Zucchini, feta and mint quiche

Recipe from: 27 January 2011

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 1
    (or 2 if you’re using small tins) roll, ready-made shortcrust pastry
  • 1
    large onion - finely chopped
  • 2
    cloves garlic - crushed
  • 700
    fresh zucchini / baby marrows - grated
  • handful fresh mint, finely chopped
  • 3
    rounds of Feta cheese
  • 4
    large eggs
  • 250
  • salt & pepper to taste


Roll out the short crust pastry to fit into the quiche tin(s).

Preheat the oven to 180°C and blind bake the pastry for 10 minutes until golden brown. Set aside.

In a large pan, fry the onion and garlic until soft and translucent.

Add the grated zucchini and fry for 2-3 minutes until slightly softened.

Transfer the mixture into a colander and allow to drain for 5 minutes. Add the chopped mint.

Beat together the eggs, milk and seasoning.

Spoon the zucchini mixture on top of the pastry and cover with the egg mixture.

Crumble over the Feta cheese and grind over some black pepper.

Bake for 15-20 minutes (10 for mini quiches) until the quiche is set but still slightly soft in the middle.

Remove from the oven and allow to cool to room temperature.

Reprinted with permission of Simply Delicious. To see more recipes, click here.

Read more on: recipe  |  vegetables  |  bake  |  vegetarian  |  dairy  |  eggs


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