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Zucchini Quiche

Zucchini Quiche

4.94 from 31 votes
This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.
Prep Time: 15 minutes
Cook Time: 1 hour
Par bake crust: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American

Equipment

Ingredients

Instructions

  • Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
  • Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
  • Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
  • Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
    prick pie crust with fork
  • Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
  • Meanwhile, heat the oil in a large skillet over medium heat.
  • Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
    cook zucchini for quiche
  • Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
  • In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
    quiche filling
  • Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
  • Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
  • Bake 350F 50 minutes to 1 hour, or until set and top is browned.
  • Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Video

Notes

If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1/6 slice, Calories: 307kcal, Carbohydrates: 21g, Protein: 15g, Fat: 19g, Saturated Fat: 7.5g, Cholesterol: 202mg, Sodium: 544mg, Fiber: 1g, Sugar: 5g
- WW Points: 7