4.5 from 98 votes
Cheesy Zucchini Quiche
Cheesy Zucchini Quiche features a homemade herb-enhanced crust filled with sautéed onions and zucchini seasoned with basil and oregano, combined with a creamy mixture of eggs, milk, and mozzarella cheese. The crust’s flaky texture contrasts with the tender, slightly soft zucchini filling, while the blend of dried herbs adds aromatic depth. This quiche works well as a savory meal option for brunch or light dinner.
Prep Time
20 mins
Cook Time
50 mins
Chilling Time
10 mins
Total Time
1 hr 20 mins
Servings:
8
Calories:
355 kcal
Course:
Main Course, Breakfast, Lunch, Brunch
Cuisine:
French
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 355
% 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.