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+ servings

Zucchini Feta Quiche

Servings 6


  • One single pie crust store-bought or your favorite recipe
  • 1 T. olive oil
  • 3 small zucchini
  • 1 1/2 t. Penzeys Country French Vinaigrette spice mix {see note}
  • 1/4 t. Hungarian Sweet Paprika
  • 3/4 t. salt {divided}
  • pinch cracked black pepper
  • 3 whole eggs
  • 3 egg yolks
  • 1 c. half and half
  • 6 oz. feta cheese crumbled


  • Preheat oven to 375 degrees.
  • Unroll crust into 9-inch glass pie dish, flute edges and place in refrigerator while preparing other ingredients.
  • Wash zucchini, discard stem ends and shred with a large-holed cheese shredder.
  • Heat oil over medium-high heat in a large, non-stick skillet. Add shredded zucchini, spices, 1/2 t. salt and pepper.
  • Saute zucchini, stirring occasionally, and cook until it has reduced in volume by about half... about 8 minutes. Remove from heat to allow to cool.
  • In a large bowl, whisk together the eggs, yolks, half and half and remaining 1/4 t. salt.
  • Remove crust from refrigerator. Evenly spread the cooked zucchini on bottom of crust. Top evenly with the crumbled feta cheese.
  • Carefully pour the egg mixture over the zucchini and feta into the shell. Bake quiche on center rack of oven for 45-50 minutes until center of quiche is just set. Allow quiche to cool for about 10 minutes before slicing and serving with fresh tomato slices.


*Substitution for Country French Vinaigrette =
1/2 t. dried mustard
1/4 t. dried tarragon
1/4 t. dried thyme
1/4 t. garlic powder