This Zucchini Cheddar Quiche is the ultimate comfort food for breakfast, brunch, or a light dinner. It features a buttery, flaky pie crust filled with a rich custard of eggs and half-and-half, studded with sautéed zucchini, onions, and herbs. The sharp cheddar cheese adds a savory depth that balances the mild vegetables perfectly. The texture is silky smooth with a satisfying crunch from the crust. ItâÂÂs an excellent way to use up garden-fresh zucchini and makes for impressive meal prep, as it tastes just as good cold or at room temperature the next day. Simple to assemble with pantry staples, this vegetarian-friendly dish is a crowd-pleaser for any occasion.
Zucchini Cheddar Quiche
Description
This Zucchini Cheddar Quiche is the ultimate comfort food for breakfast, brunch, or a light dinner. It features a buttery, flaky pie crust filled with a rich custard of eggs and half-and-half, studded with saut&# 195;©ed zucchini, onions, and herbs. The sharp cheddar cheese adds a savory depth that balances the mild vegetables perfectly. The texture is silky smooth with a satisfying crunch from the crust. ItâÂÂs an excellent way to use up garden-fresh zucchini and makes for impressive meal prep, as it tastes just as good cold or at room temperature the next day. Simple to assemble with pantry staples, this vegetarian-friendly dish is a crowd-pleaser for any occasion.Ingredients
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Recrimp the pie shell in its aluminum pan, making a high fluted edge, or transfer pastry to a 4-cup square baking pan and crimp edges.
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Saute chopped onion in butter in a medium skillet over medium heat for 3 minutes or until tender.
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Stir in zucchini, oregano, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of the liquid has evaporated. Remove from heat and let cool slightly.
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In a bowl, beat eggs with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
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Stir in Parmesan cheese and half-and-half until well combined.
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Spoon the reserved zucchini mixture evenly into the pie shell.
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Sprinkle with coarsely shredded Cheddar cheese.
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Pour the egg mixture evenly over the zucchini and cheese.
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Bake in the preheated oven for 20 minutes.
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If the crust is browning too fast, cover edges with aluminum foil. Lower oven temperature to 325 degrees F (165 degrees C).
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Continue baking for 30 to 35 minutes, or until the center of the filling is just set.
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During the last 2 minutes of baking, overlap the rectangular Cheddar cheese triangles over the top of the quiche to melt.
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Remove from oven and let the quiche stand for 20 minutes before slicing to allow filling to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 24.9kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 32.8mg2%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 0.5g2%
- Sugars 1.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
