Zucchini 3 Cheese Quiche
Elevate your brunch game with this irresistible Zucchini 3 Cheese Quiche, a savory masterpiece that pairs tender, sautéed zucchini with a creamy custard base and a trio of flavorful cheeses: mozzarella, Parmesan, and tangy feta. Nestled inside a buttery, golden-brown pre-made pie crust, this quiche offers a delightful blend of textures and tastes, perfect for breakfast, brunch, or an elegant dinner. The addition of milk and heavy cream ensures a luxuriously silky filling, while fresh parsley provides a vibrant finishing touch. Simple to prepare yet impressively elegant, this recipe is ideal for entertaining or meal prep and can be served warm or at room temperature. With its rich flavor, beautiful presentation, and 6 generous servings, it’s destined to become a household favorite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 medium (sliced thinly) Zucchini
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Eggs
- 1 cup Milk
- 0.5 cup Heavy cream
- 0.5 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Crumbled feta cheese
- 1 12-inch Pre-made pie crust
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish, pressing gently to fit it snugly. Trim any excess dough from the edges and prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and set aside.
Heat olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for 4-5 minutes, until softened. Season with salt and black pepper, then set aside to cool.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in the mozzarella, Parmesan, and feta cheeses.
Pat the cooked zucchini dry with a paper towel to remove excess moisture. Layer the zucchini slices evenly in the blind-baked pie crust.
Pour the egg and cheese mixture over the zucchini, spreading it evenly. Use a spatula to gently smooth the top.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. To check if it’s done, insert a knife into the center—if it comes out clean, the quiche is ready.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with fresh parsley if desired.
Serve warm or at room temperature. Enjoy your Zucchini 3 Cheese Quiche!
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 22.6 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1194 mg | 92% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1799 mg | 38% | |
*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.
