← All recipes

🍽️ Zucchini and Feta Quiche

528 kcal · 90 min · 4 servings

Ingredients

• 130 g flour
• 20 g Parmesan, grated
• 0.5 tsp salt
• 65 g butter
• 1 egg
• to taste herbs of Provence
• 1 zucchini (approx. 280 g)
• 2 eggs
• 150 g feta cheese
• 30 g sunflower seeds
• 15 g Parmesan, grated
• 75 g sour cream
• a little oil

Instructions

1. 1. Knead all dough ingredients into a smooth ball.
2. 2. Wrap the dough in plastic wrap.
3. 3. Let the dough rest in the refrigerator for about 30 minutes.
4. 4. Cut the zucchini lengthwise into quarters.
5. 5. Cut the zucchini quarters into thin slices.
6. 6. Fry the zucchini slices in some oil in a pan.
7. 7. Let the fried zucchini slices cool down.
8. 8. Roll out the dough slightly larger than your 26-centimeter springform pan.
9. 9. Place the dough in the pan.
10. 10. Form a crust edge from the dough.
11. 11. Press the edge firmly against the side of the pan.
12. 12. Preheat the oven to 170 degrees Celsius fan-forced.
13. 13. Bake the crust in the preheated oven for about 20 minutes.
14. 14. Remove the crust when it is golden brown.
15. 15. Separate the eggs into yolks and whites.
16. 16. Beat the egg whites until stiff.
17. 17. Cut the feta cheese into small cubes.
18. 18. Mix the cheese cubes with the egg yolks.
19. 19. Stir sour cream into the mixture.
20. 20. Add Parmesan to the mixture.
21. 21. Add sunflower seeds to the mixture.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Season the mixture with Herbs de Provence.
25. 25. Gently fold in the cooled zucchini slices.
26. 26. Gently fold in the beaten egg whites.
27. 27. Take the springform pan out of the oven.
28. 28. Spread the cheese-egg mixture evenly over the crust.
29. 29. Bake the quiche for another 20 minutes in the hot oven.
30. 30. Remove the quiche when the egg is set.
31. 31. Remove the quiche when the surface is brown.

Nutrition per serving

• kcal: 528
• Protein: 21 g · Fett/Fat: 37 g · Carbs: 29 g