About the Recipe
This Mediterranean zucchini quiche is a tribute to the flavors of southern France. With tender zucchinis, creamy feta cheese, and juicy cherry tomatoes, it brings an explosion of flavors in every bite. Easy to prepare and perfect for a family meal or a gathering with friends, this quiche highlights the freshness of the ingredients.
Ingredients
1 shortcrust pastry (store-bought or homemade)
2 medium zucchinis, sliced into thin rounds
150 g crumbled feta cheese
200 g cherry tomatoes, halved
3 eggs
1/2 cup crème fraîche or milk
1 medium onion, thinly sliced
1 garlic clove, minced
1 tablespoon olive oil
Herbes de Provence, to taste
Salt and pepper, to taste
Instructions
Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry in a tart pan. Prick the bottom with a fork and chill in the fridge while you prepare the filling.
Heat the olive oil in a skillet over medium heat. Add the sliced onion and minced garlic, and sauté until tender.
Add the zucchini slices and season with salt, pepper, and Herbes de Provence.
Cook the zucchinis for about 5 minutes, until they begin to soften.
In a bowl, beat the eggs with the crème fraîche or milk. Season with a bit of salt, pepper, and a pinch of Herbes de Provence.
Take the tart pan out of the fridge and layer half of the cooked zucchinis on the bottom of the pastry.
Add the crumbled feta and halved cherry tomatoes.
Top with the remaining zucchinis. Pour the egg and crème fraîche mixture over the top.
Bake the quiche for 35-40 minutes, until golden on top and set in the center.
Let the quiche rest for a few minutes before slicing. Serve warm or at room temperature.
Additional Notes:
To check if the quiche is done, insert a toothpick in the center; it should come out clean!
For a heartier version, you can add bacon, prosciutto, or cooked chicken pieces to the filling before pouring the custard mixture.