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Cheesy Zucchini Quiche

Total Time

Prep: 25 min. Bake: 35 min. + standing

Makes

8 servings

A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts

Ingredients

  • Dough for single-crust pie
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 large eggs, room temperature
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
  3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
  4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Cheesy Zucchini Quiche Tips

How do you store a zucchini quiche?

Like other quiche recipes, you can store this zucchini quiche in the fridge for up to three to four days. You can also freeze quiche for up to a month when tightly wrapped.

How can you guarantee even slices of zucchini for zucchini quiche?

You can get even zucchini slices by cutting them with a mandoline slicer. Have leftovers? Use up your extra veggies in these zucchini recipes.

How can you avoid a soggy quiche?

Avoiding a soggy quiche is easier than it seems. We have two recommendations for this zucchini quiche recipe: The first is to pat the zucchini dry and add salt to remove any excess water before cooking it with the onion. You could also blind bake the pie crust before adding the filling. New to blind baking? Check out our guide on how to blind bake (and solving other pie crust problems).

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 piece: 332 calories, 23g fat (13g saturated fat), 103mg cholesterol, 559mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g protein.