Cheesy Zucchini Quiche
A delicious and versatile quiche combining rich flavors of eggs, cream, and cheese with fresh zucchini, perfect for brunch or dinner.
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.
Notes
Serve warm or at room temperature. Pairs well with a fresh salad or sautéed greens. Store leftovers tightly wrapped in the refrigerator for up to three days, or freeze for up to a month.