Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 store bought 9 inch pie crust or homemade equivalent, chilled
- 2 medium zucchini about 300 g, thinly sliced into rounds
- 4 large eggs
- 1 2 cup heavy cream 120 ml
- 1 2 cup whole milk 120 ml
- 1 cup shredded sharp cheddar about 100 g
- 1 4 cup grated Parmesan about 25 g
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves plus extra for garnish
Instructions
- Preheat the oven to 375 F 190 C, place the pie crust into a 9 inch tart pan, press to fit and trim excess, prick the bottom lightly with a fork.
- Blind bake the crust for 12 minutes with parchment and pie weights or dried beans, remove weights and bake 5 minutes more until the crust looks set and pale golden.
- While the crust bakes, heat the olive oil in a large skillet over medium heat, add the sliced zucchini in a single layer if possible and cook until just softened and lightly browned about 5 to 7 minutes, season with a pinch of salt and set aside to cool slightly.
- In a medium bowl whisk the eggs with the cream and milk until smooth, stir in the cheddar, Parmesan, thyme, the remaining salt and pepper.
- Arrange the zucchini slices evenly in the parbaked crust, pour the egg and cheese custard over the zucchini, smooth the top and tuck any stray ribbons into the filling.
- Bake the quiche at 375 F 190 C for 30 to 35 minutes until the center is set and the top is lightly golden, if the crust browns too quickly tent with foil.
- Remove from the oven and rest on a wire rack for at least 10 minutes to finish setting, garnish with extra thyme, slice and serve warm or at room temperature.
Recipe Variations
- Crisp Bacon and Cheddar, fold 4 slices of cooked chopped bacon into the custard for a smoky contrast and use extra cheddar for more melt.
- Mediterranean Twist, swap cheddar for crumbled feta and add chopped sun dried tomatoes and a pinch of oregano.
- Crustless Low Carb, omit the crust and pour the filling into a greased pie dish, reduce bake time by 5 to 10 minutes and cool before slicing.
- Caramelized Onion and Goat Cheese, caramelize one large onion and scatter with small dollops of goat cheese before pouring the custard.
Make Ahead: The crust can be blind baked and cooled up to two days ahead and stored wrapped in the refrigerator, the zucchini can be cooked and refrigerated in an airtight container for up to two days, the custard can be mixed and kept covered in the refrigerator for one day, assemble and bake when ready or refrigerate the assembled unbaked tart for up to 24 hours and bake directly from cold adding a few extra minutes.
Frequently Asked Questions
Can I use grated zucchini instead of sliced rounds
Yes grated zucchini works well but squeeze out as much liquid as possible with a clean kitchen towel to prevent a soggy quiche
How can I make this dairy free
Use a dairy free milk and a plant based cream alternative and swap the cheeses for a dairy free shredded cheese, texture will be similar though flavor will change
Can I freeze the quiche
Fully baked and cooled quiche can be wrapped tightly and frozen for up to two months, thaw in the refrigerator overnight and reheat gently in a low oven
Zucchini Quiche
Ingredients
- 1 store bought 9 inch pie crust or homemade equivalent, chilled
- 2 medium zucchini about 300 g, thinly sliced into rounds
- 4 large eggs
- 1 2 cup heavy cream 120 ml
- 1 2 cup whole milk 120 ml
- 1 cup shredded sharp cheddar about 100 g
- 1 4 cup grated Parmesan about 25 g
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves plus extra for garnish
Instructions
- Preheat the oven to 375 F 190 C, place the pie crust into a 9 inch tart pan, press to fit and trim excess, prick the bottom lightly with a fork.
- Blind bake the crust for 12 minutes with parchment and pie weights or dried beans, remove weights and bake 5 minutes more until the crust looks set and pale golden.
- While the crust bakes, heat the olive oil in a large skillet over medium heat, add the sliced zucchini in a single layer if possible and cook until just softened and lightly browned about 5 to 7 minutes, season with a pinch of salt and set aside to cool slightly.
- In a medium bowl whisk the eggs with the cream and milk until smooth, stir in the cheddar, Parmesan, thyme, the remaining salt and pepper.
- Arrange the zucchini slices evenly in the parbaked crust, pour the egg and cheese custard over the zucchini, smooth the top and tuck any stray ribbons into the filling.
- Bake the quiche at 375 F 190 C for 30 to 35 minutes until the center is set and the top is lightly golden, if the crust browns too quickly tent with foil.
- Remove from the oven and rest on a wire rack for at least 10 minutes to finish setting, garnish with extra thyme, slice and serve warm or at room temperature.
Conclusion
This Zucchini Quiche is both a photogenic and dependable recipe that rewards a little care at the start with a reliably silky custard and crisp crust, it is a great canvas for seasonal herbs and small flavor swaps so feel free to try a different cheese or add a favorite savory mix in the next batch, bake it with calm confidence and enjoy the quiet pleasure of a slice with good company or alone with a cup of tea.
