Cheesy Zucchini Quiche
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
50 mins
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Chilling Time
10 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
355 kcal
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Course
Main Course, Breakfast, Lunch, Brunch
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Cuisine
French
Cheesy Zucchini Quiche
Description
The Cheesy Zucchini Quiche recipe begins with a crust made from flour combined with salt, black pepper, oregano, and basil, enriched by cold cubed butter and ice water to create a flaky base. The filling is prepared by sautéing chopped onions and zucchini with dried basil and oregano until softened and fragrant. Eggs and milk are whisked together and poured over the sautéed vegetables along with shredded mozzarella, then baked in the crust until set and golden. The mild flavor of the zucchini pairs with the melted cheese to provide a balanced texture and taste.
This quiche offers a satisfying combination of a crisp, herb-spiced crust and a creamy, tender filling. It can be served warm or at room temperature, making it suitable for family meals or a casual gathering.
A useful tip is to precook the zucchini to remove excess moisture, preventing a soggy crust. If the crust edges brown too rapidly, covering them loosely with foil is recommended. The quiche should rest for about 10 minutes before slicing, allowing it to set for cleaner cuts. For convenience, a store-bought crust may be used, though the homemade crust enhances texture and flavor.
Ingredients
For Crust
- 1½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon black pepper ground
- ½ cup butter unsalted, cold and cut into cubes
- 3 tablespoons water ice
For Filling
- 3 tablespoons butter unsalted
- 1 onion chopped
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 3 cups zucchini sliced
- 2 cups mozzarella cheese shredded
- 3 egg
- ½ cup milk
Instructions
- Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance - continue pulsing while adding cold water. The dough will begin to stick together.
- Flour your work surface and roll out the dough, then kneading until it comes together - do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.
- Preheat your oven to 400°F.
- In a medium skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to sauté for 3-4 minutes - once soft and translucent add in zucchini and allow to soften. In a small bowl, whisk together milk and eggs; set aside.
- On a floured work surface, roll out the disc so it is about 12 inches in diameter. Roll the pastry around the rolling pin, then lift the rolling pin over the pie plate and unroll the dough into a 9 inch pie or quiche plate and flute the edges. To do this, working around the perimeter, pinch sections of the dough with one hand while pushing against it with the index finger of the opposite hand to create a scalloped pattern.
- Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake on the lower oven rack from 30 - 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving and voila!
Notes
- Use cold butter for the crust to achieve a tender and flaky texture.
- Precook zucchini thoroughly to remove excess moisture and avoid soggy crust.
- If crust edges brown too quickly during baking, cover them loosely with foil to prevent burning.
- Let the quiche cool about 10 minutes before slicing to allow it to set properly.
- Store-bought crusts can be used as a time-saving alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 355kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 359mg | 15% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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