Description
This crispy butternut and zucchini rosti quiche features a golden grated vegetable crust filled with creamy eggs, feta, mozzarella, red onion, dried cranberries, and fresh herbs. Finished with a warm honey balsamic drizzle, it is a colorful, flavorful dish perfect for brunch, lunch, or a relaxed family dinner.
Ingredients
For the Crispy Rosti Crust:
3 cups butternut squash, peeled and coarsely grated (420 g)
2 medium zucchini, coarsely grated (400 g)
2 large eggs (100 g)
1/4 cup grated Parmesan cheese (25 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1/2 tsp dried thyme (1 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Quiche Filling:
4 large eggs (200 g)
3/4 cup heavy cream (180 ml)
1/2 cup crumbled feta cheese (75 g)
1/2 small red onion, thinly sliced (75 g)
1/3 cup dried cranberries (50 g)
1/4 cup grated mozzarella cheese (25 g)
1 tbsp fresh parsley, chopped (4 g)
1/2 tsp dried oregano (1 g)
1/4 tsp black pepper (0.5 g)
For the Caramelized Honey Drizzle:
2 tbsp honey (42 g)
1 tsp balsamic vinegar (5 ml)
1 tsp olive oil (5 ml)
Pinch of chilli flakes, optional
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 9-inch (23 cm) pie dish with a little olive oil or cooking spray.
2. Place the grated butternut squash and zucchini in a clean kitchen towel. Squeeze firmly over the sink to remove as much moisture as possible.
3. Transfer the squeezed vegetables to a large mixing bowl. Add the eggs, grated Parmesan, olive oil, garlic powder, dried thyme, salt, and black pepper. Mix until evenly combined.
4. Press the vegetable mixture firmly into the bottom and up the sides of the prepared pie dish, creating an even crust.
5. Bake the crust for 25–30 minutes, until the edges are golden and the base has begun to crisp.
6. While the crust bakes, whisk the four eggs and heavy cream together in a large bowl until smooth.
7. Stir in the crumbled feta, grated mozzarella, sliced red onion, dried cranberries, chopped parsley, dried oregano, and black pepper.
8. Remove the partially baked crust from the oven. Carefully pour the egg mixture into the crust and spread the ingredients evenly.
9. Return the quiche to the oven and bake for 30–35 minutes, until the centre is set and the top is lightly golden. If the crust edges brown too quickly, cover them loosely with foil.
10. While the quiche rests, combine the honey, balsamic vinegar, and olive oil in a small saucepan. Warm over low heat, stirring until smooth and glossy. Do not let the mixture boil vigorously.
11. Add a pinch of chilli flakes to the honey drizzle if desired.
12. Remove the quiche from the oven and let it rest for 10 minutes before slicing.
13. Drizzle lightly with the warm honey mixture just before serving. Serve warm or at room temperature.
Notes
Squeeze the grated butternut squash and zucchini thoroughly. Removing excess moisture is the most important step for a crisp rosti crust. Grate the vegetables evenly so the crust cooks uniformly and holds together. Press the crust firmly into the base and sides of the dish. Pre-bake the crust until the edges are golden before adding the filling. Distribute the feta, cranberries, and onion evenly for balanced flavour in every slice. Cover the crust edges loosely with foil if they become too dark before the centre sets. Let the quiche rest for 10 minutes before slicing so the filling can firm up. Use the honey drizzle sparingly so it enhances the savoury filling without overpowering it. Goat cheese can replace feta, while chopped dried cherries or raisins can replace the cranberries. Serve with a fresh green salad dressed with lemon juice and olive oil, roasted cherry tomatoes, steamed green beans, or cucumber salad. For brunch, pair with fresh fruit or roasted breakfast potatoes. For lunch or dinner, serve with vegetable soup or roasted seasonal vegetables. Fresh vegetables are preferable to frozen ones. If using frozen vegetables, thaw completely and squeeze out as much liquid as possible. To prepare ahead, grate and squeeze the vegetables and refrigerate them in a covered container. Keep the filling chilled separately and assemble before baking. The quiche can be served at room temperature, making it suitable for brunches and gatherings. Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in an oven at 350°F (175°C) until warmed through. To freeze, cool the baked quiche completely, wrap individual slices tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in the oven. Add the honey drizzle after reheating. The centre should be set rather than liquid. If using a food thermometer, the egg filling should reach 160°F (71°C).
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Quiche
- Method: Baking
- Cuisine: Mediterranean