Zucchini Quiche

5 from 3 votes

This savory Greek-inspired zucchini quiche recipe is a tasty way to use an abundance of summer zucchini! Delicately-flavored zucchini pairs perfectly with tangy feta cheese and fresh dill--all nestled in a smooth creamy ricotta custard and delightfully crispy brown rice crust.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Quiches and Tarts

Cuisine: Greek, Greek, Mediterranean

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Crust

Cooking spray
2 cups cooked brown rice
1 large egg
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Filling

2 tablespoons olive oil
3 medium zucchini (1 1/2 pounds) sliced
1 bunch scallions (medium width), white and light green parts only, chopped
4 cloves garlic minced
1 1/2 cups crumbled feta cheese
3/4 cup ricotta cheese
4 large eggs
1 tablespoon chopped fresh dill or 2 teaspoons dried dill
Salt and freshly ground black pepper

Instructions

Crust

Preheat oven to 350 degrees. Spray a 9-inch round baking dish or tart pan with cooking spray.
Combine the brown rice, egg, Parmesan cheese and a pinch of salt and black pepper in a medium bowl. Transfer to the prepared tart pan. Press the brown rice combination evenly onto the bottom and sides. (A stainless 1-cup measuring cup works well for this purpose.)
Bake for 20 minutes or until the crust is set and the topmost brown rice grains on the sides are turning light brown. Let cool to room temperature.

Filling

Heat the olive oil in a skillet or saute pan over medium-high heat.
Add the zucchini and cook for 4-5 minutes or until the zucchini begins to soften. Add the scallion and garlic and cook 1-2 minutes or just until the scallion softens and the garlic is fragrant. Add a pinch of salt and black pepper.
Tilt the pan, push the zucchini up and drain off any excess liquid. Let cool slightly.
Whisk together the ricotta and eggs. Add 1/2 teaspoon salt and a pinch or two of black pepper.
Scatter half the feta cheese over the cooled crust.
Pour half the ricotta and egg mixture over the feta cheese.
Top with half the zucchini mixture. Sprinkle with the dill.
Repeat the layers with the remaining feta cheese, remaining ricotta and egg combination followed by the remaining zucchini.
Bake or 45-50 minutes or until the edges of the tart are lightly brown and the center is set, being careful to not overcook. Cut into wedges and serve.

Notes

SUBSTITUTIONS:

Use white cheddar, fontina, Swiss or mozzarella cheese instead.
Use heavy cream, half-and-half or whole milk in place of the ricotta cheese.

TIP:

It’s essential to cook the zucchini first because zucchini contains a lot of water. Be sure to drain off any excess liquid from the cooked zucchini.

FREEZER-FRIENDLY:

Freeze in sections in an airtight container for up to two months. Thaw in the refrigerator.

REHEATING INSTRUCTIONS:

Reheat individual slices in a 350-degree oven for 18 to 20 minutes or until heated through.

Nutrition