Cheesy Zucchini Quiche

4.54 from 49 votes

Cheesy Zucchini Quiche

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!

Prep Time20

Cook Time50

Chilling Time10

Total Time1 20

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: French

Keyword: quiche recipe, zicchini quiche

Servings:

Calories: 355kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Crust

1½ cup all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon black pepper ground
½ cup butter unsalted, cold and cut into cubes
3 tablespoons ice water

For Filling

3 tablespoons butter unsalted
1 onion chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 cups zucchini sliced
2 cups mozzarella cheese shredded
3 eggs
½ cup milk

US Customary - Metric

Instructions

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.
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 your oven to 400°F.
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.
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.
Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
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!

Video

Notes

Use cold butter for the crust to get that perfect flaky texture.
Pre-cook the zucchini to remove excess moisture and keep the quiche from getting soggy.
If the edges of the crust start to brown too quickly, cover them loosely with foil during baking.
Let the quiche cool for about 10 minutes before slicing to help it set and make slicing easier.
You can substitute the homemade crust with a store-bought one to save time.

Nutrition