Name: Zucchini Feta Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 store-bought 9-inch pie crust, unbaked; 1 tablespoon grated Parmesan cheese, for the bottom of the crust; 2 medium zucchini, about 1 pound total, thinly sliced or cut into half-moons; 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 teaspoon dried oregano or Italian seasoning; 1/4 teaspoon red pepper flakes, for heat; 5 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 ounces feta cheese, crumbled; 1/2 cup shredded mozzarella or Monterey Jack cheese; 1/4 cup grated Parmesan cheese, for the top; 2 tablespoons chopped fresh parsley or dill; 1 tablespoon chopped fresh chives or green onion

Zucchini Feta Quiche Recipe tastes creamy, tangy, and a little herby, with tender zucchini tucked into a custardy egg filling and a crisp, buttery crust. It works perfectly for busy home cooks who want a make-ahead breakfast, easy brunch centerpiece, or light dinner in about 1 hour total. I first baked this on a random Tuesday when I needed to use up zucchini, and my family now asks for it more than pizza.

Why Zucchini Feta Quiche Recipe Is Worth It

This Zucchini Feta Quiche Recipe gives you a rich, savory custard with salty pops of feta and soft ribbons of zucchini in every bite. The crust turns golden and flaky, while the filling stays creamy and full of flavor from garlic, herbs, and a touch of onion.

You can serve it warm, at room temperature, or chilled, so it fits meal prep and entertaining. It works for breakfast, brunch, lunch, or a light dinner with a simple salad, which means you get a lot of mileage from one pan.

This Zucchini Feta Quiche Recipe tastes like a fancy café brunch but comes together with simple ingredients and zero stress. ★★★★★

Ingredients You Need

Crust

1 store-bought 9-inch pie crust, unbaked
- Use a good-quality refrigerated crust for speed.
- You can use a frozen crust; just thaw it according to package directions.
Optional: 1 tablespoon grated Parmesan for the bottom of the crust
- This helps keep the crust crisp and adds flavor.

Zucchini Filling

2 medium zucchini, about 1 pound total, thinly sliced or cut into half-moons
- Small to medium zucchini taste sweeter and hold texture better.
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning
Optional: 1/4 teaspoon red pepper flakes for a little heat

Egg Custard

5 large eggs
1 cup whole milk
1/2 cup heavy cream
- You can use all milk for a lighter quiche, but the texture turns slightly less silky.
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cheese

4 ounces feta cheese, crumbled
- I like sheep’s milk feta for stronger flavor; cow’s milk feta tastes milder.
1/2 cup shredded mozzarella or Monterey Jack
- This melts nicely and gives the quiche a soft, stretchy texture.
Optional: 1/4 cup grated Parmesan for the top

Fresh Herbs

2 tablespoons chopped fresh parsley or dill
- Dill pairs especially well with feta and zucchini.
Optional: 1 tablespoon chopped fresh chives or green onion

Equipment List

9-inch pie dish (glass or metal)
Baking sheet to support the pie dish and catch drips
Large skillet
Cutting board and sharp knife
Mixing bowls
Whisk
Measuring cups and spoons
Colander or clean kitchen towel to drain zucchini

Quick Tips & substitutions

Pat or squeeze the zucchini dry after sautéing so the quiche does not turn watery.
Use a refrigerated pie crust when you feel short on time; it still tastes great.
Swap whole milk and cream for half-and-half if that is what you keep in the fridge.
Use goat cheese instead of feta if you want a creamier, milder tang.
Add a handful of spinach with the zucchini if you need to use up greens.
Use lactose-free milk and a lactose-free feta-style cheese if you avoid lactose.
Bake the quiche on a preheated baking sheet to help the bottom crust crisp.
Let the quiche rest at least 15 minutes before slicing so the filling sets cleanly.

How to Make Zucchini Feta Quiche Recipe

Step 1: Prep the crust

Preheat your oven to 375°F and place a rack in the middle. Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Sprinkle the bottom with 1 tablespoon grated Parmesan if you use it.

Line the crust with parchment and fill it with pie weights or dried beans. Bake 10 to 12 minutes until the edges look slightly set and just start to color. Remove the parchment and weights, then bake 3 to 5 more minutes so the bottom dries out a bit.

Step 2: Cook the zucchini and aromatics

While the crust parbakes, heat olive oil and butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt, then cook 4 to 5 minutes until the onion softens and turns translucent. Stir in the garlic and cook 30 seconds until fragrant.

Add the sliced zucchini, remaining salt, black pepper, oregano, and red pepper flakes if you use them. Cook 6 to 8 minutes, stirring often, until the zucchini softens and most of the moisture cooks off. Spread the mixture on a plate or in a colander and let it cool slightly while you mix the custard.

Step 3: Mix the egg custard

In a medium bowl, whisk the eggs until they look smooth and well combined. Add the milk, cream, salt, and pepper, then whisk again until the mixture looks uniform and a little frothy. Stir in the chopped herbs.

Taste a small spoonful of the custard (raw egg warning, so skip this if you feel uncomfortable) to check seasoning, and adjust salt or pepper if needed. Set the bowl aside.

Step 4: Assemble the quiche

Place the parbaked crust on a baking sheet. Scatter the shredded mozzarella or Monterey Jack over the bottom of the crust. Spread the zucchini and onion mixture evenly over the cheese.

Sprinkle the crumbled feta over the zucchini. Give the custard a quick whisk, then pour it gently into the crust, moving the bowl around so the liquid spreads evenly. Top with grated Parmesan if you like a more golden, cheesy top.

Step 5: Bake

Slide the baking sheet with the quiche into the oven. Bake at 375°F for 35 to 45 minutes, until the center looks set, the top feels slightly firm, and a knife inserted near the center comes out mostly clean. If the edges brown too quickly, tent the quiche loosely with foil.

The quiche will puff a bit while it bakes and then settle as it cools. Remove it from the oven and let it rest at least 15 to 20 minutes before slicing so the custard finishes setting and the slices hold together.

Step 6: Cool and slice

After the rest time, run a knife around the edge if anything sticks. Slice into 6 to 8 wedges with a sharp knife. Serve warm, at room temperature, or chilled, depending on your mood and how hungry everyone looks.

Recipe Variations

Gluten-free: Use a gluten-free pie crust or bake the filling crustless in a greased pie dish.
Low carb: Skip the crust and bake as a crustless zucchini feta quiche; reduce milk slightly for a firmer set.
Extra protein: Add cooked diced chicken breast or turkey sausage to the filling.
Veggie boost: Stir in chopped spinach, roasted red peppers, or cherry tomato halves.
Herb twist: Swap dill for basil or thyme for a different flavor profile.
Cheese swap: Use goat cheese, ricotta salata, or a mix of feta and sharp cheddar.
Heat lovers: Add more red pepper flakes or a spoonful of chopped pickled jalapeños.

Ways to Serve

Pair a warm slice with a simple green salad and lemony vinaigrette.
Serve small wedges with fresh fruit and yogurt for a brunch spread.
Pack chilled slices in lunch boxes with carrot sticks and hummus.
Offer it alongside roasted potatoes and a cucumber tomato salad for a light dinner.
Cut into bite-size squares and serve as a snack at baby showers or potlucks.

Storage Success

Let the Zucchini Feta Quiche Recipe cool to room temperature, then cover the dish tightly or wrap individual slices and store them in the fridge for up to 4 days. Reheat slices in a 325°F oven or toaster oven for 10 to 15 minutes until warmed through, which keeps the crust crisper than the microwave. If you want to freeze it, wrap the whole baked quiche or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly around the edges.