Cheesy Zucchini Quiche is a delicious and versatile dish that brings together the rich flavors of eggs, cream, and cheese with the fresh taste of zucchini. It makes for a perfect brunch option or a delightful dinner. This quiche is simple to prepare and can be enjoyed warm or at room temperature, making it ideal for gatherings or meal prep.
Why Make This Recipe
This Cheesy Zucchini Quiche is good for many reasons. It’s easy to make, uses simple ingredients, and is a great way to sneak in some veggies. Moreover, the combination of creamy filling and melted cheese makes it comforting and satisfying. Whether you’re cooking for a special occasion or just want a cozy meal at home, this recipe is sure to please everyone at your table.
How to Make Cheesy Zucchini Quiche
Ingredients:
- 1 Pre-Made Pie Crust (homemade or store-bought)
- 4 Large Eggs
- 2 Cups Heavy Cream
- 1 pound Zucchini (sliced thin with skin on)
- 1 1/4 Cups Mozzarella Cheese (shredded, divided)
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Directions:
- Preheat the oven to 375℉.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- In a large skillet, add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
- In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
- To assemble the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
- Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.
- Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
- Let the quiche sit for 15 minutes before slicing.
How to Serve Cheesy Zucchini Quiche
You can serve Cheesy Zucchini Quiche warm or at room temperature. It pairs well with a fresh salad or some sautéed greens. For extra flavor, consider adding a sprinkle of fresh herbs on top before serving.
How to Store Cheesy Zucchini Quiche
To store leftovers, let the quiche cool completely. Wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will keep for up to three days. You can also freeze slices of quiche for up to a month. Just reheat them in the oven when ready to eat.
Tips to Make Cheesy Zucchini Quiche
- Make sure not to overcook the zucchini. You want it to be tender but not mushy.
- Feel free to experiment with different cheeses such as cheddar or feta for a change.
- Add other veggies, like bell peppers or spinach, for added flavor and nutrition.
Variation
You can customize your Cheesy Zucchini Quiche by adding cooked bacon or ham for a meaty version. Additionally, you can use different herbs or spices based on your taste preferences.
FAQs
1. Can I make this quiche ahead of time?
Yes, you can prepare the Cheesy Zucchini Quiche a day before. Just keep it covered in the refrigerator until you’re ready to bake or serve.
2. Can I use a different type of crust?
Absolutely! You can use any type of crust you like. A whole wheat crust or a gluten-free option works well too.
3. Can I substitute heavy cream?
Yes, you can use half-and-half or whole milk instead of heavy cream, but the texture might be slightly different.
Cheesy Zucchini Quiche
Ingredients
For the crust
- 1 crust Pre-Made Pie Crust (homemade or store-bought)
For the filling
- 4 large Large Eggs
- 2 cups Heavy Cream Can substitute with half-and-half or whole milk
- 1 pound Zucchini (sliced thin with skin on) Do not overcook; should be tender but not mushy
- 1 1/4 cups Mozzarella Cheese (shredded, divided) Feel free to experiment with different cheeses
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- In a large skillet, add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool.
Making the filling
- In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
- To assemble the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
- Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.
Baking
- Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
- Let the quiche sit for 15 minutes before slicing.
