Zucchini Cheese Quiche
A savory, cheesy way to use up all of that zucchini in your garden!
Servings servings
Equipment
- 1 pie pan
Ingredients
Crust
- 1 ¼ cup all-purpose flour
- ½ teaspoon table salt
- ⅓ cup + 1 tablespoon shortening I prefer butter flavored but either works; look for it in sticks
- ¼ cup ice water
Filling
- 1 lb zucchini thinly sliced (about 3 small-medium zucchini)
- 1 tablespoon butter
- ½ cup red onion diced
- 3 cloves garlic pressed or finely minced
- kosher salt
- black pepper
- 3 eggs
- ½ tablespoon dijon mustard
- 1 ½ tablespoon oregano, fresh, chopped or 1 ½ tsp dry
- ⅛ - ¼ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese
- 5 ounces gruyere cheese
Instructions
Crust
- Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
- Cut in shortening (room temperature) until you get pieces that are about pea-sized.
- Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
- Wrap in plastic wrap and keep in the fridge until you’re ready to use.
- When ready to use, handle as little as possible according to recipe directions.
Filling
- Preheat oven to 375℉.
- Place rolled out pie crust in a 9″ pie plate and flute edges. Place in fridge until ready to use.
- In a large skillet on the stove-top, melt butter. Add onions and garlic and cook for about 1 minute, stirring frequently. Add sliced zucchini and add a sprinkle of salt (about ½ teaspoon) and a few cracks of black pepper. Cook, stirring occasionally, for 3-4 minutes until zucchini is softened. Remove pan from heat and set aside.
- In a separate bowl lightly beat eggs. Add dijon mustard, oregano, red pepper flakes. Whisk until combined and then gently stir in Gruyere cheese.
- Add egg and cheese mixture to zucchini mixture and toss until combined. Place mixture in prepared pie crust and sprinkle Parmesan cheese on top.
- Bake for 40-50 minutes or until center is set and top is lightly golden. Cool for at least 15 minutes before cutting. Can be served warm, at room temp, or even cold.
Nutrition
Calories: 313kcal, Carbohydrates: 19g, Protein: 11g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 2g, Cholesterol: 87mg, Sodium: 378mg, Potassium: 233mg, Fiber: 1g, Sugar: 2g, Vitamin A: 451IU, Vitamin C: 11mg, Calcium: 234mg, Iron: 2mg
Calories: 313kcal
Cost: $5
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