As I said I’m back in London and this summer I share my flat with two wonderful girls. However, the girls are gone for the weekend so I made it a mission to create something out of all the goodies they (and myself) left behind in the fridge.
The result? A Zucchini Feta Cheese pie/quiche/tart/pastry (whatever your language prefer!)

Here follows a great recipe for a yummy filling vegetarian dish! I made the crust a bit more healthier than normal by using wholemeal flour and oatmeal as opposed to only white flour. The Greek Yoghurt adds a rich and nice flavour.

The Crust

1,5 dl wholemeal flour
0,5 dl white flour
0,5 dl oatmeal
75 g room temperatured butter
1, 5 dl Greek yoghurt
2 tbs cold water

Mix the flour, oatmeal, butter and Greek yoghurt together and add water. Place the pastry in your case (wiped with olive oil to make it non-sticky) and let it rest in the fridge for 30 minutes. Preheat the oven to 200 degrees. 

In the meantime prepare the filling.

Filling

1,5 zucchini, grated
5 small carrots, grated
1 onion
3 eggs
1,5 dl cream
1,5 dl Greek yoghurt
Salt and Pepper

Prepare the onion, zucchini and carrots as explained above and fry them all together. Add salt and pepper (don’t be shy!) and any other seasoning that comes to your mind and taste. 

Put the crust in the oven for 10 minutes. 

In a bowl, beat the three eggs and add cream and Greek yoghurt. Scoop the vegetable mix in and stir. When the crust got a nice colour take it out and gently pour the filling over it. 

I chose to decorate with yet some more zucchini slices and tomatoes. 

And the best part – feta cheese!

Place it in the oven for about 30-40 minutes. Watch out to not burn the feta cheese. This is the perfect colour for me so I placed some foil over the pie after 20 minutes to prevent more colour. 

And the result!

A nice Sunday summer dinner and makes perfect lunch boxes! I hope you’d enjoyed.