Name: Zucchini Feta Quiche Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 refrigerated deep-dish 9-inch pie crust; 1 1/4 cups all-purpose flour; 1/2 teaspoon fine sea salt; 8 tablespoons cold unsalted butter, cut into small cubes; 3–4 tablespoons ice water; 2 medium zucchini, thinly sliced or cut into half-moons; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1 cup crumbled feta cheese; 1/2 cup shredded mozzarella or mild provolone; 1 tablespoon grated Parmesan cheese; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1 pinch red pepper flakes; 2 tablespoons chopped fresh parsley or dill; 2 tablespoons extra feta crumbles for topping; freshly ground black pepper, to finish

Zucchini Feta Quiche Recipe tastes rich, savory, and a little tangy from the feta, with tender zucchini tucked into a custardy egg filling and a crisp, buttery crust, all ready in about 1 hour from start to finish, perfect for brunch lovers, meal preppers, and anyone who needs a veggie-forward dinner that still feels cozy. It works for busy weeknights, lazy weekend brunch, or a light lunch with a simple salad. I first baked a version of this quiche in a tiny apartment kitchen with a wobbly oven, so if it worked there, it can absolutely work in yours.

Why You Should Try This Zucchini Feta Quiche Recipe

This Zucchini Feta Quiche Recipe packs a lot of flavor into simple ingredients. The salty feta, sweet sautéed onions, and soft zucchini balance each other, while the eggs and cream give you that classic quiche custard texture.

You can serve it warm, room temperature, or chilled, so it fits into any schedule. It also uses very basic equipment and pantry staples, which keeps the stress level low and the flavor level high.

“This Zucchini Feta Quiche Recipe tastes like a fancy café brunch that magically appears from your own oven, and I would happily eat it every weekend. ★★★★★”

Ingredients You’ll Need

Crust Options

You can use a homemade crust or a store-bought shortcut. Both work well in this Zucchini Feta Quiche Recipe.

1 refrigerated pie crust, 9-inch, deep dish
- I like Trader Joe’s or Pillsbury because they bake up flaky and sturdy.
- Use a frozen deep-dish crust if you want zero rolling; just thaw slightly before blind baking.

Homemade option (if you prefer):

1 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
8 tablespoons cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

Veggies & Aromatics

2 medium zucchini, thinly sliced or halved into half-moons
- Smaller zucchini stay more tender and less watery.
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil (or avocado oil)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

If you need a shortcut, use pre-sliced zucchini from the produce section and frozen chopped onions. Pat the frozen veggies dry after thawing so they do not water down the filling.

Cheese & Egg Custard

4 large eggs
1 cup whole milk
1/2 cup heavy cream
- You can use all milk if needed, though the texture turns slightly lighter.
1 cup crumbled feta cheese
- I prefer feta in brine because it tastes creamier and saltier.
1/2 cup shredded mozzarella or mild provolone
- This melts and gives you that stretchy, cheesy bite.
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Pinch of red pepper flakes (optional, for a little heat)

If you avoid cow’s milk, use lactose-free milk and cream or a rich plant-based cream alternative and a dairy-free feta-style cheese. The flavor changes slightly, but the quiche still sets nicely.

Fresh Herbs & Finishing Touches

2 tablespoons chopped fresh parsley or dill
Extra feta crumbles for topping (about 2 tablespoons)
Freshly ground black pepper, to finish

Equipment List

9-inch deep-dish pie plate (glass or metal)
Baking sheet (to catch drips and make transfer easier)
Large skillet
Medium mixing bowl
Whisk
Cutting board and sharp knife
Measuring cups and spoons
Foil or parchment and pie weights / dried beans / rice (for blind baking the crust)

Tips & Tricks

Squeeze excess moisture from zucchini with a clean towel or paper towels so the quiche sets firmly.
Blind bake the crust until lightly golden so it stays crisp under the custard.
Cool the crust slightly before adding the filling to prevent soggy bottom issues.
Use feta in brine for the best salty, creamy flavor in this Zucchini Feta Quiche Recipe.
Keep all dairy at room temperature for about 15 minutes so the custard mixes smoothly.
Whisk the eggs just until combined; over-whisking can add too much air and cause puffing and cracking.
Place the pie dish on a preheated baking sheet to help the bottom crust cook evenly.
Bake the quiche until the center still jiggles slightly; it will finish setting as it cools.
Let the quiche rest at least 15 to 20 minutes before slicing so the slices hold their shape.
Add herbs at the end so they stay bright and fresh instead of dull and overcooked.

How to Make Zucchini Feta Quiche Recipe

Preheat your oven to 375°F and place a baking sheet inside to heat up. Fit the pie crust into your 9-inch deep-dish pie plate, press it gently into the corners, and crimp the edges.

Prick the bottom of the crust with a fork. Line the crust with parchment or foil and fill it with pie weights, dried beans, or rice. Bake on the hot baking sheet for 12 to 15 minutes, until the edges look set.

Remove the weights and parchment or foil. Bake another 5 to 7 minutes until the bottom looks dry and just lightly golden. Set the crust aside to cool slightly while you prepare the filling.

Step 2: Sauté Zucchini and Aromatics

Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until it turns soft and lightly golden, about 6 to 8 minutes.

Add the zucchini slices and season with salt and pepper. Cook, stirring occasionally, until the zucchini softens and releases most of its moisture, about 6 to 8 minutes. Stir in the minced garlic and cook 1 minute, until fragrant.

Taste the veggies and adjust the salt and pepper. Turn off the heat and let the mixture cool for a few minutes so it does not scramble the eggs later.

Step 3: Mix the Egg and Feta Custard

In a medium mixing bowl, whisk the eggs until the yolks and whites combine. Add the milk and cream and whisk again until smooth.

Stir in the crumbled feta, shredded mozzarella, Parmesan, oregano, thyme, and red pepper flakes if you use them. The mixture will look slightly chunky from the cheese, which adds great texture in this Zucchini Feta Quiche Recipe.

Step 4: Assemble the Quiche

Spread the sautéed zucchini and onion mixture evenly over the bottom of the pre-baked crust. Sprinkle the chopped fresh herbs over the veggies.

Pour the egg and cheese mixture slowly over the veggies, tilting the pie plate slightly if needed to distribute everything evenly. Sprinkle a little extra feta on top for a pretty finish.

Place the quiche on the hot baking sheet in the oven. This helps the bottom crust cook through and stay crisp.

Step 5: Bake Until Just Set

Bake at 375°F for 30 to 35 minutes. Check at the 25-minute mark and tent the edges with foil if they brown too quickly.

The quiche finishes baking when the edges look puffed and set, and the center still has a slight jiggle when you nudge the pie plate. If the center looks very loose, bake 5 more minutes and check again.

Remove the quiche from the oven and place it on a cooling rack. Let it rest at least 15 to 20 minutes before slicing so the custard sets and the slices cut cleanly.

Step 6: Slice, Garnish, and Serve

Sprinkle more fresh herbs and a few extra feta crumbles over the top. Cut the Zucchini Feta Quiche Recipe into 6 to 8 wedges, depending on how hungry everyone feels.

Serve warm, at room temperature, or chilled from the fridge. Each version tastes slightly different, and I like the leftovers cold straight from the container during busy workdays.

What to Serve with Zucchini Feta Quiche Recipe

Serve this Zucchini Feta Quiche Recipe with a simple green salad tossed with lemon juice, olive oil, and a pinch of salt. Add sliced tomatoes with a drizzle of balsamic and a sprinkle of sea salt for extra freshness. You can also plate it with roasted potatoes or a small bowl of fruit salad for a fuller brunch. Pair it with hot coffee, herbal tea, or a tall glass of iced tea for a cozy, café-style meal at home.

Storage Options

Cool the quiche completely, then cover the pie plate tightly or transfer slices to airtight containers and refrigerate for up to 4 days.
Freeze individual slices by wrapping each piece in plastic wrap, then foil, and store in a freezer bag for up to 2 months.
Reheat refrigerated slices in a 325°F oven or toaster oven for 10 to 15 minutes until warmed through; this keeps the crust crisp.
Reheat frozen slices directly from the freezer at 325°F for 20 to 25 minutes, or thaw overnight in the fridge before reheating for a slightly shorter time.