Zucchini quiche
This zucchini quiche features a buttery homemade crust filled with creamy eggs, milk, and parmesan cheese, complemented by sautéed zucchini and scallions for a rich, savory flavor. It's perfect for brunch or a light dinner.
Cook time 75 min
Prep time 55 min
Ingredients:
1.25 cups all-purpose white wheat flour2 tsp sugar
1 tsp salt
1/2 cup butter
1/2 cup water
1/8 cup scallions
2 tsp olive oil
2 zucchini
4 eggs
1/3 cup milk (1% fat)
1/3 cup heavy whipping cream
1/2 cup grated parmesan cheese
A zucchini quiche is a delightful and savory dish perfect for any meal of the day. This quiche combines the mild flavor of zucchini with creamy milk, rich heavy cream, and the sharp taste of parmesan cheese, all nestled in a buttery homemade crust. It's an easy-to-make recipe that brings both comfort and nutrition to the table.
Instructions:
- While the dough chills, heat the olive oil in a large skillet over medium heat. Add the sliced scallions and cook until they become fragrant and tender, about 2 minutes.
- Add the zucchini slices to the skillet and cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender but still holds its shape. Remove from heat and set aside to cool.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently against the bottom and sides. Trim any excess dough and flute the edges if desired.
- In a medium bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Stir in the grated Parmesan cheese, then gently fold in the cooked scallions and zucchini.
- Pour the prepared filling into the crust, spreading it evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- To check for doneness, insert a knife or toothpick into the center of the quiche. If it comes out clean, the quiche is done.
- Allow the quiche to cool for about 10 minutes before slicing to give the filling time to set.
- Serve warm or at room temperature.
Your zucchini quiche is now ready to be savored. With its golden-brown crust, creamy filling, and delectable zucchini slices, this quiche promises to be a hit at your table. Whether you're serving it at a brunch, lunch, or dinner, it's sure to impress your family and friends. Enjoy your delicious and wholesome zucchini quiche!
Zucchini quiche FAQ:
The zucchini quiche should be baked for 35-40 minutes in a preheated oven at 375°F (190°C). Check for doneness by inserting a knife or toothpick into the center; it should come out clean.
Yes, you can substitute other vegetables such as spinach, bell peppers, or mushrooms. Just be sure to adjust cooking times and amounts as necessary to maintain the texture of the filling.
Store leftover zucchini quiche in the refrigerator for up to 3 days. Keep it in an airtight container or tightly covered to maintain freshness. It can be reheated in the oven or microwave before serving.
This recipe is designed for a 9-inch pie dish. Ensure the crust is rolled out sufficiently to cover the bottom and sides of the pan.
For a dairy-free version, you can use plant-based milk (like almond or soy milk) and a dairy-free cream substitute. Also, choose a dairy-free cheese for the Parmesan.
Cooking Tips:
- For a flakier crust, make sure your butter is cold when you incorporate it into the flour mixture.
- Blind bake the crust for a few minutes before adding the zucchini filling to avoid a soggy bottom.
- Slice the zucchini thinly and evenly for a consistent texture.
- You can add other vegetables like mushrooms, bell peppers, or spinach for additional flavor and nutrients.
- If you prefer a richer taste, use whole milk instead of 1% milk.
- Let the quiche rest for a few minutes before slicing; this helps set the filling and makes cutting easier.
- Store leftovers in the refrigerator and reheat in the oven to maintain the crust's crispness.
Nutrition Facts
6 ServingsCalories 370kcal
Protein 11g
Carbohydrates 27g
Fiber 1.49g
Sugar 4.74g
Fat 27g
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