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