Green Goddess Quiche with Zucchini & Feta
This Green Goddess Quiche 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!
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ¼ cup almond meal or almond flour
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 egg yolk
- 3 –4 tablespoons ice water
Filling Ingredients
- 2 cups fresh spinach packed, then chopped
- ¾ cup fresh basil leaves chopped
- 2 tablespoons fresh tarragon leaves chopped
- 2 tablespoons fresh chives chopped
- 4 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 5 ounces feta cheese crumbled and divided
- 1 medium zucchini thinly sliced into ribbons
For Serving
- 1 tablespoon lemon zest
- 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 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.
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