Zucchini Cheddar Quiche
A savory zucchini and cheddar quiche featuring a flaky pie crust, enriched with eggs, half and half, and aromatic herbs. Perfect for brunch, lunch, or a light dinner, it offers a delightful combination of creamy texture and cheesy goodness, appealing to vegetarians and cheese lovers alike.
Ingredients
- 1 frozen 9-inch deep dish pie shell, thawed ⓘ
- 1 medium onion, chopped ⓘ
- 1 Tbsp. butter or margarine ⓘ
- 1 1/2 c. packed coarsely shredded zucchini ⓘ
- 1/2 tsp. oregano ⓘ
- 1/4 tsp. thyme ⓘ
- 3/4 tsp. salt ⓘ
- 1/4 tsp. pepper
- 3 eggs
- 2 Tbsp. grated Parmesan cheese ⓘ
- 1 1/2 c. half and half ⓘ
- 1/2 c. coarsely shredded sharp Cheddar cheese ⓘ
Instructions
- Preheat oven to 425°F.
- Recrimp the thawed pie shell in its aluminum pan, making a high fluted edge, or transfer pastry to a 4-cup square baking pan and crimp the edges.
- In a skillet, cook chopped onion in butter until tender.
- Add shredded zucchini, oregano, thyme, salt, and pepper to the skillet and cook until zucchini is slightly tender.
- In a bowl, beat the eggs and mix in grated Parmesan cheese.
- Stir in half and half into the egg mixture.
- Combine the cooked vegetable mixture with the egg mixture.
- Pour the filling into the prepared pie shell.
- Sprinkle shredded Cheddar cheese over the top.
- Bake for about 40 minutes until the filling is set and golden.
Tips & Substitutions
For a twist, consider adding cooked bacon or ham for extra flavor. If you prefer a lighter version, substitute half and half with milk or a non-dairy alternative. Ensure to squeeze excess moisture from the zucchini to prevent a soggy quiche. You can also experiment with different herbs like basil or dill for varied taste.
Serving Suggestions
This quiche is perfect for brunch and can be served warm or at room temperature. Pair it with a fresh green salad or roasted vegetables for a complete meal. It also pairs beautifully with Saucepan Oatmeal Cookies for a delightful dessert afterward.
Storage & Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual slices, but be cautious as it may become rubbery if overcooked.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cheddar Quiche contains roughly 154 calories, with 7g protein, 21g carbohydrates, and 7g fat. It is an excellent source of iron (39% of the Daily Value), dietary fiber (30% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1299mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Assemble it, cover, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge to ensure it cooks thoroughly.
Can I use fresh zucchini instead of frozen?
Absolutely! Fresh zucchini is great, just make sure to shred it and squeeze out any excess moisture to avoid a soggy quiche. You might also want to sauté it a bit longer to soften it before mixing with the other ingredients.
Is there a vegetarian alternative for the cheese?
Yes, you can use a dairy-free cheese substitute to make this recipe vegan-friendly. Look for options that melt well, and consider adding nutritional yeast for a cheesy flavor without dairy. Check labels to ensure they fit your dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).