Mini Zucchini Rose Quiches with Feta

These easy Mini Zucchini Rose Quiches with Feta are beautiful little savory bites made with flaky pastry, tender zucchini ribbons, salty feta, and a lemon-herb egg custard. Serve them warm or at room temperature for afternoon tea, brunch, showers, or summer entertaining.

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This recipe was inspired by my easy mini quiche recipe and my rose zucchini tartlets. The single upright zucchini roll gives each quiche an especially pretty finish-almost like a tiny garden rosette.

Key Ingredients

Here are the key ingredients you will need. The exact measurements are included in the recipe card below.

• Refrigerated pie crust: Let the pastry soften for only a few minutes so it is pliable but still cool. A package containing two crusts should provide enough pastry for 24 mini quiches when the scraps are gently rerolled.
• Zucchini: Choose small or medium slender zucchini that are relatively straight. They are easier to slice into even ribbons and fit more neatly inside the mini pastry shells.
• Crumbled feta: Its salty, tangy flavor pairs beautifully with zucchini. Crumble it fairly finely and use a light hand so the ribbons remain easy to roll.
• Eggs: These form the base of the savory custard.
• Milk or cream: Milk produces a lighter custard, while cream makes the filling a little richer.
• Herbes de Provence (or dried thyme) and lemon zest: The herbs bring a fragrant, summery flavor, and lemon brightens the zucchini and feta without overpowering them.

How to Make Mini Zucchini Rose Quiches

Preheat the oven to 375°F and generously coat 24 mini muffin cups with nonstick cooking spray.

1. Step 1: Prepare the pastry
   Let the refrigerated pie crusts stand at room temperature for a few minutes, or just until pliable but still cool.
   
   Unroll the pie crusts and smooth any creases. Using a floured 2½-inch biscuit or round cookie cutter, cut 24 pastry circles, gently rerolling the scraps as needed. Press one pastry circle into the bottom and up the sides of each mini muffin cup.

2. Step 2: Cut zucchini ribbons
   Wash and trim the zucchini. Using a wide vegetable peeler or mandoline, slice it lengthwise into long, very thin ribbons.
   
   The first ribbon from each side may be narrow or mostly peel. Set those pieces aside for another use and continue slicing until you reach the soft, seedy center. Rotate the zucchini and repeat on the remaining sides.

3. Step 3: Make Zucchini Rolls
   Gently blot away surface moisture from each ribbon, and sprinkle a small amount of finely crumbled feta over each ribbon. Beginning at a short end, gently roll the ribbon into a loose coil. Repeat until you have 24 zucchini rolls, one for each mini quiche.

4. Step 4: Make the custard, fill and bake
   In a measuring cup with a pour spout, whisk together the eggs, milk, seasonings, and lemon zest. Place one zucchini roll upright in each pastry-lined muffin cup, then slowly pour the custard around each rose, leaving about ¼ inch of space at the top. Bake for 20 to 25 minutes, or until the centers are set and the pastry is lightly golden. Cool in the pan for 5 minutes before transferring to a serving platter or wire rack.

Serving Mini Zucchini Quiches

These mini zucchini feta quiches are especially lovely as part of an afternoon tea savory course. Arrange them on a tiered stand with tea sandwiches, fresh canapés, and other afternoon tea savory bites. For a late-summer tea, they pair beautifully with peach tea, cucumber sandwiches, warm scones, and fruit-forward sweets.

For another easy seasonal appetizer, try my summer puff pastry tart, or browse more afternoon tea savory bites for your menu.

Making the Quiches Ahead

Bake the mini quiches up to one day ahead, cool completely, cover, and refrigerate. Reheat them on a baking sheet in a 350°F oven until warmed through, or bring them to room temperature before serving. Oven reheating will restore the pastry's crisp texture better than a microwave.

More Quiche Recipes to Try