Zucchini, Sun Dried Tomato, and Feta Cheese Quiche

I can’t believe that fall will be here in less than a month! Can you? As the mornings get a little cooler, I find myself wanting to do a little more baking on the weekends. And for some reason I kept envisioning zucchini, sun-dried tomatoes, and feta cheese together and felt that they would pair well with a quiche or frittata. And I’m so glad that I did because this Zucchini, Sun-dried Tomato, and Feta Quiche is absolutely delicious!

This is a pretty mild quiche in my opinion, but the feta cheese and sun dried tomatoes do add a little bite to it. I used dried herbs, but feel free to use fresh ones if you have them on hand. When I have time, I like to make my own crust because it honestly doesn’t take that long and it tastes better,  but feel free to use a store-bought crust if that works better for you. This quiche, like others that I have made are great anytime of the day and not just for breakfast. Pair a slice of my Zucchini, Sun Dried Tomato, and Feta Cheese Quiche. with a nice salad and you’ve got a great lunch or dinner.

If you like my Zucchini, Sun Dried Tomato, and Feta Cheese Quiche, then you may also want to try my Broccoli Cheddar and Tomato Quiche.

Get the Recipe: Zucchini, Sun Dried Tomato, and Feta Cheese Quiche

Yield: 8 servings

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Pair a slice of my Zucchini, Sun Dried Tomato, and Feta Cheese Quiche. with a nice salad and you’ve got a great lunch or dinner.

5 from 1 review

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Ingredients

For the Filling:

• 3 large eggs
• ¾ cup whole milk
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried Italian herbs
• 1 medium zucchini, grated
• ¼ cup feta cheese, more or less as you see fit, or another cheese of your choice
• 1 pinch red chili flakes, optional
• 5 small sun-dried tomatoes in oil, thinly sliced or julienned

For the Crust:

• 1 round refrigerated pie crust , homemade or use store-bought crust

Equipment

• 1 9" pie pan

Instructions

Prepare the Dough:

• Prepare your dough, and line it in your 9″ pie baking pan and keep it cool in the fridge until you’re ready to use it. Or if you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use.
• Pre-heat oven at 350 degrees.

Prepare the Filling:

• In a small bowl, mix the eggs, milk, salt, black pepper, dried Italian herbs, and red chili flakes.
• Grate the zucchini on a medium box grater. Transfer to a clean hand towel and wring out any excess moisture. (You want your zucchini to be dry or it will make your quiche too wet.)
• Transfer the grated zucchini into the lined pie baking pan and pour the egg mixture over zucchini. Sprinkle the feta cheese over the top and then evenly sprinkle the slices of sun-dried tomatoes over the top.
• Bake on the center rack, until the center has solidified and no longer easily jiggles and is slightly golden, 50 to 60 minutes. Remove from the oven and allow to cool for 15 to 30 minutes. It will be hard, but you can do it. Slice and enjoy.🙂

Calories: 62kcal, Carbohydrates: 3g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 77mg, Sodium: 169mg, Potassium: 158mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 236IU, Vitamin C: 6mg, Calcium: 68mg, Iron: 1mg