Cheesy Zucchini Quiche is an easy and elegant zucchini brunch idea. This easy quiche has plenty of zucchini and herbs enveloped in a light custard-like egg filling. Mozzarella cheese adds mellow saltiness, creaminess, and that melted goodness.
But first things first, let’s talk about the crust. This buttery, flaky crust is so easy to make from scratch. So if you have time, make your own crust. This all-butter recipe is very simple. Butter, flour, a pinch of salt, and ice water. Yes, it’s that simple! And you will be rewarded with a perfectly flaky and melt-in-your-mouth tender crust. I like to serve this cheesy quiche with a green salad for a light and lovely brunch.
If you are looking for even more ways to use up some zucchini, try out our popular recipes:
Zucchini, Tomato and Mozzarella Tart
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To make this Cheesy Zucchini Quiche, you will need the following ingredients:
In a bowl, whisk together 1 ¼ cups all-purpose flour and ¼ teaspoon salt. Cut in ½ cup cold cubed butter and gradually add 3 to 5 tablespoons of ice water, tossing with a fork, until the dough is just moist enough to hold together when pressed. Form the dough into a disk. Wrap in plastic and chill for 1 hour.
Preheat the oven to 400 °F. Roll the dough to a ⅛-inch thick circle on a lightly floured surface and transfer to a 9-inch pie plate. Trim the dough and flute the edge. Refrigerate while making the filling.
In a large skillet over medium heat, melt 3 tablespoons butter and add 4 cups thinly sliced zucchini and 1 thinly sliced onion. Cook while stirring until soft, then drain and set aside to cool slightly, about 5 minutes.
Meanwhile, in a bowl, whisk together 2 large eggs, 2 teaspoons dried parsley, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon black pepper.
Stir in 2 cups shredded part-skim mozzarella cheese and slightly cooled zucchini mixture.
Spread 2 teaspoons prepared mustard over the pastry shell.
Pour the filling into the pastry shell.
Bake the quiche on a lower rack for 35-40 minutes or until a knife inserted in the center comes out clean and the crust is golden brown. Cover the edge loosely with foil to prevent excess browning during the last 15 minutes if needed.
Let the quiche stand for 10 minutes before cutting and serving. Enjoy!
If you need a delicious and new brunch idea, give this Cheesy Zucchini Quiche a try! And please come back to let us know how it came out in the comments below.
Creamy and healthy quiche! Thanks!
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