easiest way to prepare speedyZucchini, fetta and mint quiches

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, fetta and mint quiches. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, fetta and mint quiches is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, fetta and mint quiches is something that I’ve loved my entire life.

Table of Contents


  • 3 sheets frozen shortcrust pastry, partially thawed
  • 2 large zucchini, peeled into ribbons
  • 1/3 cup drained marinated fetta, crumbled
  • 7 eggs
  • 1/4 cup pure cream
  • 1/2 cup finely grated parmesan
  • 1 tablespoon chopped fresh mint leaves, plus extra leaves to serve


  • Step 1
    Grease 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins.
  • Step 2
    Cut each pastry sheet into 4 squares. Line base and side of each tin with pastry. Trim edge. Place on a baking tray. Refrigerate for 20 minutes.
  • Step 3
    Preheat oven to 200C/180C fan-forced.
  • Step 4
    Arrange zucchini in cases in a swirling pattern. Sprinkle fetta in between ribbons.
  • Step 5
    Whisk eggs, cream, 1/3 cup parmesan, and mint in a jug. Season. Spoon over zucchini. Sprinkle with remaining parmesan. Bake for 15 to 20 minutes or until pastry is golden and filling is set.
  • Step 6
    Stand in tins for 5 minutes. Remove quiches from tins. Serve with extra mint.

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