pre-bake the crust for 5 min. Then set it aside.

Egg
Milk (whole)
Heavy cream

Step 3

Crack the eggs into a mixing bowl. Add the milk, cream, salt & pepper. Whisk vigorously to combine.

Zucchini

Step 4

Wash the zucchini. Use a vegetable peeler to cut the zucchini into ribbons.

Zucchini
Peas (frozen)

Step 5

Arrange the zucchini ribbons & peas evenly over the base of the quiche.

Feta cheese (block)

Step 6

Pour in the egg-milk mixture. Season with salt & pepper. Top with crumbled feta.

Step 7

Bake for 30 min at 400°F, or until the filling has set. Let cool slightly before slicing. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy471 cal.
Fat30 g
Carbohydrates31 g
Protein17 g
Fiber3 g

On average, one serving of the recipe "Zucchini & Feta Quiche" contains 471 Energy, 30 g of Fat, 31 g of Carbohydrates, 17 g of Protein, 3 g of Fiber.

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Zucchini & Feta Quiche
Easy