Elegant Mediterranean-inspired quiche featuring beautiful spiralled zucchini slices and creamy feta cheese for a stunning presentation with fresh, vibrant flavours.
Get ready to impress with this stunning Mediterranean zucchini feta quiche that’s as beautiful as it is delicious! This elegant dish features gorgeous spiralled zucchini slices that create mesmerizing twirls throughout the creamy custard, while tangy feta cheese brings those fresh Mediterranean flavours to every bite. It’s the perfect combination of visual appeal and incredible taste, whether you’re hosting brunch, looking for a light dinner, or wanting to elevate your meal prep game. The best part? It seems incredibly fancy but is surprisingly simple to make.
The Secret to Perfect Zucchini Spirals
Precooking the zucchini slices is the secret to this quiche’s success for several key reasons.
- It removes excess moisture that would otherwise make your quiche watery and soggy.
- This process also concentrates the zucchini’s natural flavour, making it more pronounced in every bite.
- The brief cooking makes the slices pliable and easy to manipulate into those gorgeous spirals without breaking or cracking.
- Adding garlic powder during this step infuses the zucchini with that extra Mediterranean kick that elevates the entire dish.
It’s a simple step, differentiating between a good quiche and a spectacular one!
Tricks for the Perfect Quiche
Making a perfect quiche, with a rich, savoury filling and a flaky crust, can be easy with a few simple tricks. Here are the best tips to ensure your quiche always comes out perfectly.
- Blind Bake Your Crust: This is essential to preventing a soggy bottom. Blind baking means partially baking your pie crust before adding the filling.
- Cool Slightly Before Filling: Let the pre-baked crust cool for 5 minutes before adding the custard mixture.
- Don’t Overbake: The quiche is done when the center is just set but still slightly jiggly—it will continue cooking from residual heat.
- Low and Slow: Bake at 350°F rather than higher temperatures to prevent curdling and ensure even cooking.
- Cool Before Slicing: Let the quiche rest for at least 15 minutes before cutting to ensure clean slices that hold their shape.
Variations
Switch up the Mediterranean flavours using goat cheese instead of feta for a creamier, milder taste, or try ricotta mixed with fresh herbs like basil. You can also experiment with different vegetables—yellow squash, eggplant slices, or even thinly sliced bell peppers work beautifully with the spiral technique.
Zucchini Feta Quiche
Equipment
- 9 inch pie pan 20 cm
Ingredients
- 1 refrigerated pie crust
- 4 eggs
- 2 zucchini
- 100 g feta cheese
- 250 ml heavy cream
- fresh dill (*optional)
- salt and pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Press the pie dough into the pan, trim the excess from the sides, and par-bake for 10 to 12 minutes, or until the crust is set but not browned.
- Using a mandoline, slice the zucchinis lengthwise into 4-5mm (1/4") slices. To make them more pliable and draw out some of their moisture, lightly salt plus add the garlic powder before baking them on a tray for 5 minutes.
- Whisk the eggs, cream, salt, and pepper in a bowl until the mixture is completely smooth and uniform.
- Carefully arrange the cooled zucchini slices in a spiral, starting from the center of the pre-cooked pie dough. Gently extend the spiral outwards until it covers the entire base. Sprinkle the feta cheese evenly between the layers of zucchini before pouring in the egg mixture.
- Cook for 35 minutes or until slightly golden.
Video
Notes
Nutrition
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1 Comment
This looks absolutely gorgeous! I love how the zucchini spirals make it so elegant. I’ve made quiche before but never thought of adding feta and doing the spiral technique—definitely trying this for my next brunch.