Creamy Zucchini Quiche
Savor the perfect combination of rich, savory flavors with this Creamy Zucchini Quiche, a delightful dish that’s as elegant as it is easy to prepare. Featuring tender sautéed zucchini layered over a flaky golden pie crust, this quiche is elevated with a luscious custard made from eggs, heavy cream, and milk, infused with hints of garlic and thyme. The decadent addition of Gruyère and Parmesan cheeses ensures every bite melts in your mouth. With minimal prep time and a beautifully golden finish, this versatile quiche is ideal for brunch, a light dinner, or even meal prep, as it’s delicious both warm and at room temperature. Whether you’re a seasoned cook or a beginner, this recipe will effortlessly impress your family and guests alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Pre-made pie crust
- 2 medium Zucchini
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 1 cup Gruyère cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch pie dish and set aside.
Roll out the pre-made pie crust on a lightly floured surface, then transfer it to the pie dish, pressing it gently into the edges. Trim any excess dough and flute the edges if desired.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights and parchment paper. Allow to cool slightly.
Wash and dry the zucchini, then thinly slice them into rounds.
Heat the olive oil in a skillet over medium heat. Add the zucchini slices and sprinkle with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini softens slightly and releases some moisture. Remove from heat.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk. Add garlic powder, dried thyme, and a pinch of black pepper. Mix until well combined.
Sprinkle the shredded Gruyère cheese evenly over the bottom of the cooled pie crust.
Layer the sautéed zucchini slices over the cheese, spreading them evenly.
Pour the egg and cream mixture over the zucchini and cheese, ensuring the liquid fills all gaps.
Sprinkle grated Parmesan cheese over the top for an extra burst of flavor.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is set. You can test doneness by inserting a clean knife into the center; it should come out clean.
Remove from the oven and allow the quiche to cool for 5-10 minutes before slicing and serving.
Enjoy your creamy zucchini quiche warm or at room temperature.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 7747 mg | 337% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 34.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1638 mg | 126% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
