Crumbly crust stuffed with feta cheese and zucchini and topped with sweet and a little sourish cherry tomatoes, this quiche is absolutely delicious. You really have to try it!
I used feta cheese for stuffing but you can also use quark cheese or other similar cheese and add salt to taste.
The dough is quite easy to make, more tasty than store bought dough. It is made with flour, cold butter, egg yolks, a bit of salt and a few tablespoons of water. You should use twice as much flour as butter by weight and all the ingredients must be cold. The best way to prepare the dough is to use a food processor. It’s not recommended to work the dough with your hand because you will melt the butter.
If you don’t have a food processor and you have to work the dough with your hands, use your fingertips to rub the butter into the flour. Try to work quickly, in steps, and chill the dough for a few minutes between steps.
Ingredients for feta cheese and zucchini quiche (for a 28 cm diameter baking dish):
– 300 gr flour
– 150 gr cold butter
– 2 egg yolks
– 30-50 ml very cold water
– 1/2 teaspoon of salt
– 300 gr feta cheese
– 500 gr zucchini
– 1 egg + 2 whites (leftover after preparing the crust)
– 1 onion
– 1 bunch of fresh dill
– 2 tablespoons of vegetable oil
– salt and pepper to taste
– a few cherry tomatoes
How to make feta cheese and zucchini quiche
How to make the crust
Sift the flour into a large bowl. Add 1/2 teaspoon of salt.
Add cold butter, diced, and mix until the mixture looks like breadcrumbs. If you don’t have a food processor, you can work the dough with your hands, rubbing your thumbs against your fingers.
Add the egg yolks and incorporate.
If necessary, add a few tablespoons of very cold water (30-50 ml) to help you bring the dough together.
Shape the dough into a ball, cover with plastic wrap and refrigerate for about one hour.
How to make the stuffing for feta cheese and zucchini quiche
Wash and coarsely grate the zucchini. Place grated zucchini into a bowl, sprinkle some salt and allow to rest for about 20 minutes to leave water.
Meanwhile finely chop the onion and place it into a skillet along with 2 tablespoons of vegetable oil. Place the skillet over medium heat and cook, stirring often, until glossy. Set aside and allow to cool.
Squeeze well the zucchini and place them into a bowl. Add coarsely grated feta cheese, caramelized onions and chopped dill. Season with salt and pepper, add beaten eggs and stir well to combine. Set aside.
How to assemble and bake feta cheese and zucchini quiche
Remove the dough from the refrigerator and place it onto a floured working surface. Roll out the dough into a 30 cm circle (a little larger than the baking dish). Carefully place the dough into a 28 cm buttered baking dish and cover the sides also. Slightly press the dough with your fingers, making sure it is smooth.
Use a sharp knife to cut the excess dough. Prick the dough with a fork.
Place the baking dish into the preheated oven and bake at 180 °C for about 10-12 minutes.
Remove from the oven, add the stuffing and garnish with cherry tomatoes slices.
Place feta cheese and zucchini quiche back into the oven and continue to bake at 180 °C for about 25 minutes. If you see the edges are brown but the center isn’t firm, turn off the oven but leave the quiche inside the oven for a few more minutes.
Serve this delicious feta cheese and zucchini quiche warm or cold, as a snack or as an appetizer.