Zucchini glut


Blanched zucchini for quiche

One of my creations to use up the bright yellow, buttery zucchini from the garden is zucchini quiche with goat feta. In previous years I baked and froze several quiches with zucchini straight from the garden. But this year I want to make it easier for myself (after all, it’s summer, and who wants to spend an entire Saturday afternoon toiling in a hot kitchen) so I decided to blanch the zucchini and freeze them in batches big enough for one quiche.

Zucchini Quiche with Goat Feta


1 cup all-purpose flour

¼ teaspoon salt

5 tablespoons cold butter

2 to 3 tablespoons ice water, as needed


1 large (or two small) yellow zucchini

2 tablespoons olive oil

1 tablespoon herbes de provence (mix of dried rosemary, basil, marjoram, and thyme)

3 eggs

8 ounces goat feta, crumbled

Freshly ground black pepper


1. Mix the flour and salt in the bowl of a food processor. Cut in the butter and process until mixture resembles a coarse meal.

2. Add water, a tablespoon at a time, until you bring the dough together in a ball. Wrap the dough in plastic foil and refrigerate for 15 minutes, or until slightly hardened.

3. If you are not sure the zucchini haven’t been treated, peel them. Cut in half lengthwise and remove the seeds using a tomato shark or a grapefruit spoon. Slice very thinly.

4. Heat the olive oil in a large skillet and add the zucchini and the herbes de provence. Toss well and cook over medium heat until the zucchini are tender and most of the liquid has evaporated. Stir frequently especially towards the end to prevent them from sticking to the bottom of the skillet.

5. Preheat the oven to 400 degrees F.

6. Roll out the dough to a circle to fit a 9-inch pie dish (not a deep dish), preferable one with a removable bottom, and trim the edges. Bake for 10 minutes.

7. Beat the eggs and add the feta and the cooled zucchini and mix thoroughly. Season with pepper. Go easy on the salt, as the feta usually adds enough saltiness to the dish.

8. Reduce the oven heat to 375 degrees F. Bake the quiche until set and lightly browned on top, 35 to 40 minutes. Serve warm.

9. The quiche can be frozen and reheated in the oven at 300 degrees, or in the microwave.

2 thoughts on “Zucchini glut

  1. Congratulations! Not only the texts but also the images are mouth watering…
    I am a very lazy cook. By reading your quiche recipe I wondered what the advantage is of a) cutting the seeds out of the zucchini and b) baking the dough for 10 minutes before adding the filling? Does it taste better?

    1. Thanks 🙂 Removing the seeds gives the dish a finer texture. Especially in older zucchini the seeds are large, hard and chewy. Pre-baking the shell is done so it does not get soggy from the filling.

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