Zucchini, Mint & Feta Quiche

No pastry! No problem, my quiche will have you seated and scoffing in no time at all because I use bread (gluten free option) instead of pastry. This recipe is fabulous if you have a little left over feta and a few vegetables to spare. Please feel free to use your own veggies (peas, broccoli, spinach). If you’re a vegan, replace the feta with diced avocado or chick peas.

Prep Time: 10 min

Cook time: 15-20min

Serves: 6 - 8


1 tbsp margarine (or butter0
4 slices bread (gluten free if required)
1 zucchini, grated and squeezed dry
2 sprigs fresh mint, chopped finely
2 spring onions, chopped
zest ½ lemon
100g feta cheese
½ cup mozzarella, grated or diced
6 eggs, lightly beaten
100 ml milk
Salt and freshly ground black pepper


Lightly grease a slice tin or deep rectangle, baking tray and preheat oven to 220.

Butter the bread and lay the slices spread side down in the prepared tin.

Mix together the zucchini, mint, spring onions and lemon zest. Spread over the bread.

Crumble the feta and sprinkle mozzarella cheese evenly over the zucchini and onion mixture.

Lightly beat the eggs and milk together. Season with salt and freshly ground black pepper.

Pour mixture over the sprinkled cheese and bake in the oven until golden, crispy and puffy.

Serve hot topped with sour cream and coriander and a crisp green salad, or as part of a vegetarian platter. If serving cold, slice and pop in lunch boxes. Fabulous for a picnic or camping.

Zuccini, Mint & Feta Quiche : Jax Hamilton