Ellen's Veggie Quiche

Seven ingredients and almost no prep. Grated zucchini and carrots line the bottom of the pie pan, then a simple custard of eggs, heavy cream, and grated Swiss cheese gets poured right over the top. That’s it.

The grated vegetables release moisture as they bake, which steams them tender inside the custard. The carrots add a touch of natural sweetness, while the zucchini stays mild and lets the nutty Swiss cheese come through. Using heavy cream instead of milk makes this quiche rich and silky with a custard that sets firm but never feels rubbery.

The bake time has a wide window (40 to 60 minutes) because ovens vary. Start checking at 40 minutes. The center should be set but still have a slight jiggle.

Kitchen Tips

• Squeeze the grated zucchini in a towel before adding it to the pie pan. Zucchini holds a lot of water that can make the bottom soggy.
• Grate the Swiss cheese fresh rather than buying pre-shredded. It melts smoother and blends into the custard better.
• Let the quiche rest 10 minutes after baking before slicing. The custard continues to set as it cools.

Variations

• Skip the pastry shell and bake it crustless for a lower-carb option. Grease the pie pan well.
• Add sauteed mushrooms or spinach alongside the zucchini and carrots.
• Swap Swiss for Gruyere or sharp cheddar for a different flavor profile.