Last updated on March 24th, 2017 at 03:21 pm
This Cheesy Zucchini Quiche is simple to make and ideal for the quiche lover in your family. It’s super cheesy and perfect for meatless Monday!
Well friends, I can honestly say I haven’t slept in 48 hours, but I could just not leave you hanging without a recipe today, so here I am, simply because I love you all!
Our 3 day trip from Calgary to Southern Ontario was actually made in 35 hours out of which 30 were non stop driving. Not that we’re sick in the head or anything, but for the simple fact that in all of Minnesota and Wisconsin all hotels/motels were booked last Saturday night!!! Yes I know it was a Saturday night, and reservations are usually a good thing for a weekend trip, but then my sister and her husband aren’t entirely normal people and like to play dangerously or shall I say they’d prefer to be spontaneous. Yes, that’s probably a better word. Of course we didn’t start looking for a place to sleep till around 10 pm but that’s just a minor detail. So here we were between 10pm and 2am on a Saturday night driving and trying to find a place to sleep. No luck at all! So we just kept on driving and driving till we made it back to Canada to my parent’s house.
Now that I look back I think it was a stupid thing we did, I’m not sure how exactly we stayed awake, I’m not exactly sure how I’m still awake, but I think the 20 oz of super strong coffee that my mom made has something to do with it. My mom’s coffee is famous for its strength, it can make you grow facial hair as you drink it!
So here I am the bearded lady pouring my guts out to you. But thankfully, for you, I do have a recipe to share with you, which I made for my brother in law a couple weeks ago, and this is from his mouth alone, it was so damn good. And he wants more. Though now I’m still a bit bitter from what happened last night, so no more quiche for him, at least for a couple weeks. That’s about as long as I can hold a grudge.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Cheesy Zucchini Quiche
Ingredients
For Crust
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 tsp basil
- 1/2 tsp black pepper ground
- 1/2 cup butter unsalted
- 3 tbsp ice water
For Filling
- 3 tbsp butter unsalted
- 1 onion chopped
- 1 tsp basil
- 1 tsp oregano
- salt and pepper to taste
- 3 cups zucchini sliced
- 2 cups mozzarella cheese shredded
- 3 eggs
- 1/2 cup milk
Instructions
- In a food processor add flour, salt, oregano, basil, 1/2 tsp pepper and pulse once until everything is incorporated. Add 1/2 cup unsalted butter, cut into cubes to the food processor and pulse until mixture resembled peas. Add cold ice water and continue pulsing a couple more times, the dough should start to stick together. Roll out the dough onto a floured surface and just knead it until it comes together, do not knead too much. Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- Preheat oven to 400 F degrees.
- In a medium skillet add the 3 tbsp of butter and melt. Add the onion, 1 tsp basil, 1 tsp oregano and season with salt and pepper. Sauté onion just until soft and translucent, about 3 or 4 minutes. Add zucchini and sauté for a couple more minutes just until zucchini softens up a bit.
- Roll out the pastry disk from the fridge so that it's about 12 inches in diameter, then unroll into a 9 inch pie plate or quiche plate and flute the edges. Sprinkle the 2 cups of mozzarella cheese over the pastry.
- In a small bowl whisk together the eggs and milk. Set aside;
- Add the sautéed zucchini slices over the mozzarella cheese then pour the egg/milk mixture over the zucchini.
- Bake on the lower oven rack for about 30 to 45 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
Notes
Nutrition
More delicious recipes from my kitchen
Melissa says
February 24, 2019 at 11:20 pmThis is one of my all time favorite recipes!!! Brilliant! I’m making it this week for my sons birthday. Would it be possible to make it the night before and refrigerate it? How would you suggest warming it?
Nicole Beaulieu says
February 25, 2019 at 10:02 amWrap the quiche in foil and bake for 15-20 minutes at 325, or until warmed through 🙂 Happy birthday to your son!
Marilyn says
March 18, 2018 at 9:50 pmHi Jo
Greetings from Australia!
Your zucchini quiche was great. I believe the mozzarella is essential to get a really soft gooey texture. I used about 60/40 mozzarella and cheddar (for a bit more zing)
I didn’t make the pastry although interesting to see basil, oregano and black pepper added. I used a frozen case, put egg wash on the bottom and pre-cooked about 8-10 mins before adding the filling. As the case was smaller (less filling and 2 eggs) – it cooked in 20 mins.
Joanna Cismaru says
March 19, 2018 at 2:37 pmHi Marilyn from Australia! I’m sure you guys are having much better weather than we are. Glad you liked the zucchini quiche. 🙂
BG says
June 10, 2017 at 7:33 pmThis zucchini quiche is very good. My husband and I both did not want to stop with one piece at brunch. I substituted Monterey jack and sharp cheddar cheeses for mozzarella (which I did not have on hand) and used half and half instead of milk. I also used a prepared pie crust, added about 2 T of feta cheese and 1-1/2 T of minced garlic. Thank you!
vivian says
October 28, 2015 at 5:46 pmMade this for dinner tonight with hash browns and a fruit salad, and it was delicious. Because it is so packed with cheese and zucchini, a smear portion is filling compared to most quiches. I used a combination of cheddar cheeses as that is what was in my fridge. Thanks for a wonderful recipe!
jo says
October 28, 2015 at 6:11 pmGlad you liked it Vivian!
Yum says
August 18, 2015 at 8:08 pmHi Jo – I’m a new visitor to your blog. Your food looks so good (great food styling) so I tried the zucchini quiche with a purchased pastry crust. As soon as I took it out of the oven I topped it with thin slices of fresh tomato & ribbons of fresh basil from my garden, ending with a sprinkling of grated Romano cheese. Once the flavors melded, I served it at room temperature to our dinner guests, and man-oh-man, were they impressed! It was so delicious, and the fact that I could use so much of my garden produce was a bonus! I also made a loaf of your No Knead Dutch Oven Crusty Bread to serve with the quiche. Double man-oh-man yummy!! Both of these recipes are going to be keepers in my recipe box. Keep the recipes coming, and I’ll keep trying them! Thank you!!
jo says
August 18, 2015 at 9:04 pmThank you so much, I’m so glad you’re enjoying my recipes. 🙂
Linda Moore says
August 3, 2015 at 5:25 pmHi, Jo! It’s nice to meet you. My name is Linda. My first time here. Your pics are absolutely stunning! They must be cuz I NEVER sign up for anything like this until now. I am 65 and a simple cook – meat and potatoes, typical Midwesterner. This looks almost too good to eat! I have a very picky husband; so, I will get to eat the whole thing. LOL! My question is what do I do when recipes require a food processor? I don’t have one, and I don’t want to invest in one until I kinda know there’s a chance I might use it. I can hear my mother laughing at me all the way from Heaven every time I attempt pie crust. Although it was simple fare, she was an excellent cook and an awesome baker. Now that you know my life story, should I just go buy a pie crust to make this? Thanks!
jo says
August 3, 2015 at 6:58 pmHi Linda, nice to meet you too and thank you for signing up!
If you don’t have a food processor, no worries!You can use a pastry blender or two knives and do it all in a bowl, just cut the butter in with the two knives until it resembles peas then follow the rest of the instructions. Should work just as well. You can of course also buy a pie crust then just tell everyone you made it! 😉
mila furman says
July 28, 2015 at 10:36 amWOW!!! That’s quite a trip you made!!! I’m impressed! What a gorgeous recipe you bearded lady you 🙂
jo says
July 28, 2015 at 11:11 amLol thank you Mila 🙂
Sue K says
July 28, 2015 at 8:51 amJust made this nice and early this morning before the heat gets too bad. Sorry to hear about your trip but even feel worse as we are experiencing a really bad heatwave in Toronto area 🙁 Stay cool and eat plenty of ice cream or gelato!!! its a good excuse
jo says
July 28, 2015 at 11:12 amOk need a grocery trip again!!! lol
Katalina @ Peas and Peonies says
July 27, 2015 at 9:22 amSo creamy and perfect, loved the beautiful zucchinis in this dish, and that buttery and flaky crust, cheesy, perfect and delicious, also love how versatile it is and that it can be served for any meal during the day.