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–+ servings
Mini tart with a golden crust, filled with custard and crumbled feta, and topped with thinly sliced zucchini arranged in a rosette shape, resembling elegant zucchini quiches, placed on a white plate.
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Mini Zucchini Rose Quiches with Feta

These beautiful Mini Zucchini Rose Quiches with Feta are made with flaky pastry, thin zucchini ribbons, and a savory lemon-herb egg custard. An elegant yet easy bite for afternoon tea, brunch, and summer entertaining.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 24 mini quiches
Calories: 93kcal
Author: Stephanie Wilson

Ingredients

  • 1 package ready-made pie crust two 9-inch rounds
  • 2 zucchini
  • 6 ounces feta crumbled
  • 2 eggs
  • ½ cup milk
  • ¼ teaspoon salt
  • 1 teaspoon herbs de Provence or dried thyme
  • 1 teaspoon grated lemon zest

Instructions

For the Crusts

  • Let the refrigerated pie crusts stand at room temperature for a few minutes, or just until pliable but still cool. Preheat the oven to 375°F. Generously coat 24 mini muffin cups with nonstick cooking spray.
  • 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.

Prep the Zucchini

  • Wash and trim the zucchini, then slice into thin ribbons using a wide vegetable peeler or mandolin.
  • Crumble feta onto a zucchini ribbon, roll, and set aside. Repeat until you have 24 zucchini rolls, one for each mini quiche.

For the Custard and Assembly

  • In a measuring cup with a pour spout, whisk together the eggs, milk, salt, herbs de Provence (or thyme), and lemon zest. Whisk until fully combined.
  • Place one zucchini roll in each pastry-lined muffin tin. Then carefully pour the egg custard over the zucchini rolls, leaving about a ¼-inch margin at the top .

Baking Mini Quiches

  • Bake for 20 to 25 minutes, or until the centers are set and the pastry is lightly golden. Let the mini quiches cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.

Notes

  1. Pie crust: Let the refrigerated crust stand at room temperature for only a few minutes, until pliable but still cool. If needed, gently reroll the pastry scraps to cut all 24 circles.
  2. Do not overfill: Use a light hand with the fillings and leave about a ¼-inch margin at the top of each crust when adding the custard.
  3. Make ahead: Bake the mini quiches up to one day in advance. Cool completely, cover, and refrigerate. Reheat in a 350°F oven until warmed through.
  4. To freeze: Cool the baked quiches completely, then freeze in a single layer until firm. Transfer to an airtight freezer container or bag.
  5. To reheat from frozen: Arrange the frozen mini quiches on a baking sheet and warm in a 350°F oven until heated through and the pastry is crisp.
  6. Serving: Mini quiches may be served warm or at room temperature.

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 20mg | Sodium: 172mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg