Zucchini Quiche
User Reviews
4.9
Zucchini Quiche
Description
This zucchini quiche starts with a homemade or refrigerated pie crust that is par-baked to prevent sogginess. The filling features thinly sliced zucchini lightly sautéed with onion and garlic to soften and lightly caramelize the vegetables, then combined with a custard of eggs, skim milk, ricotta, shredded mozzarella, and freshly grated Parmesan cheese. Fresh chopped basil imparts a subtle herbaceous flavor that complements the mild cheeses and zucchini.
The custard sets gently while baking at 350°F, resulting in a sliceable yet tender texture with a golden top from the cheeses. The crust edges are crimped for a neat presentation. The balance of vegetables and cheese creates a pleasant mix of creaminess and vegetable bite in each slice.
This quiche is suitable for any meal, served warm or at room temperature, and works well alongside salads or light soups. It also adapts well to variations in cheese or herbs.
If you prefer vegetarian cheeses without animal rennet, consider using vegetarian Parmesan alternatives as noted.
Ingredients
- 1 pie dough 9-inch, refrigerated
- 1 tablespoon extra-virgin olive oil
- ¼ cup red onion diced
- 1 garlic minced, large clove
- 2 zucchini about 7 ounces each, cut into 1/8-inch thin slices, medium
- 1 teaspoon kosher salt
- black pepper freshly ground
- 6 egg large
- ½ cup milk skim
- ½ cup ricotta cheese part-skim
- ½ cup mozzarella cheese part-skim, shredded
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons basil plus more for garnish, chopped
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.
Notes
- For a vegetarian rennet cheese option, use brands like Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan.
- Par-bake the pie crust to avoid soggy bottoms when baking the quiche.
- Cook zucchini and aromatics gently to remove excess moisture and develop flavor before adding to custard.
- Bake the quiche until custard is just set to maintain a tender texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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