Zucchini and Cheese Quiche recipe
This zucchini and cheese quiche is a light yet satisfying dish, perfect for breakfast, brunch, or a simple dinner. The creamy egg filling is packed with tender zucchini and melty cheese, all nestled in a flaky, golden crust. This quiche is easy to make and can be enjoyed warm or cold!
Ingredients
(Serves 6-8)
For the Crust: (or use a store-bought 9-inch pie crust)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
3-4 tbsp ice water
For the Filling:
1 tbsp olive oil or butter
1 medium zucchini, thinly sliced
½ small onion, finely chopped
3 large eggs
1 cup milk (or half-and-half for a richer quiche)
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese (or Gruyere)
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional, enhances flavor)
¼ cup Parmesan cheese, grated (for topping)
Instructions
1. Prepare the Crust :
In a bowl, mix flour and salt.
Cut in cold butter using a pastry cutter or fork until crumbly.
Add ice water, one tablespoon at a time, mixing until dough forms.
Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll out dough, fit into a 9-inch pie pan, and trim edges.Preheat oven to 375°F (190°C).
2.Blind bake the crust: Prick with a fork, line with parchment and baking weights, and bake for 10 minutes.
3. Cook the Zucchini:
Heat olive oil or butter in a pan over medium heat.Saute onion for 2 minutes, then add zucchini and cook until softened (4-5 minutes).
Remove from heat and let cool slightly.
4.Make the Filling:
In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
Stir in cheddar and mozzarella cheese.
Add the cooked zucchini mixture and mix well.
5.Assemble & Bake:
Pour the filling into the pre-baked crust.
Sprinkle with Parmesan cheese.
Bake at 375°F for 30-35 minutes, until the center is set.
Let cool for 10 minutes before slicing.
6. Serve & Enjoy!
Serve warm, at room temperature, or chilled.
Nutritional Information
(Per Slice, Approximate – Based on 8 Servings)
Calories: 280
Protein: 10g
Carbohydrates: 22g
Fats: 18g
Fiber: 2g
Sodium: 350mg
Notes & Tips:
Make it Crustless: Skip the crust and bake in a greased dish for a low-carb version.
Cheese Variations: Try Swiss, feta, or goat cheese for a different flavor.
Add More Veggies: Mushrooms, spinach, or bell peppers work well.
Meal Prep Friendly: Stores well in the fridge for 3-4 days; reheat gently.
Cook Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This zucchini and cheese quiche is rich, flavorful, and versatile!