Zucchini Quiche

Zucchini Quiche: Simple Goodness from the Garden!

Zucchini quiche may be older than you! Yes, stay with me folks, the story of how Zucchini quiche came to be popular is a wild one. It traces back to the 1970s, a time when “The Vegetarian Epicure” by Anna Thomas was literally on every shelf. This cookbook, was popular for its simple yet tasty recipes and gorgeous illustrations by Julie Maas. Though originally very time-consuming, the joy of making Zucchini quiche made every minute worth it! Over the years, while other recipes came and went, the love for this zucchini quiche remained… and I think we all know why! 

This dish isn’t just a treat for the taste buds (especially mine); it’s a nod to simpler times and home-cooked meals that many of us remember fondly- or at least I do! I promise you, this dish is perfect for lazy weekend brunches or even for just a little comforting dinner, it’s a recipe that invites you to slow down and savor a bit… and I’m not complaining one bit! 

Imagine this: You bite into a soft, savory slice of quiche that starts to melt in your mouth. The zucchini feels tender yet keeps a slight crunch that you love. With every forkful (and there’s many), you get the subtle sweetness of zucchini balanced with the sharpness of rich cheddar cheese, making it a dish that’s hard to resist.

This quiche isn’t just for breakfast though. It’s versatile enough for a quick lunch or a light dinner, especially when you eat it with a fresh salad or even some steamed vegetables. Whether you’re serving it piping hot from your oven or freezing cold from the fridge, its flavors remain! If me talking about this has your mouth watering make sure to check out these articles as well! Mushroom Quiche Recipe – Food Faith Fitness, and Dairy-Free Quiche – Food Faith Fitness. 

Is Zucchini Quiche Healthy?

Zucchini is actually VERY low in calories, BUT it brings a lot of nutrients to the table—like potassium, vitamins, and fiber. This makes it great for keeping your tummy happy and helping you feel full! 

If you’re watching those pesky little things we call carbs or following a keto diet, you can actually try using almond flour INSTEAD of regular flour. And if you’re vegan or avoiding dairy for the day (or forever), you can swap the eggs and cream for tofu and almond milk to keep it plant-based and totally clean. These simple swaps make it easy to enjoy this dish no matter your diet- there’s no excuse to not devour this quiche!

Okay, so the zucchini MAY give you some problems… but you’ve got this! To really get the best texture in your quiche, it’s crucial to actually draw/ take out some of the moisture from the zucchini BEFORE baking. How do you do this? This can be done by salting the sliced up zucchini and letting it sit for a few minutes. All of the salt will draw out excess water, which you can then later squeeze out. This step prevents your quiche from becoming soggy and keeps the focus on the creamy, flavorful filling!

INGREDIENTS

• 1 1/2 lbs zucchini, grated and well drained
• 1 medium onion, chopped fine
• 1/2 lb sharp cheddar cheese, grated
• 1/4 lb swiss cheese, grated
• 4 eggs, beaten
• 1/2 cup half-and-half
• 1 tablespoon flour
• 1/4 teaspoon salt
• Black pepper to taste

INSTRUCTIONS

Prep 

Preheat the oven and prepare the pie plate for the quiche.

Sauté 

Cook the onion until it’s golden, ready to be mixed with other ingredients.

Combine 

Mix the zucchini, onion, and cheeses in a large bowl.

Mix 

Add eggs, half-and-half, flour, salt, and pepper to the bowl and stir well.

Fill 

Pour the mixture into the greased pie plate.

Bake 

Cook the quiche until the center is set.

Serve 

Let the quiche cool slightly, then serve with a salad.

Enjoy 

Cut a slice of the delicious quiche.

Devour!

FAQs & Tips

Serving Suggestions

Zucchini quiche pairs well with many sides. Here’s what you can do: Try it with a crisp green salad dressed in maybe a simple vinaigrette. If you prefer something EVEN heartier, roasted (not fried) potatoes or steamed veggies like asparagus or maybe carrots are excellent choices- you really can’t go wrong! For more great side dish ideas, check out our recipes like Roasted Brussels Sprouts or a Corn Salad. We hope you love this recipe!

Print

Zucchini Quiche

Course savory pies

Cuisine European

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Author FoodFaithFitness

Ingredients

• 1 1/2 lbs zucchini grated and well drained
• 1 medium onion chopped fine
• 1/2 lb sharp cheddar cheese grated
• 1/4 lb swiss cheese grated
• 4 eggs beaten
• 1/2 cup half-and-half
• 1 tablespoon flour
• 1/4 teaspoon salt
• Black pepper to taste

Instructions

• Preheat the oven to 350 degrees F. Grease a 9-inch pie plate with butter or cooking spray.
• In a skillet over medium heat, sauté the chopped onion until golden and translucent.
  
• In a large mixing bowl, combine the grated zucchini, sautéed onion, sharp cheddar cheese, and swiss cheese.
  
• To the zucchini and cheese mixture, add the beaten eggs, half-and-half, flour, salt, and black pepper. Stir well to combine all ingredients.
• Pour the quiche mixture into the prepared pie plate.
  
• Bake in the preheated oven for 30-35 minutes, or until the center of the quiche is set and the top is lightly browned.
• Remove the quiche from the oven and let it cool slightly before slicing. Serve warm with a fresh salad for a complete meal.
• DEVOUR!

The post Zucchini Quiche appeared first on Food Faith Fitness.