Zucchini Pesto Quiche
Submitted by lworthbest
Rich, herb-loaded quiche with zucchini, basil pesto, Swiss and Monterey Jack cheese, garlic, and a touch of cayenne in a flaky pie crust. Two cheeses and pesto make this a standout brunch or dinner.
YIELD
1 quichePREP
20 minCOOK
30 minREADY
1 hrsThis is not a shy quiche. Basil pesto, two kinds of cheese, garlic, and a kick of cayenne make sure every slice has something to say.
Zucchini forms the veggie base, precooked and drained so it doesn’t make the custard watery. Swiss and Monterey Jack melt together into a gooey, stretchy layer, while pesto weaves herbaceous, garlicky flavor throughout.
Chopped red bell pepper adds color and a little sweetness to balance the heat from the cayenne and white pepper.
Serve it for brunch with a simple green salad, or slice it for a light dinner that feels indulgent without the fuss.
Kitchen Tips
- Precook the zucchini and drain it well. This is the single most important step. Raw zucchini will release water into the custard and ruin the texture.
- Use a good-quality store-bought pesto or make your own. Even two tablespoons packs a serious flavor punch.
- If the top is browning too fast, tent it with foil for the last 10 minutes. The custard needs time to set without the surface burning.
- Let it rest 5 to 10 minutes before cutting. The filling firms up and the slices hold together cleanly.
Ingredients
Directions
Precook zucchini (sauté in butter or microwave 5 minutes).
Cool and drain off excess moisture.
In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper.
Mound filling in pastry shell. Whisk eggs and half-and-half until smooth.
Pour over filling. Bake in preheated 375℉ (190℃). oven for 30 minutes or until done.
If top begins to brown too fast, cover with foil.
Quiche is done when knife inserted in center comes out clean.
Allow to stand on wire rack 5 to 10 minutes before cutting.
Serve hot.
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