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.
Why This Recipe is a Keeper!
Got zucchini? Zucchini seems to be the one thing that is never in short supply. It’s a budget-friendly vegetable, always abundant and it’s so versatile because of its delicate flavor!
This Zucchini Quiche with Feta Cheese and Brown Rice Crust is a tasty way to use an abundance of summer zucchini. Delicately-flavored zucchini, tangy feta cheese and fresh dill are nestled in a smooth creamy ricotta custard with a crispy brown rice crust. This Greek-inspired vegetarian quiche is:
- Easy with no complicated cooking techniques!
- Has simple, readily-available ingredients.
- Uses brown rice for an easy gluten-free crust that adds fiber and nutrition.
- Vegetarian
- Perfect for breakfast, brunch, lunch or light supper.
- Leftovers reheat beautifully!
Let’s make it!
How to Make Zucchini Quiche with Feta Cheese and Brown Rice Crust:
Recipe Ingredients:
Here’s everything you’ll need to make this zucchini quiche recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes:
- Brown Rice: This zucchini quiche recipe is a great way to use up leftover brown rice. You can also purchase cooked brown rice near the frozen vegetable section. Cooked quinoa also works well as a crust as in this Spinach Feta Quiche.
- Parmesan Cheese: Grated Romano or Asiago cheese also works well as a binder for the crust.
- Zucchini: You’ll need three medium zucchini or approximately 1 ½ pounds. Yellow squash may also be used.
- Dill: Use fresh dill if you possibly can.
- Feta Cheese: Not a feta fan? Use white cheddar, fontina, Swiss or mozzarella cheese instead.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Spray a quiche or tart pan with cooking spray.
- Preheat your oven to 350 degrees.
- Combine the brown rice, Parmesan cheese, egg and some salt and black pepper in a bowl.
- Transfer the combination to the prepared baking dish and press it into the bottom and sides. A 1-cup measuring cup such as the one shown works well to accomplish this because the rice/cheese combination doesn’t stick to it. (It does tend to stick to your fingers.)
- Bake for 20 minutes or until the crust is set and the topmost rice grains are lightly browned and crispy.
- Let cool to room temperature while cooking the zucchini and scallions.
- Keep the oven temperature at 350 degrees.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add the zucchini and cook for 4 to 5 minutes or until the zucchini begins to soften.
- Add the scallion and garlic and cook another minute or two or just until the scallion softens and the garlic is fragrant.
- Season with a pinch of salt and black pepper.
- Tilt the pan, push the zucchini up and drain off any excess liquid. Let cool slightly.
- Whisk the ricotta cheese and eggs together. Add salt and black pepper.
- Start the layering process.
- Sprinkle the bottom of the tart with half the feta cheese, half the custard combination and half the zucchini.
- Sprinkle all the dill over the first layer of zucchini.
- Sprinkle with the remaining feta cheese, add the remaining custard then top with the rest of the zucchini.
- Bake for approximately 45 to 50 minutes. You’ll see the edge of the custard between the zucchini and the crust turn lightly golden brown and the center of the quiche will be set.
- That’s it, friends! Cut into wedges as desired.
Chef Tips and Tricks:
- To keep moisture from messing up your zucchini quiche, it’s important to cook the zucchini first because zucchini contains a lot of water. The quick saute with scallion and garlic as called for in this zucchini quiche recipe will also bring out the delicate flavor of zucchini. Be sure to drain off any excess liquid from the cooked zucchini.
- Slow and steady wins the race when baking a quiche; you don’t want to end up with a souffle. A lower temperature such as 350 degrees in this recipe for zucchini quiche will bake the quiche and will keep it from rising too fast and possibly drying out.
Frequently Asked Questions:
There is not a huge difference. Basically, a tart can be sweet or savory. Tarts are usually made in “special” pans with low sides that often have a removable bottom. A quiche is an “egg pie,” is always savory and a regular pie pan works fine for quiche.
Typically quiches are watery because the ratio of dairy to egg is too high or the vegetables used in the quiche were not cooked to release some of their water. The general rule of thumb is a half cup of dairy to one egg. In this recipe for zucchini quiche specifically, it’s important to drain off any excess liquid after sauteing the zucchini.
Yes, absolutely! Just substitute an equal amount of milk for the ricotta cheese.
Storage and Reheating:
- Store leftovers in the refrigerator for up to five days.
- Freeze in sections in an airtight container for up to two months. Thaw in the refrigerator.
- Reheat individual slices in a 350-degree oven for 18 to 20 minutes or until heated through.
Serve with:
- Very Veggie Gazpacho (The Best Vegetable Gazpacho)
- Creamy Roasted Tomato Basil Bisque
- Tuscan Cherry Tomato and White Bean Salad
- Easy Fresh Tomato Salad
- Greek Vegetable Salad with Marinated Feta Cheese
Get all my quiche and tart recipes at: Quiche and Tart Recipes – From A Chef’s Kitchen
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Zucchini Pie with Feta Cheese
Ingredients
Crust
- Cooking spray
- 2 cups cooked brown rice
- 1 large egg
- ⅔ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Filling
- 2 tablespoons olive oil
- 3 medium zucchini - (1 ½ pounds) sliced
- 1 bunch scallions - (medium width), white and light green parts only, chopped
- 4 cloves garlic - minced
- 1 ½ cups crumbled feta cheese
- ¾ 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 ½ 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
- Use white cheddar, fontina, Swiss or mozzarella cheese instead.
- Use heavy cream, half-and-half or whole milk in place of the ricotta cheese.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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