Zucchini, Feta and Mint Mini Quiche

This mini quiche is a big burst of Spring flavor! The Zucchini, Feta and Mint pack a lot of punch into this mini quiche and it is so light and fluffy! You can make this recipe into roughly 8-10 mini quiches using mini tart/quiche pans or 1 large quiche pan. This is a great side to a simple lunch or dinner (soup or salad) or a delicious brunch recipe. The ingredients are quite simple and the most time consuming part is grating the zucchini. The quiche holds up well for leftovers and even tastes quite delicious chilled the next day. This recipe really had my taste buds excited for Spring farmers markets and all that fresh produce we start seeing in March!

Zucchini, Feta and Mint Mini Quiches
  • 2 rolls of ready made pie crust (I would suggest Pillsbury Refrigerated Pie Crust)
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 5½ cups fresh zucchini, grated (roughly 2 pounds of zucchini)
  • Fresh mint, finely chopped
  • 2 containers of Feta Cheese (each container will have roughly 3.5 ounces)
  • 4 large eggs
  • 1 cup milk (I would suggest whole milk but you could use 2% instead)
  • Salt & Pepper to taste
  1. Pre-heat the oven to 350 degrees. Roll out the pie crust and fit into mini tart or quiche pans (or large quiche pan). Bake the pastry crust for 10 minutes until golden brown. Set aside.
  2. In a large pan, saute the onion and garlic until soft and translucent. Add the grated zucchini and cook for an additional 2-3 minutes until slightly softened. Transfer the mixture into a colander and allow to drain for 5 minutes. Add the chopped mint.
  3. Beat together the eggs, milk, salt and pepper. Spoon the zucchini mixture on top of the pastry and cover with the egg mixture. Crumble the Feta cheese over the pan and grind freshly pepper on top.
  4. Bake for 15-20 minutes (or 10 minutes for mini quiches) until the quiche is set but still slightly soft in the middle. Remove from the oven and allow to cool to room temperature.