Zucchini quiche
Delight your taste buds with a savory Zucchini Quiche, featuring a flaky crust made from all-purpose white wheat flour and butter, filled with fresh zucchini, scallions, and a creamy blend of eggs, milk, and heavy whipping cream. Topped with grated parmesan cheese for a perfect finish.
- 24 Apr 2025
- Cook time 75 min
- Prep time 55 min
- 6 Servings
- 12 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 370kcal | 19% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 1.49g | 4% |
| Sugar 4.74g | 5% |
| Fat | |
| Fat 27g | 32% |
| Saturated 14g | 46% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 130mg | 24% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 4.87ug | 4% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 310mg | 9% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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