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!
Zucchini Quiche Recipe
Oh friends, quiche is one of my favorites! It is such a simple dish to prep and execute and you can make it to suit your own taste! Whether you have a favorite ingredient or just need to use up some aging items in your fridge, quiche is definitely your friend!
I feel like quiche is often over-looked and underrated – which is crazy to me because it is a cornerstone brunch recipe! But don’t limit this delicious recipe to just a brunch item! Today I’m showing you how to make the perfect, any time of day, cheesy zucchini quiche with a whole list of add-ons if you choose! So let’s get started!
What is a Quiche?
Traditionally a french cuisine, quiche is a savoury dish that consists of a pastry crust filled with eggs, milk and cream, vegetables, and meat or seafood. It has been particularly known as a “party’ food, but I’m telling you – I’ve eaten it for breakfast, lunch, and dinner. Talk about versatility!
Ingredients Needed To Make Zucchini Quiche
- Pie Crust – I made my own quiche crust, but you can use a store bought pie crust version to save time if needed.
- Eggs – It’s not a quiche without them!
- Dry ingredients – flour, salt and pepper.
- Basil – fresh if you can find it!
- Oregano – fresh is best!
- Wet ingredients – ice water, milk, butter, shredded mozzarella.
- Onion – chopped, or grated
- Zucchini – sliced, please!
How To Make Zucchini Quiche
- Prepare pie crust: 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.
- Form the dough and refrigerate: 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.
- Preheat oven: To 400 F degrees.
- Make the filling: In a medium skillet melt the butter and add in basil and oregano. Mix in onion and allow to saut̩ for 3-4 minutes Рonce soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.
- Roll out pie crust: Roll our the disc so it is about 12 inches in diameter – then unroll into a 9 inch pie or quiche plate and flute the edges.
- Assemble the quiche: Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake the quiche: 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!
What Other Ingredients Can I Add To My Quiche
The list is absolutely endless! Part of what makes this dish great, is how versatile it is! Please keep in mind, any meat products should be cooked first before adding to your quiche mixture! Some of my favorite add-ins include:
- mushrooms
- bell peppers
- caramelized onions
- bacon or ham
- smoked salmon
- feta and goat cheese
- spinach and kale
- garlic
- fresh herbs such as parsley or dill
What Texture is Quiche Supposed To Have
First, quiche is NOT a frittata! Frittata’s are sturdy and solid while quiche is meant to be moist and melt in your mouth. Quiche is essentially “egg pie”. And while that doesn’t sound overly appealing, just keep in mind that quiche is meant to be creamy and soft with contrast from the textures of your chosen ingredients; in our case, zucchini. Each forkful should be rich but have a delicate mouthfeel!
How To Serve Zucchini Quiche
Hot or Cold? – it’s completely up to you! I much prefer a bit of warmth to my quiche but I do know people who love it cold! A veggie quiche such as this one, goes incredible with homemade chicken noodle soup, a fresh salad or a piece of fresh bread! Need a couple suggestions? I got you.
- Kale and Quinoa Salad with Lemon Vinaigrette
- Chopped Salad with Orzo and Corn
- Fast and Easy No Knead Bread
- Cheddar Olive Thyme Bread
How To Store Leftover Quiche
Quiche will last in the fridge for 3-4 days in an airtight container. It can also be frozen for 2-3 months. Don’t forget, because quiche is a custard, it needs to be refrigerated within 2 hours of cooling.
How To Reheat Quiche
The best option for reheating quiche is in the oven. Preheat your oven to 325 degrees, cover your quiche with aluminum foil and bake for about 15 minutes.
Looking For More Brunch Recipes? Try these:
Looking For More Brunch Recipes? Try these:- Spinach Ricotta Brunch Bake
- Breakfast Burritos
- Sausage and Egg Breakfast Rolls
- Quiche Lorraine
- Sausage Potato Hash
- Easy Breakfast Pie
- Breakfast Egg Muffins
- Easy Quiche Recipe
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Cheesy Zucchini Quiche
Equipment
Ingredients
For Crust
- 1 ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper ground
- ½ cup butter unsalted, cold and cut into cubes
- 3 tbsp ice water
For Filling
- 3 tbsp butter unsalted
- 1 onion chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 3 cups zucchini sliced
- 2 cups mozzarella cheese shredded
- 3 eggs
- ½ cup milk
Instructions
- Prepare pie crust:Â 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.
- Form the dough and refrigerate: 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.
- Preheat oven: To 400°F.
- Make the filling: 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.
- Roll out pie crust:Â 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.
- Assemble the quiche: Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake the quiche:Â 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!
Recipe Notes
- Quiche will last in the fridge for 3-4 days in an airtight container. It can also be frozen for 2-3 months. Don’t forget, because quiche is a custard, it needs to be refrigerated within 2 hours of cooling.
- The best option for reheating quiche is in the oven. Preheat your oven to 325 degrees, cover your quiche with aluminum foil and bake for about 15 minutes.
