Whether warm or cold, young or old, our zucchini quiche is a hit with everyone. Enjoy it as a freshly baked dinner, pack it for a picnic or brunch, or serve it at a late summer party. Safe to say, you can’t go wrong with this fresh quiche! Our recipe is foolproof.
Zucchini Quiche: Deliciousness with Ease
Do you have children or other adult family members who are skeptical about vegetables? This zucchini quiche will win over even the most ardent of veggie haters. Zucchini is a popular vegetable, and its mild freshness pairs perfectly with the cheese used for the quiche, which browns beautifully in the oven. And this recipe’s crispy crust! It’s simply delicious. If you like, you can get creative and fold even more vegetables in the zucchini quiche. Like say, with sautéed broccoli.
No matter what vegetables are or aren’t used, this quiche will turn out fantastically. Just make sure you you have the following ingredients for the crust: flour, cold butter, an egg, and salt. With a little bit of water, knead everything into a ball of dough, wrap it in plastic wrap, and place it in the refrigerator for half an hour. Alternatively, if you are looking for a bit more ease, pre-made quiche dough will do just as well.
If you opted for handmade crust, you will still have enough time to calmly prepare the filling for your zucchini quiche as the dough sets. Begin by sautéeing the onions and garlic in a pan. Add diced zucchini and cook briefly. Add spices, salt, and pepper, and then add everything to a bowl. Whisk the eggs with cream and milk and pour the mixture into the bowl. Mix everything together. In the meantime, preheat the oven and place the dough in the quiche dish. Pre-bake it for 10 minutes so that the crust becomes nice and crispy. Now add the filling, sprinkle grated cheese on top, and bake the quiche in the oven for another thirty minutes. Done!
If you’re looking for more recipes that combine ease with deliciousness, you have the lion’s share to pick from here at Scrumdiddlyumptious. Our Swiss chard casserole, moussaka, and cheesy chicken nugget & mashed potatoes casserole are all winners for your next dinner.
Zucchini Quiche
Equipment
- 1 (9-in.) quiche dish
Ingredients
For the dough:
- 1¾ cups all-purpose flour
- 1 pinch of salt
- ½ cup cold butter
- 1 egg
For the filling:
- 1 lb zucchini
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 4 eggs
- ¾ cup sour cream
- 1½ cups shredded Emmentaler cheese
Instructions
- In a bowl, mix the flour and salt. Cut the cold butter into small cubes and add it to the flour mix. Using your hands, combine the ingredients coarse crumbs form.
- Add the egg and 2 tablespoons of water to the mixture. Combine everything to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Roll out the dough on a lightly floured surface and place it in the quiche dish. Prick the dough several times with a fork and pre-bake for 10 minutes.
- Dice the zucchini. Heat the olive oil in a pan and sauté the chopped onion and minced garlic. Add the diced zucchini and spices. Cook for about 5 minutes.
- In a bowl, whisk the eggs and sour cream together. Add the contents of the pan to the bowl. Season with salt and pepper to taste. Pour the filling into the pre-baked crust.
- Sprinkle the shredded cheese over the quiche and bake for 30 minutes.