Ingredients
- Zucchini: 2 medium (approximately 600-700g or 1.5 lbs total), grated
- Olive Oil: 1 tablespoon, plus extra for greasing the dish
- Yellow Onion: 1 medium, finely chopped
- Garlic: 2-3 cloves, minced
- Large Eggs: 6
- Whole Milk or Heavy Cream: 1/2 cup (120ml) (Heavy cream will result in a richer quiche)
- Feta Cheese: 1 cup (approximately 150g or 5-6 oz), crumbled
- Fresh Dill: 1/4 cup, chopped (or 1 tablespoon dried dill)
- Fresh Parsley: 1/4 cup, chopped (or 1 tablespoon dried parsley)
- Salt: 1/2 teaspoon (adjust to taste, as feta is already salty)
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
- Optional: Pinch of Nutmeg: Adds a classic quiche warmth
- Optional: Red Pepper Flakes: A pinch for a little kick
Instructions
- Prepare the Zucchini:
- Wash and trim the ends of the zucchini. Grate them using the large holes of a box grater or a food processor with the grating attachment.
- Place the grated zucchini in a colander set over a bowl. Sprinkle generously with about 1 teaspoon of salt (this is in addition to the recipe salt, as much of it will be squeezed out). Toss gently to distribute the salt.
- Let the zucchini sit for at least 20-30 minutes. The salt will draw out excess moisture.
- After resting, take handfuls of the grated zucchini and squeeze firmly to remove as much liquid as possible. You’ll be surprised how much water comes out! Alternatively, you can place the zucchini in a clean kitchen towel or cheesecloth and wring it out. Set the squeezed zucchini aside. This step is crucial to prevent a soggy quiche.
- Preheat and Prepare Dish:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9-inch pie dish or a similar-sized oven-safe baking dish with olive oil or butter. A glass or ceramic dish works beautifully.
- Sauté the Aromatics and Zucchini:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes, or until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the squeezed, grated zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and any remaining excess moisture has evaporated. It might slightly brown, which adds flavor.
- Remove the skillet from the heat and let the vegetable mixture cool slightly for a few minutes.
- Prepare the Egg Custard:
- In a large mixing bowl, crack the 6 large eggs. Whisk them thoroughly until the yolks and whites are well combined and slightly frothy.
- Pour in the whole milk or heavy cream and continue to whisk until smooth.
- Stir in the 1/2 teaspoon of salt (remember the feta is salty, so you might want to start with less and adjust), freshly ground black pepper, and the optional pinch of nutmeg and/or red pepper flakes.
- Gently fold in the chopped fresh dill and fresh parsley.
- Combine and Assemble:
- Add the slightly cooled zucchini and onion mixture to the egg custard.
- Add most of the crumbled feta cheese (reserving a small amount, perhaps 1/4 cup, for topping if desired) to the bowl.
- Stir everything together gently until just combined. Be careful not to overmix.
- Bake the Quiche:
- Pour the zucchini-feta-egg mixture evenly into the prepared pie dish.
- If you reserved some feta, sprinkle it over the top.
- Carefully place the dish in the preheated oven.
- Bake for 35-45 minutes, or until the quiche is set, puffed, and golden brown on top. The center should no longer be jiggly when you gently shake the dish. A knife inserted near the center should come out clean or with moist crumbs, but not wet egg mixture.
- Rest and Serve:
- Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set, making it easier to cut into neat wedges and improving the texture.
Nutrition
- Serving Size: One Normal Portion
- Calories: 200-250