Zucchini, Sun Dried Tomato, and Feta Cheese Quiche

Zucchini Sundried Tomato and Feta Cheese Quiche - Supper With Michelle


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. I didn’t do a frittata this time, because the neighbor had mentioned that he hadn’t had one of my quiche’s in a while, and I had to oblige him with a big slice of my new creation. 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. This quiche, like others that I have made are great anytime of the day and not just for breakfast. Pair a slice of this quiche with a nice salad and you’ve got a great lunch or dinner.


Zucchini Sundried Tomato and Feta Cheese Quiche - Supper With Michelle


Recipe: Serves 6-8



1 medium Zucchini (Grated – Place in a clean hand towel and wring out excess moisture. You want your zucchini to be dry or it will make your quiche too wet.)

5 – 6 Sun Dried Tomatoes in Olive Oil (Thinly Sliced or Julienned)

1/4 cup of Feta Cheese (You can use less or more as you see fit, and Goat Cheese is a nice substitution as well)

3 Large Cage Free Eggs (Lightly Beaten)

3/4 cup of Milk

1/4 Teaspoon of Sea Salt

1/4 Ground Black Pepper

1 pinch of Red Chili Flakes (optional)

1/4 Teaspoon Dried Italian Herbs


For the Crust:

Click here for the recipe for my homemade crust, or you can always use a store bought crust.



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. In a small bowl mix your eggs, milk, salt, black pepper, dried italian herbs, and red chili flakes. Place grated zucchini into pie baking pan, and pour egg mixture over zucchini. Then sprinkle feta cheese over the top and then evenly sprinkle the slices of Sun Dried Tomatoes over the top.

If you want the edges of your crust to look a little shiny and golden, you can take a cooking brush and dip it carefully into your egg mixture and brush/coat the edges lightly. But that’s not a must.

Bake on the center rack for 50 – 60 minutes. Remove from oven and allow to cool for 15 – 30 minutes. It will be hard, but you can do it. ?


Zucchini Sundried Tomato and Feta Cheese Quiche - Supper With Michelle

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  • Reply
    Lesley Kemp
    September 11, 2017 at 6:57 pm

    I made your Zucchini, Sun-dried Tomato and Feta Cheese Quiche for our dinner last night. My only complaint….there were no leftovers for lunch today. Following your recipe was easy and fast. I even made your homemade crust even though I have a lot of success with the Never Fail Pie Crust. I’m headed to the store after I finish this comment to get more feta so I can make your recipe again for a board meeting that I’m attending tomorrow. I know I’m going to be the hit of the potluck lunch with your Quiche. Thanks, Michelle

    • Reply
      September 13, 2017 at 8:56 am

      Aww!!! Thank you so much Lesley! So happy to read your comment and that you enjoyed it! That truly makes me happy. 🙂 All the best to you. <3

  • Reply
    Agness of Run Agness Run
    September 19, 2017 at 5:46 am

    This quiche is so mouth-watering that I am intrigued to prepare is as soon as possible, Michelle! What kind of milk should I use?

    • Reply
      September 21, 2017 at 7:01 am

      Hi there. Thanks so much. I’ve used Whole or 2 % milk in this recipe.

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