Tag: quiche

Zucchini and Feta Quiche

22 October 2026

A few weeks ago we saw a quiche with rolled up zucchini. Beautiful! An additional benefit from rolling up the zucchini is that its taste is more present in the quiche, compared to adding (round) slices of zucchini to the filling. The recipe was published (in German) by Amalie. She bases her recipe on one by Geraldine.

Feta is a white, brined cheese made in Greece, from sheep’s milk, or a blend of sheep’s and goat’s milk. Feta is salty, crumbly and tangy. It doesn’t completely melt, which is great when using it in a pie. Feta is essential when making a Greek salad or Spanakopita. It combines very well with olives, olive oil and oregano.

Zucchini is used in Greece for various dishes, for instance zucchini chips (thinly sliced zucchini, coated with a thin batter, and then fried) and zucchini fritters (made with grated zucchini and feta)

Combining zucchini, feta and fresh oregano makes a lot of sense. The aromatic character of fresh oregano goes very well with the sweetness and light bitterness of the zucchini. Feta’s saltiness and sharpness is balanced with oregano’s hint of earthiness, pepper and citrus.

Drink Pairing

Serve as a starter with a glass of unoaked, fresh and fruity white wine. We enjoyed a Pinot Grigio made by Tenute SalvaTerra in the heart of the Valpolicella Classica region, north of Verona.

What You Need
  • For the Pastry (15 cm or 6 in springform cake tin)
    • 100 grams of Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 teaspoon of fresh Oregano
    • 1 gram of Salt
  • For the Filling
    • 1 organic Zucchini
    • 125 grams of Feta
    • 2 organic Eggs
    • 50 grams Double Cream
    • 30 grams of Crème Fraîche
    • 1 teaspoon (or more!) of fresh Oregano
    • Black Pepper
What You Do
  1. Combine flour, oregano and salt
  2. Add water and olive oil
  3. Kneed for a minute or so and store in the refrigerator for at least 30 minutes
  4. Preheat your oven to 180˚ C or 355˚ F
  5. Roll out the dough with a rolling pin on a lightly floured surface
  6. Coat a 15 cm or 6 inch round springform cake tin with oil
  7. Place the dough in the baking form
  8. Use a fork to make small holes in the pastry
  9. Line the pastry with parchment paper or aluminium foil, add baking beans and bake blind for 10 minutes. Best is to use the second level of the oven rack, so just below the central one
  10. Remove the beans and the paper or foil
  11. Leave the pie shell in the oven for 5 minutes
  12. Remove from the oven and allow to cool
  13. Wash the zucchini
  14. Use a kitchen knife to slice into thin ribbons
  15. Crumble some feta on each zucchini ribbon, add a touch of black pepper and roll it up
  16. Arrange the zucchini rolls in the blind baked pie-shell
  17. Combine eggs, cream, crème fraîche and oregano
  18. Pour the mixture over the zucchini, making sure it’s evenly distributed
  19. Transfer to the oven for 30-40 minutes on 180˚ C or 355˚ F, same level as earlier
  20. Immediately after having removed the pie from the oven, brush the outside with olive oil. This will intensify the colour of the pastry
  21. Let cool and enjoy lukewarm (65˚ C or 150˚ F)
Zucchini and Feta Quiche ©cadwu with lots of fresh oregano, creamn and eggs and with a quick pastry
Zucchini and Feta Quiche ©cadwu

Coronation Quiche

6 May 2023

The coronation of King Charles is a wonderful combination of tradition, religion and mystery, a ceremony loved by many, for its pageantry, the celebrations, the concerts and of course the coronation food. Just think about a lovely Victorian Sponge Cake with raspberry jam and buttercream or a Coronation Chicken (Poulet Reine Elizabeth) with carrots, green peas, rice and a creamy curry sauce.

King Charles’s coronation quiche is supposed to somehow reflect his vision regarding the monarchy and its role in modern society. The quiche is tasty, healthy, nutritious, not expensive and relatively easy to make. Plus, when you replace the lard in the original recipe with butter (as we do), then it’s a nice vegetarian dish. Great to share with friends.

The quiche combines spinach with broad beans, tarragon and cheddar cheese. We suggest baking it one day ahead and serving it at room temperature.

We read the recipe, watched a few videos (this one is good fun, it also shows how to make a Victorian Sponge cake) and decided to prepare a Coronation Quiche, topped with a Crown!

What You Need (for a 15 cm tin)

  • For the Pastry
    • 125 grams All Purpose Flour
    • Pinch of Salt
    • 50 grams Cold Butter
    • 2 tablespoons Water
  • For the Filling
    • 200 ml Double Cream
    • 2 Eggs
    • 1 tablespoon chopped Fresh Tarragon
    • 100 grams grated Cheddar Cheese
    • 400 grams fresh Spinach
    • 450 grams fresh Broad Beans (or Fava Beans)

What You Do

Start by making the shortcrust pastry. Dice the butter. Sieve the flour, add a pinch of salt and combine. Add the butter and mix using your fingertips until is has a crumble-like texture. Add the water and turn the mixture into a dough. Cover and allow to rest in the refrigerator for one hour.

Now it’s time to prepare the vegetables. Wash and cook the spinach. Let cool. Drain and squeeze to remove as much liquid as possible. Chop finely. Remove the beans from the shell. Cook for 2 minutes. Let cool and double pod.
Flour your work surface and roll out the pastry to a circle a little larger than the top of the form. The dough should be approximately 4 mm thick. Coat the form with butter. Line the form with the pastry. Use a knife to remove the excess dough. Cover and let rest for 30 minutes in the refrigerator.

Preheat the oven to 190 °C or 375 °F. Use a fork to make small holes in the pastry. Line the pastry with greaseproof paper, add baking beans and bake blind for 15 minutes. Remove the paper and the baking beans. If you think the pastry is a bit wet, then transfer back to the oven for 2 or 3 minutes.
Reduce the oven temperature to 160 °C or 320 °F.
Beat the eggs and keep some of the egg apart. You need it later to give some extra colour to the crown. Beat together cream, eggs, herbs and fresh black pepper. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and then the beans, and finally pour over the mixture with cream, eggs, herbs and pepper. Finish by sprinkling the remaining cheese.

Use the remainder of the dough to make a crown. Coat with the egg mixture. You could apply an extra coating halfway the baking process.

Place the quiche and the crown into the oven and bake for 30 – 35 minutes until set and lightly golden. The crown is ready after some 10 – 15 minutes.

Coronation Quiche ©cadwu
Coronation Quiche slice ©cadwu