Gluten-Free Zucchini Quiche

Discover the ultimate comfort food with this Gluten-Free Zucchini Quiche—an effortlessly elegant dish that's perfect for brunch, lunch, or even a light dinner. Featuring a buttery, flaky gluten-free crust and a rich, savory filling of shredded zucchini, creamy eggs, and melted cheese, this quiche strikes a flawless balance between indulgence and health-conscious cooking. Infused with the aromatic flavors of garlic, fresh parsley, and optional thyme, every bite is packed with freshness and comfort. The recipe incorporates simple techniques like blind baking for a perfectly crisp crust and salting zucchini to remove excess moisture, ensuring a flawless texture. Serve this gluten-free delight warm or at room temperature, and garnish with a sprinkle of fresh herbs for an irresistible homemade touch.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cups Unsalted butter (cold, cubed)
• 3 tablespoons Ice water
• 2 cups Zucchini (shredded)
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 cloves Garlic (minced)
• 4 large Eggs
• 0.75 cups Heavy cream
• 1 cup Shredded cheese (cheddar or Gruyere)
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Fresh thyme (chopped, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine the gluten-free all-purpose flour and 1/4 teaspoon of salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Step 3

Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic, and chill in the refrigerator for 15 minutes.

Step 4

While the dough chills, place the shredded zucchini in a colander. Sprinkle it with 1/2 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture. Then, press down on the zucchini with a clean kitchen towel to remove as much liquid as possible.

Step 5

Roll out the chilled dough between two sheets of parchment paper into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it into the corners and trimming any excess from the edges. Prick the base with a fork to prevent bubbling.

Step 6

Blind bake the crust: Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 10 minutes, then remove the weights and parchment, and bake for an additional 5 minutes. Set aside to cool.

Step 7

In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the prepared zucchini and cook for 3-4 minutes until slightly softened. Set aside to cool.

Step 8

In a mixing bowl, whisk together the eggs, heavy cream, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir in the shredded cheese, parsley, and thyme, if using.

Step 9

Spread the cooked zucchini evenly over the prebaked crust. Pour the egg and cream mixture over the zucchini.

Step 10

Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

Step 11

Let the quiche cool for 10 minutes before slicing. Garnish with additional parsley if desired. Serve warm or at room temperature.

Nutrition Facts

Serving size	1331.4 grams (1331.4g)

Amount per serving	% Daily Value*
Calories	3056

Total Fat 228.60g	293%
Saturated Fat 130.00g	650%
Polyunsaturated Fat 1.30g
Cholesterol 1302mg	434%
Sodium 3487mg	152%
Total Carbohydrate 181.30g	66%
Dietary Fiber 9.60g	34%
Total Sugars 11.30g
Protein 64.70g	129%

Vitamin D 188IU	940%
Calcium 1058mg	81%
Iron 8mg	44%
Potassium 1684mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 8.5%

Carbs: 23.8%