Zucchini and Feta Quiche

Prep: 15 minutes
Cook: 40 minutes
Servings: 4-6
Zucchini and Feta Quiche

The whole family will enjoy this cheese-filled zucchini quiche. Eat with vegetables, salad, or all on its own.


  • 1 Pampas Shortcrust Pastry Case
  • 1 tbspn olive oil
  • 1 onion, finely chopped
  • 1 medium zuchinni, grated and squeezed of moisture
  • 1 clove garlic, crushed
  • 100g feta cheese, coarsely crumbled
  • ¼ cup semi-dried tomatoes, drained and chopped
  • 3 eggs
  • ⅓ cup cream
  • 2 tbspn parmesan cheese
  • A pinch freshly ground pepper


  1. Preheat oven to 180°C (160°C fan-forced). Place pastry case on an oven tray (do not remove foil). Bake for 10 minutes.
  2. Meanwhile, heat olive oil in a frying pan. Add onions and cook over a medium heat, stirring occasionally, until soft. Add zucchini, garlic, rosemary and pepper and stir for 2 minutes.
  3. Place zucchini mixture, feta and tomatoes in the pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into case. Sprinkle with parmesan cheese.
  4. Bake for 30 minutes or until set.