Zucchini Quiche

Savor the delectable balance of flavors in this Zucchini Quiche, a perfect blend of garden-fresh zucchini, rich cheeses, and aromatic herbs baked into a flaky 9-inch pie crust. This impressive yet approachable recipe combines sautéed zucchini with caramelized onions and garlic, enveloped in a creamy custard made with eggs, heavy cream, and just a hint of nutmeg for depth. Shredded Parmesan and mozzarella add savory richness, while fresh basil brings a burst of brightness. Ideal for brunch, lunch, or a light dinner, this quiche is as versatile as it is satisfying—serve it warm or at room temperature alongside a crisp green salad. With its simple preparation and impressive presentation, this Zucchini Quiche is destined to become a household favorite.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 0.5 teaspoon Salt
• 1 9-inch Pie crust
• 1 tablespoon Olive oil
• 1 small Onion
• 2 cloves Garlic
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 0.5 cup Grated Parmesan cheese
• 1 cup Grated mozzarella cheese
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Nutmeg
• 2 tablespoons Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and thinly slice the zucchini, then place the slices in a colander. Sprinkle with 0.5 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture.

Step 3

While the zucchini is sitting, unroll the pie crust into a 9-inch pie pan. Press gently to fit and set aside.

Step 4

In a skillet over medium heat, add 1 tablespoon of olive oil. Dice the onion and mince the garlic, then add both to the skillet. Cook until the onion is translucent, about 5 minutes.

Step 5

Pat the zucchini dry with paper towels. Add the zucchini slices to the skillet and sauté for an additional 5 minutes. Remove from heat and let cool slightly.

Step 6

In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined.

Step 7

Stir in the grated Parmesan cheese, grated mozzarella cheese, 0.25 teaspoon of black pepper, and 0.125 teaspoon of nutmeg.

Step 8

Chop the fresh basil and add it to the egg mixture along with the cooled zucchini mixture. Stir to fully combine.

Step 9

Pour the mixture into the prepared pie crust, spreading it out evenly.

Step 10

Place the quiche on the middle rack of your preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.

Step 11

Remove the quiche from the oven and let it cool on a wire rack for at least 5 minutes before slicing.

Step 12

Serve warm or at room temperature. Enjoy your delicious zucchini quiche!

Nutrition Facts

Serving size	1365.5 grams (1365.5g)

Amount per serving	% Daily Value*
Calories	2501

Total Fat 185.50g	238%
Saturated Fat 94.40g	472%
Polyunsaturated Fat 6.20g
Cholesterol 1141mg	380%
Sodium 7322mg	318%
Total Carbohydrate 107.20g	39%
Dietary Fiber 5.30g	19%
Total Sugars 47.50g
Protein 83.70g	167%

Vitamin D 218IU	1089%
Calcium 1608mg	124%
Iron 8mg	44%
Potassium 1627mg	35%

*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: 68.6%

Protein: 13.8%

Carbs: 17.6%