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Cheesy Zucchini Quiche

Brunch is one of our favorite things, so it's no wonder we love whipping up a variety of quiches, the quintessential brunch food. With so many different ways to spruce it up (eggplant quiche, lorraine, and bacon and bell pepper), it's a classic dish that tastes great and never fails to deliver!

We decided to make our own crust for this recipe, but you could just as easily use a store-bought crust to cut down and time and make the whole process even easier. We're telling you, even if you do decide to make your own crust, this is a simple process that doesn't take too much effort and will brighten up your day, guaranteed. Plus, it's packed with yummy veggies; win-win!

Tasty Vegetarian Dish: Cheesy Zucchini Quiche

Zucchini Quiche

Yields 6-8 servings
Ingredients

Crust: (or use store-bought)

  • 1 1/2 cups all-purpose flour
  • 4 tablespoons butter, cold cubed
  • 4 tablespoons vegetable shortening, cold
  • 3 tablespoons ice water
  • kosher salt and freshly ground pepper, to taste
  • beans, for weighing

Filling:

  • 5 eggs, lightly beaten
  • 1 1/2 cups milk (or 1 cup milk, 1/2 cup heavy cream)
  • 1 cup sharp cheddar cheese, grated
  • 1 white onion, chopped
  • 2-3 small zucchinis, rinsed and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste
  • mixed herbs, garnish, optional

Directions

  1. Preheat oven to 450º F and spray pie pan with non-stick spray.
  2. In a food processor fitted with a steel blade, pulse flour with (very cold) cubed butter, shortening and salt until mixture is pebble-like in texture.
  3. While pulsing, slowly drizzle in ice cold water until dough ball begins to form. Turn out onto counter and roll into a ball.
  4. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. Remove from fridge and roll out onto a lightly floured surface. Fold dough in half and carefully transfer to 10-inch pie pan.
  6. Spread dough out gently in pan and trim off excess overhang.
    [Dough should be rolled out 1-2-inches larger than intended pie pan.]
  7. Cover crust with sheet of parchment paper or aluminum foil and weigh down with beans.
  8. Place in oven and bake for 10 minutes. Remove beans and bake, uncovered for another 5. Remove from oven and reduce oven temperature to 350º F.
  9. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook zucchini until softened, 8-9 minutes.
  10. Add onion (and if necessary, more olive oil), and cook until translucent and fragrant, stirring occasionally. 5-7 minutes.
  11. Drain off excess oil and season with salt and pepper. Set aside.
  12. In a medium bowl, mix milk (and heavy cream) with beaten eggs, and add nutmeg and a pinch of salt and pepper.
  13. Spread veggies out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses and herbs, if using.
  14. Place in oven and bake for 35-40 minutes, or until crust is golden brown and cheese is bubbly.
  15. Let cool 10 minutes and serve warm.

Recipe adapted from 12 Tomatoes

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