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Savory Zucchini and Feta Quiche Easy Herb Almond Crust Recipe

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A savory zucchini and feta quiche with a flaky herb-infused almond crust, perfect for brunch or a light dinner. This gluten-free, quick, and easy recipe combines fresh zucchini, tangy feta, and aromatic herbs for a delicious and satisfying dish.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • ¼ teaspoon sea salt
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil (for crust)
  • 2 medium zucchini, grated and lightly squeezed to remove excess moisture
  • 1 cup crumbled feta cheese
  • 4 large eggs
  • ½ cup whole milk or cream
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Prepare the crust: In a medium bowl, combine the almond flour, chopped rosemary, thyme, and sea salt. In a small bowl, whisk the egg and olive oil together. Add the wet ingredients to the dry and mix until a dough forms. If it feels too crumbly, add a teaspoon of water at a time. Press the dough evenly into your tart pan, covering the bottom and sides. Place in the fridge to chill while preparing the filling (about 15 minutes).
  2. Preheat your oven to 350°F (175°C).
  3. Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  4. Prepare zucchini: Grate the zucchini using a box grater. Place it in a clean towel or cheesecloth and squeeze out as much moisture as possible.
  5. Mix filling: In a large bowl, whisk eggs and milk until combined. Add sautéed onions and garlic, grated zucchini, and crumbled feta. Season with salt and pepper. Mix gently to combine without breaking up the feta too much.
  6. Assemble quiche: Remove the crust from the fridge. Pour the filling evenly into the crust. Give the pan a gentle shake to level the mixture.
  7. Bake: Place the tart pan on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. The center should be firm but slightly wobbly when jiggled.
  8. Cool and serve: Let the quiche cool for at least 10 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to prevent soggy crust. Chill crust before filling for better shape. Tent crust edges with foil if browning too fast. Blind bake crust for 5-7 minutes for a crisper base. Use fresh herbs for best flavor; dried herbs can be substituted at half quantity. For dairy-free, substitute feta and milk with plant-based alternatives.

Nutrition

Keywords: zucchini quiche, feta quiche, almond crust, gluten-free quiche, savory quiche, herb crust, easy quiche recipe, low-carb quiche

Find it online: https://lirafood.com/savory-zucchini-and-feta-quiche-easy-herb-almond-crust-recipe/