Zucchini Quiche

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. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• 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 1/2 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.

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 cook it and keep it from rising too fast and possibly drying out.

Storage and Reheating:

• Store leftovers of the zucchini pie 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 the zucchini pie 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
• Sausage Spinach Tortellini Soup

More great zucchini recipes you’ll love!

• Zucchini Ricotta Fritters
• Zucchini Corn Fritters with Basil Buttermilk Sauce
• Zucchini Corn Casserole
• Four Cheese Strata with Zucchini and Tomatoes

Get all my quiche and tart recipes at: Quiche and Tart Recipes – From A Chef’s Kitchen