Zucchini Quiche
Indulge in this delightful Three-Cheese Zucchini Quiche, crafted without the addition of heavy cream for a lighter touch. It's an ideal way to savor the last of summer's zucchini, making it a perfect choice for breakfast, brunch, or a light lunch.
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Ingredients
- 1 9-inch refrigerated pie dough
- 2 medium zucchini
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 6 large eggs
- ½ cup skim milk
- ½ cup part-skim ricotta cheese
- ½ cup part-skim shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil
- 1 large garlic clove
- 1 tablespoon extra-virgin olive oil
- ¼ cup diced red onion
Equipment Needed
- Deep Pie Dish 9-inch
Instructions
- 1
Begin by preheating your oven to 350°F. Take the pie dough out of the refrigerator and let it rest at room temperature while you gather and prepare your ingredients.
- 2
On a surface dusted with flour, roll out the dough until it reaches a diameter of about 12 inches.
- 3
Carefully place the rolled dough into a 9-inch deep pie dish. Use your fingers to press it snugly against the bottom and up the sides of the dish. Trim any excess dough, leaving about a 1/2-inch overhang, then fold and crimp the edges to secure.
- 4
Use a fork to puncture the base of the pie crust, creating small holes. Set the crust on a small baking sheet to facilitate easy transfer to the oven once filled.
- 5
Place the pie crust in the preheated oven and bake for 10 to 15 minutes, or until it is partially cooked. Afterward, take it out of the oven.
- 6
In the meantime, warm the oil in a large skillet over medium heat.
- 7
Add the chopped onion and minced garlic to the skillet, sautéing for about 30 seconds. Then, incorporate the zucchini along with ½ teaspoon of salt and pepper to taste, tossing everything together to mix well.
- 8
Continue cooking for 7 to 8 minutes, stirring occasionally, until the zucchini is tender and flavors meld together. Using a slotted spoon, transfer about three-quarters of the zucchini mixture into the pre-baked crust.
- 9
In a separate medium bowl, whisk together the eggs, milk, ricotta cheese, mozzarella, 2 tablespoons of Parmesan cheese, basil, and ½ teaspoon of salt and pepper to taste until everything is well blended.
- 10
Pour the egg mixture over the zucchini in the crust, then sprinkle the remaining zucchini on top and finish with 2 tablespoons of Parmesan cheese.
- 11
Cover the crust edges with aluminum foil to prevent burning, then place the quiche in the oven.
- 12
Bake at 350°F for 50 minutes to 1 hour, or until the filling is set and the top is golden brown.
- 13
Once done, remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with fresh basil, cut into 6 pieces, and serve.
Nutrition Information
Notes & Tips
- If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.