Favorite Two Cheeses Zucchini Quiche

Two cheeses do all the work in this zucchini quiche. Stretchy mozzarella binds the filling and turns molten, while soft, slightly tangy Muenster melts into the egg base and adds the savory richness most one-cheese quiches lack.

Browning the onions and zucchini before they meet the eggs is the move that separates a great vegetable quiche from a watery one. Ten minutes in butter drives off moisture and caramelizes the sugars, so the finished quiche slices cleanly instead of leaking liquid onto the plate. Add the dried basil, oregano, and garlic powder off the heat so they bloom in the residual warmth without scorching.

A short bake at moderate heat is enough because the filling is already cooked through. You’re just setting the eggs and melting the cheese.

Pro Tips

• Salt the sliced zucchini for 10 minutes and pat dry to pull out extra water before browning
• Use a deep-dish pie crust, this filling fills a standard shell to the brim
• Pre-bake the pie crust for 8 minutes if you want a crisper bottom
• Pull the quiche when the center barely jiggles, residual heat finishes the cooking
• Let it rest 10 minutes before slicing, hot quiche slices messily

Variations

• Swap Muenster for sharp cheddar for a bolder flavor
• Add a handful of sun-dried tomatoes or roasted red peppers for color and sweetness
• Stir in a quarter cup of fresh basil ribbons at the end instead of dried