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4.9 from 81 votes

Zucchini Quiche

This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 307 kcal
Course: Breakfast , Lunch , Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
  2. Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
  3. 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.
  4. 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).
  5. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
  6. Meanwhile, heat the oil in a large skillet over medium heat.
  7. Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
  8. 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.
  9. 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.
  10. Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
  11. Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
  12. Bake 350F 50 minutes to 1 hour, or until set and top is browned.
  13. 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

  • 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

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

% 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.