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Delicious Cheesy Zucchini Quiche for Home Cooks

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