Fresh Zucchini Quiche with Feta & Mint Easy dinner Recipe

There’s something special about a homemade quiche—it feels a little fancy but is secretly so simple to put together. This Zucchini Quiche with Feta and Mint is one of those recipes that makes any meal feel like a celebration, whether you’re serving it at a weekend brunch or enjoying a quiet dinner at home. With its golden crust, creamy filling, and a balance of fresh zucchini, tangy feta, and fragrant mint, it’s a dish that feels both comforting and refreshing.

What I love most is how versatile quiche can be—you can dress it up for a holiday gathering, pack it for lunch, or even enjoy it cold the next day straight from the fridge. It’s a true multitasker in the kitchen. If you’re curious about more creative ways to use zucchini in your cooking, this roundup of zucchini recipes is full of inspiration for turning this humble veggie into something special.

Ingredients

This zucchini quiche uses simple, fresh ingredients that come together beautifully. Each one plays its part in creating a quiche that’s light, flavorful, and satisfying.

For the Quiche Filling:

• Zucchini (2 medium, grated or thinly sliced) – Fresh zucchini gives the quiche a light, delicate texture. Grate and squeeze out excess water to avoid sogginess.
• Feta Cheese (1 cup, crumbled) – Tangy and salty, feta balances the mild zucchini.
• Fresh Mint (2 tablespoons, chopped) – Adds a refreshing twist that keeps the quiche bright and flavorful.
• Eggs (4 large) – The base of the custard filling, giving the quiche its structure.
• Heavy Cream (1 cup) – Creates a rich, creamy texture in the filling. You can also use half-and-half for a lighter option.
• Milk (½ cup) – Lightens the custard and keeps it silky.
• Salt & Black Pepper (to taste) – Simple seasonings that bring everything together.
• Olive Oil (1 tablespoon) – For lightly sautéing the zucchini before baking.

For the Crust:

• Pie Crust (1 single crust, homemade or store-bought) – A buttery crust is the perfect base. You can also use puff pastry for a flakier version.

Step-by-Step Instructions

Making quiche at home is easier than you might think. Just follow these simple steps, and you’ll have a golden, savory dish ready to enjoy.

1. Prep the Oven & Crust

Preheat your oven to 375°F (190°C). If using a store-bought crust, fit it into a 9-inch pie dish, trim the edges, and prick the bottom lightly with a fork. For a crispier crust, blind bake it for about 8 minutes before adding the filling.

2. Prepare the Zucchini

Grate or thinly slice the zucchini, then sprinkle lightly with salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze gently with a clean towel or paper towels—this step helps prevent a soggy quiche.

3. Sauté the Zucchini

Heat olive oil in a skillet over medium heat. Add the zucchini and cook for 3–4 minutes until just softened. Remove from heat and let cool slightly.

4. Make the Custard Base

In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth and well combined.

5. Assemble the Quiche

Spread the sautéed zucchini evenly over the prepared crust. Sprinkle the crumbled feta and fresh mint on top. Pour the custard mixture over everything, letting it settle into the crust.

6. Bake to Golden Perfection

Place the quiche in the oven and bake for 35–40 minutes, or until the filling is set and the top is lightly golden. The center should no longer jiggle when gently shaken.

7. Cool & Serve

Let the quiche cool for at least 10 minutes before slicing. This helps the custard set fully and makes for cleaner slices. Serve warm, at room temperature, or even chilled.

Tips & Variations

One of the best things about quiche is how customizable it is. This zucchini, feta, and mint version is fresh and light, but you can easily make it your own with a few tweaks.

Ingredient Swaps

• Cheese Options – Try goat cheese for a tangier bite, or shredded mozzarella for a creamier texture.
• Fresh Herbs – If mint isn’t your thing, swap in basil, parsley, or dill for a different flavor profile.
• Crust-Free Option – Skip the crust for a lighter, gluten-free version. Just grease the pan well before adding the filling.

Add-Ins

• Protein Boost – Add cooked bacon, ham, or smoked salmon for a heartier quiche.
• Veggie Mix – Mix in caramelized onions, bell peppers, or spinach for extra color and flavor.
• Spice It Up – A pinch of red pepper flakes or a sprinkle of paprika can add a little heat.

Storage Tips

• Refrigerator – Store leftovers covered in the fridge for up to 3 days. Reheat slices in the oven for the best texture.
• Freezer-Friendly – Bake the quiche, cool completely, then freeze slices individually wrapped. Reheat straight from frozen at 350°F until warmed through.
• Make Ahead – Assemble the quiche the night before (without baking) and refrigerate. Bake fresh the next morning for an easy brunch centerpiece.

Serving Suggestions

This zucchini quiche is wonderfully versatile and fits right into so many occasions. Whether you’re serving it for brunch, lunch, or dinner, here are some of the best ways to enjoy it:

• Brunch Spread – Pair it with fresh fruit, croissants, and a pot of coffee for a beautiful weekend table.
• Light Lunch – Serve with a simple side salad dressed in lemon vinaigrette for a refreshing midday meal.
• Dinner Plate – Round it out with roasted potatoes or a bowl of soup for a cozy, satisfying dinner.
• Party-Perfect – Bake the quiche in mini tart shells for bite-sized appetizers at showers or holiday gatherings.
• Picnic Ready – Quiche tastes just as good cold, making it a great option to pack for an outdoor lunch.

This recipe shines on its own but also pairs effortlessly with both simple sides and more elaborate spreads.

FAQs

1. Do I need to pre-bake the crust for quiche?

It’s not required, but blind baking (pre-baking) the crust for about 8 minutes helps prevent a soggy bottom. If you like a crispier crust, definitely give it a try.

2. Can I make this quiche without crust?

Yes! A crustless quiche works beautifully. Just grease the pie dish well before adding the filling, and you’ll have a lighter, gluten-free option.

3. How do I keep the quiche from getting watery?

Be sure to squeeze out the excess water from the zucchini before adding it to the filling. This step is key to keeping the custard light and creamy instead of watery.

4. Can I use frozen zucchini?

You can, but it needs to be thawed and drained thoroughly. Press out as much liquid as possible before cooking.

5. How long does zucchini quiche last?

Stored in the refrigerator, it will keep for up to 3 days. For longer storage, freeze slices individually and reheat when ready to enjoy.

6. Can I serve quiche cold?

Absolutely! Quiche is delicious warm, at room temperature, or chilled straight from the fridge, which makes it perfect for meal prep or picnics.

Final Thoughts

This Zucchini Quiche with Feta and Mint is a simple yet elegant dish that proves you don’t need a long list of ingredients to make something truly delicious. With its creamy custard, fresh zucchini, tangy feta, and a hint of mint, it’s light enough for summer but comforting enough to enjoy year-round. Whether you serve it at brunch, as a light lunch, or for an easy weeknight dinner, this quiche has a way of making any meal feel a little more special.

If you’re looking for more inspiration for savory bakes and brunch ideas, I recommend checking out this collection of quiche recipes. It’s full of creative variations that will keep your brunch table fresh and exciting.

So go ahead—grab some fresh zucchini, whisk up a few eggs, and bake a quiche that’s every bit as beautiful as it is tasty.

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