Zucchini Quiche
This zucchini quiche is the easiest vegetarian quiche you'll make. A store-bought frozen crust keeps things simple, while sautéed zucchini, onion, and mozzarella fill it out beautifully. A quick brush of Dijon mustard on the crust is the secret to a flavorful, non-soggy base. Ready in 50 minutes and perfect for breakfast, brunch, or a light dinner.
Servings: 6
Ingredients
- 1 frozen pie crust
- 1½ tablespoons butter
- ½ medium onion thinly sliced
- 2 medium zucchini thinly sliced (about 3 to 4 cups)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 eggs
- ¾ cups shredded mozzarella cheese
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ cup whole milk (or half and half or heavy cream)
- 1 tablespoon dijon mustard optional
Instructions
- Preheat oven to 375 degrees F. Unwrap frozen pie crust and place on the counter to thaw while you prepare the filling.
- Optional, but highly recommended: If using dijon mustard, use a pastry brush to spread it across the bottom of the frozen crust.
- Melt butter in a large skillet over medium-high heat. Add sliced onion and cook for about 3 minutes.
- Add in sliced zucchini, cooking for an additional 3 to 5 minutes, until vegetables are softened. Season with salt and pepper, stir and remove from heat.
- In a large bowl, whisk 4 eggs and ¼ cup whole milk. Add in dried herbs, and stir.
- Layer cooked onion and zucchini into the crust. Sprinkle with shredded mozzarella cheese. Pour in egg mixture.
- Place on a baking sheet and bake on the center rack for 30 minutes, or until the quiche is set. The top should be just browned.
- Let rest for 10 to 15 minutes. Slice and serve.
Notes
- If your quiche isn't full set after the initial 30 minutes, carefully cover it with aluminum foil to keep the crust from burning.
- For a richer custard, substitute half and half or heavy cream for the whole milk.
- Gruyere or provolone can be substituted for mozzarella for a more complex flavor.
- Quiche can be made a day ahead and refrigerated. Reheat at 325 degrees F for 10 minutes before serving.