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Freshly baked grilled zucchini and feta quiche

Grilled Zucchini and Feta Quiche

Quiche is one of the best-known and most versatile dishes in French gastronomy. It originally comes from Lorraine, where the classic 'quiche Lorraine' was made with bacon and cream. Over the years, many vegetarian versions have emerged, including this zucchini and feta combination, which combines Mediterranean flavors with French elegance. As the zucchini sizzles in the pan and the feta melts slightly in the oven, the kitchen is filled with a fresh, summery atmosphere – this dish evokes the taste of sunshine and lightness. The secret to the perfect texture is to grill the zucchini beforehand: this prevents it from releasing water into the filling and gives it a more concentrated flavor. The salty taste of the feta cheese balances the softness of the egg and cream. If you want to enhance the flavors further, you can add a little fresh thyme. It is the perfect choice for a light summer dinner, a friendly brunch, or even a picnic – it's delicious even cold!

Prep Time 25 min
Preparation 35 min
Total 1 hr
1650 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff pastry
⭕ 250 g Zucchini
⭕ 150 g Feta cheese
⭕ 3 Eggs
⭕ 200 ml Heavy cream
⭕ 1 tbsp Olive oil
⭕ 1 cloves Garlic
⭕ 0.5 tsp Salt
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Grease a 9-inch (24 cm) quiche dish with a little olive oil to prevent the pastry from sticking.

    2

    Roll out the puff pastry and carefully place it into the prepared dish, ensuring it covers the bottom and sides. Prick the base with a fork to prevent it from puffing up during baking.

    3

    Line the pastry with parchment paper and weigh it down with baking beans or rice. Bake for 10 minutes, then remove the weights and bake for a further 5 minutes. This will help create a crispy base.

    4

    Slice the zucchini into thin rounds. In a grill pan or skillet, heat a little olive oil and grill or sauté the zucchini slices on both sides until golden brown. This enhances their flavor and prevents them from making the filling watery.

    5

    Mix the grilled zucchini with a little minced garlic and let it cool slightly before adding it to the filling.

    6

    In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Crumble half of the feta cheese into the mixture. This will be the creamy base for the quiche.

    7

    Arrange the grilled zucchini slices evenly over the pre-baked pastry crust, then pour the egg and cream mixture over the zucchini. Crumble the remaining feta cheese over the top.

    8

    Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden brown. The quiche is done when the center no longer jiggles.

    9

    Let the quiche rest for 10 minutes before slicing and serving. This allows the filling to set properly and prevents it from running.