Zucchini Quiche
Ingredients
- 19-inch refrigerated pie dough
- 1 tbspextra-virgin olive oil
- ¼ cdiced red onion
- 1 largegarlic clove
minced
- 2 mediumzucchini
about 7 ounces each, cut into 1/8-inch thin slices
- 1 tspkosher salt
- freshly ground black pepper
- 6 largeeggs
- ½ cskim milk
- ½ cpart-skim ricotta cheese
- ½ cpart-skim shredded mozzarella cheese
- ¼ cfreshly grated parmesan cheese
- 2 tbspchopped basil
plus more for garnish
Directions
- 1
Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
- 2
Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
- 3
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.
- 4
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).
- 5
Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
- 6
Meanwhile, heat the oil in a large skillet over medium heat.
- 7
Add the onion and garlic and sauté 30 seconds. Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
- 8
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.
- 9
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.
- 10
Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
- 11
Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
- 12
Bake 350F 50 minutes to 1 hour, or until set and top is browned.
- 13
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.
Zucchini Quiche
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About this Recipe
Looking for a delightful way to enjoy your summer zucchini bounty? This Three-Cheese Zucchini Quiche offers a light yet satisfying meal, perfect for breakfast, brunch, or a light lunch.
What sets this Zucchini Quiche apart is its clever approach to classic comfort: it's made lighter by using skim milk and part-skim cheeses, intentionally skipping the heavy cream often found in traditional quiches. This allows the fresh, vibrant flavors of the zucchini and basil to truly shine through, without compromising on richness or satisfaction.
Prepare for a beautifully savory quiche with a golden, flaky crust and a custardy, tender filling. Each bite brings a medley of sweet sautéed red onion, aromatic garlic, and delicate slices of fresh zucchini, all bound by a rich blend of creamy part-skim ricotta, melt-y part-skim mozzarella, and sharp freshly grated Parmesan cheese. The subtle seasonings of kosher salt and freshly ground black pepper enhance the natural goodness of the vegetables.
The result is a comforting dish that feels wonderfully indulgent yet remains lighter, thanks to the thoughtful choice of skim milk and part-skim cheeses. The fresh basil, stirred into the filling and garnished atop, adds a vibrant, herbaceous finish that truly elevates this Three-Cheese Zucchini Quiche, making it a perfect celebration of end-of-summer produce.
While this Zucchini Quiche is a star on its own, you can easily adapt it to your taste. For an extra pop of color and slight acidity, consider adding a handful of halved cherry tomatoes to the filling. You could also experiment with different fresh herbs if basil isn't on hand, such as dill or chives. For those looking for an extra layer of savory depth, a pinch of red pepper flakes would add a gentle warmth.
This versatile Zucchini Quiche is wonderful served warm or at room temperature. It's an elegant addition to any brunch spread, a comforting breakfast, or a lovely light lunch alongside a simple green salad.