Ingredients
- —6 zucchinis sliced into long thin ribbons
- —3 eggs
- —120 ml plant-based milk
- —2 tablespoons oat flour or whole grain spelt flour
- —1/4 teaspoon nutmeg
- —2 cloves garlic, minced
- —1 teaspoon fresh rosemary, finely chopped
- —1 teaspoon thyme or oregano
- —50 g grated Parmesan cheese
- —35 g crumbled feta
- —salt to taste
- —black pepper to taste
Instructions
Preheat the oven to 180°C and lightly grease a springform pan.
Use a vegetable peeler to slice the zucchinis into long thin ribbons.
Lightly sprinkle the ribbons with salt and let them rest for 10 minutes.
Pat the zucchini dry with paper towels.
Toss the zucchini ribbons with garlic, rosemary, and thyme or oregano.
Arrange the ribbons in a spiral pattern in the springform pan.
Beat the eggs with milk, oat or spelt flour, nutmeg, salt, and pepper.
Pour the egg mixture evenly over the zucchini.
Sprinkle with Parmesan cheese and crumbled feta.
Bake the quiche in the center of the oven for 40–45 minutes until golden brown and set.
Let the quiche rest for 10 minutes before slicing.
Serving Tip
A light, fragrant zucchini quiche where tender ribbons of zucchini meld with garlic, rosemary, and a creamy egg base. The cheeses add a savory depth while the herbs give the dish a warm Mediterranean tone. Serve this aromatic zucchini quiche warm to let the herbs and cheeses shine.
Storage Tip
Covered in the refrigerator, it keeps for up to two days and can be briefly reheated in the oven.