This delightful zucchini quiche is a perfect meal for any time of day – light, flavorful, and incredibly satisfying. It’s surprisingly simple to make, even if you’ve never baked a quiche before, and a fantastic way to enjoy fresh zucchini.
Key Ingredients & Substitutions:
- Zucchini: Fresh is best! Yellow squash works too.
- Eggs: The binding agent for the quiche. No real substitute here.
- Cheese: Gruyère or Swiss cheese are classic, but cheddar or mozzarella are great too.
- Pie Crust: Use a store-bought crust for ease, or make your own if you’re feeling ambitious. Gluten-free crust works perfectly.
- Milk/Cream: Whole milk, half-and-half, or heavy cream all work for a rich custard.
Ingredients:
- 1 pre-made 9-inch pie crust
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 4 large eggs
- 1 1/2 cups milk (whole milk or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 6-8 slices
- Calories per serving: Approximately 250-300 (estimates vary based on ingredients)
- Tools Needed: 9-inch pie plate, large bowl, whisk, skillet
Step-by-Step Instructions:
1. Prepare Your Zucchini & Oven
Preheat your oven to 375°F (190°C). Shred your zucchini and gently squeeze out any excess moisture using a clean kitchen towel. This step is important to prevent a watery quiche.
2. Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the shredded zucchini and cook for another 3-5 minutes, until slightly tender.
3. Whisk the Custard
In a large bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined. This is the creamy base for your zucchini quiche.
4. Assemble the Quiche
Place your pie crust into a 9-inch pie plate. Sprinkle half of the shredded cheese evenly over the bottom of the crust. Spread the sautéed zucchini and onion mixture over the cheese. Top with the remaining shredded cheese.
5. Pour and Bake
Carefully pour the egg mixture over the vegetables and cheese in the pie crust. Bake for 35-40 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
6. Cool and Serve
Let your zucchini quiche cool for at least 10-15 minutes before slicing and serving. This allows the quiche to set properly, making it easier to cut. Enjoy!
Storage Instructions:
Store leftover zucchini quiche in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual slices in the microwave for 1-2 minutes, or in the oven at 300°F (150°C) for about 10-15 minutes until heated through.
Frequently Asked Questions (FAQ):
-
Can I make this zucchini quiche ahead of time?
Yes, you can bake it completely and store it in the refrigerator. Reheat before serving. -
Do I have to squeeze the water out of the zucchini?
Yes, this is crucial. Zucchini releases a lot of water, which can make your quiche watery if not removed. -
What other vegetables can I add to my zucchini quiche?
Bell peppers, spinach (sautéed and squeezed dry), mushrooms, or even cooked broccoli florets are great additions. -
Can I use frozen pie crust?
Absolutely! A store-bought frozen pie crust makes this recipe even quicker. -
Why is my quiche watery?
Likely because the zucchini wasn’t squeezed enough to remove excess moisture before adding it to the quiche. -
How do I know when the quiche is done?
The center should be set, not jiggly. A knife inserted into the center should come out clean.
