A summer quiche that's delicious for breakfast, brunch or lunch!
Oven, Peeler, Whisk, Pie pan, Parchment paper
Preheat the oven to 400°F. If using frozen peas, slightly thaw with warm water & drain.
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.
Crack the eggs into a mixing bowl. Add the milk, cream, salt & pepper. Whisk vigorously to combine.
Wash the zucchini. Use a vegetable peeler to cut the zucchini into ribbons.
Arrange the zucchini ribbons & peas evenly over the base of the quiche.
Pour in the egg-milk mixture. Season with salt & pepper. Top with crumbled feta.
Bake for 30 min at 400°F, or until the filling has set. Let cool slightly before slicing. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.