Zucchini Cheddar Quiche
Submitted by athena
Savory zucchini quiche with sharp cheddar, Parmesan, and a creamy herb-flecked egg custard in a flaky pie crust. Oregano and thyme give every slice a garden-fresh flavor that works for brunch, lunch, or a light dinner.
YIELD
1 quichePREP
20 minCOOK
1 hrsREADY
1 hrsA quiche that actually tastes like something. Sharp cheddar and Parmesan bring real flavor to the custard, while shredded zucchini keeps things light and adds a subtle sweetness.
The zucchini gets sautéed first with onion, oregano, and thyme until the moisture cooks off. That step is crucial. Skip it and you’ll end up with a soggy bottom crust.
The custard itself is simple: eggs, half-and-half, and a hit of Parmesan, poured over the zucchini and a layer of shredded cheddar.
Let it rest 20 minutes after baking. That patience pays off with clean slices and a custard that’s set but still creamy.
Pro Tips
- Cook the moisture out of the zucchini before it goes into the crust. This is the number one secret to a quiche that isn’t watery.
- Shield the crust edges with foil if they’re browning too fast. The filling needs time to set without burning the edges.
- Use sharp or extra-sharp cheddar. Mild cheddar disappears in the custard and you lose that cheesy punch.
- This reheats beautifully the next day. A quick warm-up in the oven beats the microwave every time.
Ingredients
Directions
Preheat oven to hot.
Recrimp pie shell in its aluminum pan, making high fluted edge.
Or, transfer pastry to 4 cup square baking pan;crimp edges.
Sauté onion in butter in medium size skillet over medium heat for 3 minutes or until tender.
Stir in zucchini, oregano, thyme, ¼ teaspoon salt and ⅛ teaspoon pepper.
Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of liquid has evaporated.
Reserve off heat. Beat eggs with remaining salt and pepper in bowl.
Add Parmesan cheese and half and half.
Spoon reserved zucchini mixture evenly into pie shell.
Sprinkle with Cheddar cheese. Pour egg mixture over zucchini.
Bake in preheated oven for 20 minutes;cover crust with aluminum foil, if browning too fast.
Lower oven temperature to slow. Bake 30 to 35 minutes or until center of filling is just set.
Let quiche stand 20 minutes.
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