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