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by Josée Fiset

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zucchini, feta and chive quiche

What a great idea! Everything gets shifted into a circular pattern for this revamped dish, where egg typically takes the starring role. All green and round, the quiche becomes a desert rose, a blossoming flower. It is so, so beautiful, but it’s also absolutely delicious, with just the right amount of crunch. It’s pure pleasure.

Preparation : 40 minutes

Baking : 50 minutes



1. Preheat oven to 375°F (190°C) and position oven rack in bottom third of the oven. Slice the zucchini lengthwise with a mandoline to a thickness of 1/8 in. (3 mm). Line a baking sheet with paper towels.

2. On a floured work space, roll the dough into a circle and transfer to a springform pan (9 in./23 cm diameter by 1 in./2.5 cm tall). Refrigerate.

3. In a large saucepan filled with boiling salted water, blanch half the zucchini for 1 minute. Using a slotted spoon, remove zucchini from water and transfer to a large bowl filled with ice water to stop the cooking process. Repeat with remaining zucchini. Drain the zucchini slices and transfer to prepared baking sheet to dry, handling gently to prevent them from breaking.

4. Remove paper towels from baking sheet and coat zucchini slices with the olive oil. Season with salt and pepper. Sprinkle with thyme leaves; set aside.

5. In a small bowl, whisk the eggs with the sour cream. Stir in the cheese, chives, salt and pepper.

6. Pour mixture into chilled pie crust, and top with a slice of zucchini, starting from the outside edge of the quiche, overlapping the slices to form a flower.

7. Bake the quiche in bottom third of the oven until crust is golden brown, 40 to 45 minutes. Let cool for 15 minutes and unmould.


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