Zucchini Quiche with Cheese
This zucchini quiche with cheese is a flavorful, hearty dish, combining tender zucchini, creamy ricotta, and melty mozzarella in a flaky crust for a healthy and delicious meal.
Equipment
- 9-inch deep pie dish
- Floured surface
- Skillet
- Small sheet pan
- Aluminum foil
- Fork
- Bowl
Ingredients
- 1 9-inch refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- 1/4 cup diced red onion
- 1 large garlic clove, minced
- 2 medium zucchini (about 7 ounces each), cut into 1/8-inch thin slices
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 6 large eggs
- 1/2 cup skim milk
- 1/2 cup part-skim ricotta cheese
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil, plus more for garnish
Instructions
- Preheat your oven to 350°F.
- Roll out the pie dough on a floured surface until it’s about 12 inches in diameter. Transfer to a 9-inch deep pie dish and press into the bottom and sides. Trim excess dough, leaving about 1/2 inch overhanging, then crimp the edges.
- Prick the bottom of the dough with a fork and place the crust on a small sheet pan. Par-bake for 10 to 15 minutes until lightly golden, then set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté the red onion and garlic for 30 seconds until fragrant. Add zucchini, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, for 7-8 minutes until softened.
- In a bowl, whisk together the eggs, milk, ricotta, mozzarella, Parmesan, basil, and the remaining salt and pepper.
- Fill the par-baked crust with three-quarters of the sautéed zucchini, then pour in the egg mixture. Top with the remaining zucchini and a sprinkle of Parmesan.
- Cover the crust edges with aluminum foil to prevent overbrowning. Bake for 50–60 minutes, or until the quiche is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh basil and serve.