Zucchini Quiche
User Reviews
4.9
81 reviews
Excellent
Zucchini Quiche
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This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.
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Ingredients
- 1 9-inch refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- ¼ cup diced red onion
- 1 large garlic clove (minced)
- 2 medium zucchini (about 7 ounces each, cut into 1/8-inch thin slices)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 6 large eggs
- ½ cup skim milk
- ½ cup part-skim ricotta cheese
- ½ cup part-skim shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil (plus more for garnish)
Instructions
- Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
- Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
- Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
- Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the onion and garlic and sauté 30 seconds. Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
- Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
- In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
- Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
- Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
- Bake 350F 50 minutes to 1 hour, or until set and top is browned.
- Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.
Equipments used:
Notes
- If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.
Nutrition Information
Show Details
Serving
1/6 slice
Calories
307kcal
(15%)
Carbohydrates
21g
(7%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
7.5g
(38%)
Cholesterol
202mg
(67%)
Sodium
544mg
(23%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1/6 slice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 202mg | 67% |
| Sodium | 544mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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