Thanks to the abundant zucchini harvest from my garden this year, I’ve had the opportunity to try many zucchini recipes. This zucchini quiche is one of them, and it’s a great recipe! It’s a simple recipe that you’re guaranteed to enjoy.
Table of Contents
Why this Recipe Works
This zucchini quiche is a delicious savory dish made with zucchini from the garden, Gruyère cheese, and Parmesan cheese. It’s an easy quiche to make, and it tastes amazing! You’ll want to try it!
Recipe Ingredients
- Zucchini, from my own garden – but storebought is absolutely fine too 😉
- Quiche crust, storebought or home-made
- Onion, garlic and Italian herbs to add some flavor
- Creamy filling, made from eggs and cream
- Gruyère and Parmesan cheese, because cheese makes everything better
Homegrown Zucchini
Making recipes, such as this quiche, with produce from my own garden is the best thing. Are you drowning in zucchini? If so, you’ve come to the right place!
You’ll find lots of zucchini recipes on my blog. Large zucchini are best used in soups because they have a high moisture content and relatively little flavor. Try making a simple zucchini soup, zucchini fritters or this summery zucchini tart.
Easy Quiche Recipe
Quiches are the perfect way for me to use up vegetables while serving an impressive dish. They’re easy to make, customizable, and beautiful. Take a look at my quiche recipes, where you’ll find countless delicious variations, such as this bacon and pea quiche as well as classics like quiche Lorraine.
How to Make a Zucchini Quiche
Making your own quiche may sound more complicated than it actually is! I’d like to give you some tips so you can enjoy making this zucchini quiche and get into the kitchen without too much effort!
- You can buy quiche or pie crust ready-made. I’m definitely a fan of homemade crust, but sometimes it’s nice to take advantage of the convenience of a store-bought crust.
- For a crispy crust and easy removal, use a quiche pan with a perforated, removable bottom.
- Blind bake the bottom with a suitable blind baking filling, such as ceramic baking beans wrapped in baking paper. Extra tip: You can also use uncooked beans, chickpeas, or rice!
Then, mix your filling and bake it in a preheated oven until golden brown and cooked through. It’s that easy! I like to serve this zucchini quiche with a fresh salad, oven-baked potatoes, or meat. Bon appétit!
FAQ
Can I prepare the quiche ahead?
Absolutely, just keep it in the fridge and heat up before serving!
Can I add some meat?
Sure, some bacon or pulled chicken would work lovely.
Can I freeze this quiche?
You can freeze it in portions or as a whole, just let thaw and reheat!
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Ingredients
- 1 roll of ready-made pie or quiche crust
- 1 red onion (chopped)
- 2 clove garlic (pressed)
- 500 gram zucchini (grated)
- 2 tsp Italian herbs
- 1 tbsp flour
- olive oil, pepper, and salt
- 2 eggs (beaten)
- 200 gram cooking or whipping cream
- ¼ tsp ground nutmeg
- 1 tsp onion powder
- 2 tsp chives (finely chopped)
- 50 gram Gruyère cheese (grated, can be replaced with Comté, Emmental, or Young Matured cheese)
- 2 tsp Parmesan cheese (grated)
Equipment
- Quiche pan
- Ceramic beans
- Parchment paper
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Spread the crust over the greased quiche pan. Place some parchment paper on top of the dough and spread the ceramic beans over the paper. Pre-bake the quiche base for 15 minutes in the preheated oven.
- Meanwhile, heat a little oil in a large frying pan. Fry the onion and garlic until they begin to turn translucent.
- Add the zucchini with a generous pinch of salt and cook for about 5 to 10 minutes, until most of the moisture has evaporated.
- Then, add Italian herbs, pepper to taste, and a tablespoon of flour. Stir it in, then turn off the heat.
- At the same time, prepare the quiche filling by mixing all the filling ingredients together and seasoning with salt and pepper.
- Spread the fried zucchini over the bottom of the quiche, pour the filling over it, and bake for 30 to 45 minutes, until golden brown and cooked through. If the top begins to brown too quickly, cover the quiche with aluminum foil. Bon appétit!
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