Green Goddess Quiche with Zucchini & Feta 

This Green Goddess Quiche with Zucchini & Feta is elegant, packed with fresh flavors, and surprisingly easy to make. The custard-like filling is packed with spinach, basil, and tarragon, giving it a bright, herby kick. Creamy feta adds just the right amount of tang, and the zucchini ribbons on top make it look like something straight out of a bakery window.

Pairs perfectly with a simple salad with cherry tomatoes, red onions, and basil for a fresh and vibrant meal. This is a great option for brunch, lunch or light dinner, and it is a guaranteed crowd-pleaser!

Jump to:

• Ingredients
• Instructions 
• Watch How This Green Goddess Quiche was Made
• Helpful Tips
• FAQs
• More Quiche Recipes to Try!
• 📖 Recipe

Ingredients

For the Crust

• All-purpose flour
• Almond meal (or almond flour)
• Salt
• Unsalted butter, cold and cubed
• Egg yolk
• Ice water

Filling Ingredients

• Fresh spinach, packed
• Fresh basil leaves
• Fresh tarragon leaves
• Fresh chives
• Eggs
• Heavy cream
• Whole milk
• Salt
• Black pepper
• Ground nutmeg 
• Teta cheese
• Medium zucchini

For Serving

• Lemon zest
• Tomato salad, optional

​See recipe card below for quantities.

Instructions 

Make the Dough

In a food processor with a dough blade, pulse the all-purpose flour, almond flour, and salt.

Add cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again.

Drizzle in ice water, one tablespoon at a time, until the dough just comes together.

Shape the dough into a thick disk, wrap it in plastic, and refrigerate it for at least 30 minutes.

Prepare the Pan

Cut a 16-inch piece of parchment paper. Flip the 9” round cake pan upside down and centre the parchment over it.

Make diagonal cuts every 2 inches from the edge of the parchment to the rim.

Place the pan upright and tuck the parchment inside, ensuring it lines the bottom and sides.

Rolling Out & Pressing the Dough Into the Pan

Flour Your Surface & Roll the Dough:

Add a dusting of flour over your work surface and on your rolling pin to prevent sticking.

Roll the dough into a 13-inch circle (about ¼ inch thick). This gives you enough dough to cover the bottom and press up the 2-inch sides of your cake pan.

Transfer the Dough to the Pan:

Carefully lift the dough and place it into the parchment-lined cake pan.

Gently press the dough into the bottom and up the sides of the pan, ensuring there are no air pockets.

Press & Shape the Edges:

Use a ½-cup measuring cup to gently press the dough into the corners where the bottom meets the sides. This helps create a clean edge and even thickness.

Trim any excess dough extending over the top.

Chill Before Baking:

Place the pan in the fridge for at least 15–30 minutes before blind baking. This helps the crust hold its shape while baking.

Preheat the oven to 375°F (190°C) while the crust is in the fridge.

Blind Bake for a Sturdy Crust

Dock the Crust: Before adding weights, use a fork to gently prick the bottom of the crust in several places. This helps steam escape and prevents bubbling.

Loosely line the crust with parchment paper, then fill it with pie weights or dried beans.

Place the pan in the oven and bake for 20–25 minutes until the edges start to set.

Carefully lift out the parchment and weights, then bake for another 5 minutes until the crust is lightly golden.

Prep the Zucchini

Use a mandoline or vegetable peeler to create thin zucchini ribbons.

Lightly salt and let sit for 10–15 minutes on paper towels (or a clean tea towel) to draw out any excess moisture.

Pat dry to prevent excess liquid from making the filling soggy.

Make the Filling

In a blender, combine spinach, basil, tarragon, chives, eggs, cream, milk, salt, pepper, and nutmeg. Blend until smooth.

Pour the green goddess quiche mixture into the pre-baked pastry crust and evenly distribute ⅔ of the crumbled feta over the top.

Arrange the Zucchini Spiral

Roll one zucchini ribbon into a tight coil and place it in the center of the quiche.

Wrap additional ribbons around it, slightly overlapping, until the surface is covered in a spiral pattern.

Bake & Serve

Bake in a preheated oven at 375°F (190°C) for 35–45 minutes or until the center is set and the top is lightly golden. (Cook time may vary depending on the pan, see FAQ’s)

Let it cool slightly before slicing. Sprinkle with the remaining feta (or serve on the side) and lemon zest. Serve warm or at room temperature.

Serve with a simple tomato, red onion and basil salad for a fresh, vibrant meal.

Watch How This Green Goddess Quiche was Made

Helpful Tips

How to Tell When a Quiche is Done?

• The center will puff up and should be just set but slightly jiggly—it will firm up as it cools.
• A knife or toothpick inserted in the middle should come out clean.
• The edges should be lightly golden and puffed up.

Stainless Steel Cake Pan vs. Other Pans: Cook Time Adjustments

• Stainless Steel Cake Pan (Like This Recipe): Even baking, 35–40 minutes.
• Glass Pie Pan: Holds heat longer, so add 5–10 extra minutes and lower temperature by 25°F.
• Non-Stick Metal Pan: Cooks faster, so start checking 5 minutes earlier.
• Cast Iron: Retains heat well but may cook unevenly. Rotate halfway through baking.

FAQs

More Quiche Recipes to Try!

From a rustic Heirloom Tomato & Pearl Onion Quiche to quick and tasty Air Fryer Mini Quiches, we’ve got something for every craving. Don’t miss the Apple, Leek & Bacon Quiche or our bold Crustless Quiche with Bacon, Mushrooms & Jalapeños!

Equipment used for this Green Goddess Quiche: The Hestan Culinary Provisions Round Baker ensures flawless, even baking—no soggy bottoms, just perfect, silky green goddess quiche every time. Proud Hestan Culinary Ambassador. All opinions expressed in this post are our own.

📖 Recipe