Delicious Creamy Zucchini Quiche
Submitted by feeneych
A rich zucchini quiche with sautéed mushrooms, Monterey Jack, and cream cheese in a Dijon-brushed crust. Puffed, golden, and creamy. A vegetarian main that earns its spot at the table.
YIELD
6 servingsPREP
20 minCOOK
55 minREADY
75 minA smear of Dijon mustard on the pie shell before baking? That’s the kind of sneaky move that separates a good quiche from a great one.
Grated zucchini gets salted and squeezed dry, then layered with butter-sautéed mushrooms and a generous pile of Monterey Jack cheese. The custard is seriously luxurious: cream cheese beaten smooth with cream, egg yolks, and a whole egg.
It bakes up puffed and golden on top, silky and rich underneath. Let it rest a few minutes before slicing so it holds together in clean wedges.
Chef Tips
- Salt the grated zucchini and squeeze out every drop of moisture you can. Waterlogged zucchini makes a soggy quiche
- Pre-baking the crust with mustard not only adds flavor but creates a moisture barrier that keeps the bottom crisp
- Place the pie on a baking sheet before pouring in the custard. It’s much easier to transfer to the oven without spilling
- The quiche is done when the center is puffed and a knife comes out clean. It will settle as it cools
Ingredients
Directions
Spread the bottom of a pastry shell with mustard.
Bake in a 450℉ (230℃) oven for 10 minutes.
Cool.
Reduce oven heat to 350℉ (180℃).
Place zucchini in colander, sprinkle with salt and drain 5 minutes.
Sauté mushrooms in butter.
Sprinkle 1 cup of Jack cheese in the bottom of the pastry shell.
Spoon mushrooms on top.
Squeeze zucchini to remove excess moisture.
Place in shell, separating and fluffing with fingers.
Beat together cream cheese, cream, egg yolks and egg, season with salt and pepper.
Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
Sprinkle the remaining Jack cheese on top.
Bake in a 350℉ (180℃) F oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
Let stand 5 minutes before cutting.
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