Description
This Cheesy Zucchini Quiche features a flaky homemade crust and a savory filling of zucchini, onion, and mozzarella cheese. Perfect for a satisfying brunch or a light lunch.
Ingredients
Units
Scale
For Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
For Filling:
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 cups zucchini, sliced
- 2 cups shredded mozzarella cheese
- 3 eggs
- 1/2 cup milk
Instructions
- Make the Crust: Combine flour, salt, pepper, oregano, and basil in a food processor. Pulse in butter until pea-sized. Add ice water while pulsing until dough forms. Wrap and refrigerate for 30 minutes.
- Preheat and Sauté: Preheat oven to 400°F. Sauté onion in butter with basil, oregano, salt, and pepper until softened. Add zucchini and cook until softened.
- Prepare Egg Mixture: Whisk together milk and eggs.
- Assemble Quiche: Roll out dough and place in a 9-inch pie plate. Sprinkle with mozzarella cheese, top with zucchini mixture, and pour egg mixture over.
- Bake: Bake for 30-40 minutes, or until golden brown and a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly. Let cool for 10 minutes before serving.
Notes
- Use cold butter for a flaky crust.
- Pre-cook zucchini to avoid a soggy quiche.
- Cover edges with foil if browning too quickly.
- Let the quiche cool slightly before slicing.
- Use a store-bought crust to save time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg