Delicious Cheesy Zucchini Quiche for Home Cooks

Introduction

Cheesy zucchini quiche is a delightful dish that merges the creaminess of cheese with the fresh taste of zucchini, creating a satisfying option for any meal. Perfect for breakfast, brunch, or even a light dinner, this quiche is not only versatile but also simple to make.

Zucchini, often abundant in summer gardens, adds moisture and a subtle sweetness, while the cheese brings richness and depth to the flavor profile. This dish can easily become a family favorite, showcasing how vegetables can shine in a cheesy, comforting dish.

With a flaky crust and a luscious filling, this quiche can be enjoyed warm or at room temperature, making it an excellent choice for gatherings or meal prep. Let's dive into this recipe and discover how to create an irresistible cheesy zucchini quiche.

Ingredients

• 1 pie crust, store-bought or homemade
• 2 medium zucchinis, grated (about 2 cups)
• 1 cup shredded cheese (cheddar, Gruyère, or a blend)
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme or Italian seasoning
• 1/4 cup fresh parsley, chopped (optional)

Directions & Preparation

1. Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
2. In a skillet over medium heat, sauté the chopped onion in a tablespoon of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the grated zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened. Remove from heat and let the mixture cool.
4. In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, and dried thyme. Stir in the shredded cheese and the cooled zucchini mixture.
5. Pour the filling into the prepared pie crust, spreading it evenly. If desired, sprinkle fresh parsley on top for added flavor and color.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.
7. Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.

FAQs

What cheese works best for this quiche?

Cheddar, Gruyère, or a blend of cheeses provide great flavor and melt well.

Can I use other vegetables in the quiche?

Absolutely! Bell peppers, spinach, or mushrooms can be great additions.

What if my quiche filling is too runny?

Ensure the zucchini is well-drained after grating to avoid excess moisture.

How can I make this quiche spicier?

Adding crushed red pepper flakes or diced jalapeños can give it a nice kick.

Can I make a crustless version of this quiche?

Yes, simply omit the pie crust and pour the filling directly into a greased pie dish.

What if my quiche is overcooked?

If the quiche is overcooked, it may become dry. Keep a close eye during the last few minutes of baking.

How can I scale this recipe for a larger crowd?

You can double the ingredients and use a larger dish, adjusting the baking time as needed.

Conclusion

Cheesy zucchini quiche is a delightful way to celebrate seasonal produce while enjoying a comforting favorite. With its rich flavors and simple preparation, it's a dish that invites creativity and personalization.

Whether served at a casual brunch or as a main dish for dinner, this quiche is sure to impress. Enjoy the process of making it, and don't hesitate to experiment with different ingredients to make it your own.

Recipe Card

Delicious Cheesy Zucchini Quiche for Home Cooks

Cheesy Zucchini Quiche made approachable with clear cues, pantry staples, and flexible swaps.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 pie crust store-bought or homemade
• 2 medium zucchinis grated (about 2 cups)
• 1 cup shredded cheese cheddar, Gruyère, or a blend
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme or Italian seasoning
• 1/4 cup fresh parsley chopped (optional)

Method

 

1. Preheat the oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
2. In a skillet over medium heat, sauté the chopped onion in a tablespoon of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the grated zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened. Remove from heat and let the mixture cool.
4. In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, and dried thyme. Stir in the shredded cheese and the cooled zucchini mixture.
5. Pour the filling into the prepared pie crust, spreading it evenly. If desired, sprinkle fresh parsley on top for added flavor and color.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.
7. Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.