Zucchini Quiche
Elevate your brunch game with this savory Zucchini Quiche—a delightful blend of fresh vegetables, creamy cheeses, and aromatic herbs, all nestled in a buttery pie crust. Thinly sliced zucchini is sautéed alongside garlic and onions, creating a tender filling that’s perfectly complemented by a rich mixture of eggs, heavy cream, and whole milk. Infused with the nutty flavors of Parmesan and stretchy mozzarella, plus a hint of nutmeg and fragrant fresh basil, every bite is bursting with comforting flavors. This easy-to-follow recipe is ideal for both casual gatherings and weekday lunches, offering a stunning golden-brown finish that’s as appetizing as it is beautiful. Serve warm or at room temperature for a dish that’s guaranteed to impress! Keywords: zucchini quiche recipe, savory pie, vegetable quiche, easy brunch ideas, zucchini recipes.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 0.5 teaspoon Salt
- 1 9-inch Pie crust
- 1 tablespoon Olive oil
- 1 small Onion
- 2 cloves Garlic
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Grated Parmesan cheese
- 1 cup Grated mozzarella cheese
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 2 tablespoons Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini, then place the slices in a colander. Sprinkle with 0.5 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.
While the zucchini is sitting, unroll the pie crust into a 9-inch pie pan. Press gently to fit and set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Dice the onion and mince the garlic, then add both to the skillet. Cook until the onion is translucent, about 5 minutes.
Pat the zucchini dry with paper towels. Add the zucchini slices to the skillet and sauté for an additional 5 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined.
Stir in the grated Parmesan cheese, grated mozzarella cheese, 0.25 teaspoon of black pepper, and 0.125 teaspoon of nutmeg.
Chop the fresh basil and add it to the egg mixture along with the cooled zucchini mixture. Stir to fully combine.
Pour the mixture into the prepared pie crust, spreading it out evenly.
Place the quiche on the middle rack of your preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool on a wire rack for at least 5 minutes before slicing.
Serve warm or at room temperature. Enjoy your delicious zucchini quiche!
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 47.5 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1608 mg | 124% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1627 mg | 35% | |
*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.
