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Mint and feta quiche

I've got a few little bits of mint left in my garden and it's time to use it up before the cold weather shuts everything down. It's a perfect time for one of my favorite recipes. I can use up those last surviving mint leaves and have the kind of warm, savory dinner I crave once fall creeps in. This one comes from Kitchen Pantry.

Feta & Mint Quiche

2 zucchini

200g feta cheese

2 egg whites

1 egg

200 ml of milk

Mint and basil leaves

1 lemon's zest

Salt and pepper

1 roll of puff pastry

Roll out the pastry in a cake or pie pan. Grate trimmed zucchini directly onto the crust. Add chopped mint and basil and lemon zest. Mix egg & whites, milk, salt & pepper and pour over zucchini. Crumble feta on top. Cook at 350 degrees for 50 minutes.

The metric measurements used in the original recipe kind of threw me at first, but I made some (very) rough conversions. Luckily this recipe doesn't require the exact measurements. To make things easier on myself, I just use a cup of milk and a whole 8 oz. block of feta. The rest of the ingredients are more or less added to taste. If you can get it, use lemon basil. It just adds even more tang to the lemon zest and feta, and it makes the entire thing smell that much better as it's cooking.