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4.5 from 147 votes

Cheesy Zucchini Quiche

Meatless Monday anyone? This Cheesy Zucchini Quiche is super simple to make and perfect for any meal of the day! If you don't have any quiche lovers in your home, you certainly will after this one! 

Prep Time
20 mins
Cook Time
20 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 dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper ground
  • ½ cup butter unsalted, cold and cut into cubes
  • 3 tablespoons ice water
For Filling
  • 3 tablespoons butter unsalted
  • 1 onion chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 3 cups zucchini sliced
  • 2 cups mozzarella cheese shredded
  • 3 eggs
  • ½ cup milk

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat your oven to 400°F.
  4. 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.
  5. 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.
  6. Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
  7. 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 get that perfect flaky texture.
  • Pre-cook the zucchini to remove excess moisture and keep the quiche from getting soggy.
  • If the edges of the crust start to brown too quickly, cover them loosely with foil during baking.
  • Let the quiche cool for about 10 minutes before slicing to help it set and make slicing easier.
  • You can substitute the homemade crust with a store-bought one to save time.

Nutrition Information

Serving 1slice Calories 355kcal (18%) Carbohydrates 23g (8%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 126mg (42%) Sodium 359mg (15%) Potassium 249mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 881IU (18%) Vitamin C 9mg (10%) Calcium 200mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

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.