This Zucchini Quiche recipe is a delightful and versatile dish that beautifully combines the freshness of summer vegetables with the richness of creamy custard. The flaky crust holds a luscious filling of sautéed zucchini, eggs, and cheese, making it perfect for breakfast, brunch, or even a light dinner. With its savory flavor and satisfying texture, this quiche is bound to impress your family and friends, proving that you can enjoy a delicious, homemade meal without spending hours in the kitchen.
Why You Will Love This Recipe
You will absolutely love this zucchini quiche recipe for its incredible flavors and ease of preparation. The combination of tender, sautéed zucchini with creamy cheese creates a rich, savory profile that is both comforting and satisfying. This dish is also perfect for those following a lighter diet, as it’s packed with nutritious vegetables, and can be made with low-fat dairy options. Plus, it comes together quickly, making it ideal for busy weeknights or leisurely weekend brunches.
Tips and Tricks
To make this zucchini quiche even easier and tastier, consider the following tips:
- Squeeze Out the Moisture: Zucchini can hold a lot of water, so be sure to salt and drain your sliced zucchini before cooking. This will prevent your quiche from becoming soggy.
- Use a Pre-made Crust: If you’re short on time, pick up a pre-made pie crust from the store. It saves time and effort without compromising flavor.
- Experiment with Cheese: While cheddar and Gruyère are delicious, try mixing in feta or goat cheese for a tangy twist.
- Add Fresh Herbs: Enhance the flavor by adding fresh herbs like basil, thyme, or dill to the egg mixture.
- Bake with a Water Bath: For a creamier custard, bake your quiche in a water bath by placing it in a larger pan filled with hot water.
Make Ahead Tips
If you’re preparing for a busy week, you can easily make components of this quiche ahead of time:
- Prep the Crust: You can roll out and shape your pie crust a day in advance and store it in the refrigerator.
- Sauté the Zucchini: Cook and store the zucchini mixture in an airtight container for up to 3 days before assembly.
- Full Quiche: You can also assemble the entire quiche a day prior and store it unbaked in the fridge. Just pop it in the oven when you’re ready to bake.
- Storage: If stored properly in the fridge, leftovers can last up to 4 days.
Recipe Variations
Feel free to customize this zucchini quiche with these delicious variations:
- Add Protein: Incorporate cooked bacon, sausage, or ham for a heartier meal.
- Vegetable Swaps: Use other vegetables like spinach, bell peppers, or mushrooms instead of zucchini.
- Different Crusts: Experiment with a whole wheat crust, or even a crustless version for a low-carb option.
- Spice It Up: Add a dash of red pepper flakes or a sprinkle of smoked paprika for an extra kick.
How to Serve
Once your zucchini quiche is baked to golden perfection, let it cool slightly before slicing. Serve it warm or at room temperature, garnished with fresh herbs like parsley or chives for a pop of color. Pair it with a simple side salad dressed in a light vinaigrette for a complete meal. For a brunch gathering, consider serving it alongside fresh fruit or pastries for a delightful spread.
Pairing Suggestions
Complement your zucchini quiche with a refreshing drink, such as a chilled glass of Sauvignon Blanc or a light, citrusy cocktail like a gin and tonic. For non-alcoholic options, consider serving it with iced tea or fresh lemonade. If you want something sweet to finish off the meal, a light lemon sorbet or berry tart would pair wonderfully.
How to Store
To store leftovers, allow the quiche to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze slices of quiche in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
Equipment Needed
You will need a few basic kitchen tools to make this zucchini quiche:
- A 9-inch pie dish (or tart pan)
- A sauté pan for cooking the zucchini
- A mixing bowl for the egg mixture
- A whisk for combining ingredients
- A sharp knife and cutting board for slicing vegetables
Dietary Adaptations
This zucchini quiche can easily be adapted to fit various dietary needs:
- Vegan: Substitute eggs with a mixture of silken tofu and nutritional yeast, and use a dairy-free cheese alternative.
- Dairy-Free: Use almond milk or oat milk instead of regular milk, and opt for dairy-free cheese.
- Nut-Free: Ensure that any store-bought crust is nut-free and use seed-based alternatives if necessary.
Seasonal Adaptations
Take advantage of seasonal produce by customizing the recipe:
- In summer, use fresh zucchini, tomatoes, and basil for a vibrant flavor.
- In fall, consider adding roasted butternut squash and sage for a cozy twist.
- Winter might call for sautéed kale and mushrooms for a heartier option.
Recipe FAQs
- Can I use frozen zucchini?: Fresh zucchini is best for texture, but if using frozen, ensure it’s thoroughly drained.
- How long does it take to cook?: Bake the quiche for 35-40 minutes at 375°F until the center is set.
- What can I substitute for eggs?: Use a mixture of one tablespoon of ground flaxseed and three tablespoons of water per egg as a substitute.
Zucchini Quiche
This Zucchini Quiche recipe is a delightful and versatile dish that beautifully combines the freshness of summer vegetables with the richness of creamy custard.
Ingredients
- 1 pre-made pie crust (or homemade)
- 2 medium zucchinis, sliced
- 1 cup shredded cheese (cheddar or Gruyère)
- 4 large eggs
- 1 cup milk (or milk alternative)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: fresh herbs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Pre-bake the crust for about 10 minutes until lightly golden.
- In a sauté pan over medium heat, add a drizzle of olive oil. Sauté the sliced zucchini for about 5-7 minutes, until tender. Season with a pinch of salt and pepper.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Add the sautéed zucchini and shredded cheese to the egg mixture and stir to combine.
- Pour the filling into the pre-baked pie crust, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 215Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 109mgSodium 366mgCarbohydrates 15gFiber 1gSugar 3gProtein 9g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
In conclusion, this zucchini quiche recipe is a delightful addition to any meal, combining fresh ingredients with ease of preparation. Whether served for brunch, lunch, or dinner, it’s a dish that will please a crowd and satisfy your cravings. Remember to experiment with flavors and ingredients to make it your own, and enjoy every bite of this savory masterpiece! Happy cooking!
