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Zucchini Quiche Recipe

Zucchini Quiche Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 2 medium zucchini (about 1 lb), thinly sliced
  • 1 small yellow onion, finely chopped
  • 2 tbsp unsalted butter
  • 4 large eggs
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded Gruyère cheese
  • 1 tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

Method
 

  1. Preheat oven to 375°F (190°C). Toss zucchini with ½ tsp salt in a colander; let sit 10 minutes. Blind bake the crust with weights for 15 minutes, remove weights, and bake 5 minutes more until pale golden. Squeeze zucchini dry.
  2. Melt butter in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add zucchini and ¼ tsp pepper; cook until tender and starting to brown, about 5 minutes. Cool slightly.
  3. Whisk eggs, cream, remaining ½ tsp salt, remaining ¼ tsp pepper, and thyme. Stir in cheese. Spread zucchini mixture in crust and pour custard over.
  4. Bake 30–35 minutes until puffed, golden, and the center barely wobbles. Cool 10 minutes, slice, and serve warm with extra thyme.

Notes

If you skip blind-baking, the bottom crust will be softer but still tasty. Let the quiche rest at least 10 minutes after baking for the cleanest slices.