Summery Zucchini Quiche Recipe Makes a Great Breakfast, Lunch or Dinner
Filled with bright flavors, this delicious dish is versatile enough to enjoy anytime of day
Everything tastes better in the summer. Maybe it’s because the weather is warm and sunny and you can eat outside. And of course, the fresh produce really shines. The thing is, I don’t want to spend a lot of time cooking, so I’m always looking for summer recipes I can make once and enjoy multiple times for different meals. This delicious zucchini quiche recipe has quickly become one of my go-to’s. Filled with squash ribbons, feta cheese, fresh mint and eggs, of course, it tastes bright and summery and has a rich creaminess from the cheese. Serve it with a hearty salad and you’ve got a complete and totally satisfying meal.
This yummy quiche is also super easy to make. It takes just 20 minutes of prep. So you can whip it up in the morning for breakfast, and then enjoy the next day (or even the same day) for lunch or dinner. It’s also great when you have guests (brunch, anyone?). Give it a try and let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 sheet (half of 14.3 oz. pkg.) refrigerated piecrust dough
- 1 small zucchini
- 1¼ cups half-and-half
- 3 eggs
- ½ cup crumbled feta
- 1 scallion, chopped
- 2 Tbs. chopped fresh mint
- ¼ tsp. salt
- ¼ tsp. pepper
- Fresh mint leaves (optional)
Instructions
PrintHeat oven to 425°F. Coat 9" tart pan with removable bottom with cooking spray; place on rimmed baking sheet. Fit pie dough into pan, pressing into sides; fold dough edge over, leaving 1⁄4" above edge of pan. Line with foil; fill with dried beans, rice or pie weights.
Bake until lightly browned along edge, 10–12 min. Remove foil and weights. Bake until lightly golden brown in center, 4–5 min.; transfer to rack and reserve. Reduce oven temperature to 400°F.
Using vegetable peeler, shave zucchini lengthwise into ribbons. In large bowl, whisk together half-and-half, eggs, feta, scallion, chopped mint, salt and pepper; add zucchini and toss until coated. Pour into crust. Bake until set in center, 35–40 min. Let stand 10 min. If desired, garnish with mint leaves.
Nutrition
- Calories: 410
- Fat: 28 gram
- Saturated Fat: 14 gram
- Protein: 12 gram
- Carbohydrate: 31 gram
- Fiber: 1 gram
- Cholesterol: 193 mg
- Sugar: 5 gram
- Sodium: 685 mg
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