Zucchini and Mushroom Quiche
Elevate your brunch game with this irresistible Zucchini and Mushroom Quiche, a savory masterpiece that combines tender slices of zucchini, earthy mushrooms, and a creamy egg custard baked to perfection in a flaky pie crust. Bursting with flavor, this quiche is enriched with Parmesan and mozzarella cheeses for melty goodness in every bite. Sautéed with garlic and seasoned to perfection, the vegetables make this dish both hearty and wholesome. Whether you’re serving it warm for a weekend brunch or at room temperature for a make-ahead dinner, this quiche is as versatile as it is delicious. Plus, it’s ready in just an hour—perfect for impressing your guests with minimal effort!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 pieces zucchini (medium, thinly sliced)
- 1.5 cups mushrooms (white or cremini, thinly sliced)
- 2 cloves garlic (minced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.25 cup grated Parmesan cheese
- 0.5 cup grated mozzarella cheese
- 1 piece prepared pie crust (unbaked, 9-inch)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the prepared pie crust in a 9-inch pie dish and crimp the edges. Set aside.
In a large skillet, melt the butter over medium heat.
Add the sliced zucchini, mushrooms, and minced garlic to the skillet. Season with salt and pepper.
Sauté the vegetables for 6–8 minutes, or until they are softened and most of the moisture has evaporated. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined.
Stir in the Parmesan cheese and half of the mozzarella cheese. Mix until incorporated.
Spread the sautéed vegetables evenly across the bottom of the prepared pie crust.
Pour the egg and cheese mixture over the vegetables, ensuring the filling is evenly distributed.
Sprinkle the remaining mozzarella cheese on top of the quiche.
Bake the quiche in the preheated oven for 35–40 minutes, or until the custard is set and the top is golden brown.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing.
Optionally, garnish with chopped fresh parsley before serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 25.2 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 990 mg | 76% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1895 mg | 40% | |
*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.
