Description

A Zucchini Mushroom Quiche is a savory, flavorful dish made with a buttery, flaky pie crust filled with a rich custard mixture of eggs, cream, and cheese. Sautéed zucchini and mushrooms add a delightful depth of flavor and texture, while fresh herbs like thyme or basil elevate the taste. This quiche can be served warm or at room temperature, making it a versatile option for brunch, lunch, or dinner. With its savory vegetables and creamy filling, it’s a perfect balance of lightness and richness in every bite!

Ingredients

Scale

Here’s what you’ll need to make this savory and flavorful Zucchini Mushroom Quiche:

For the Crust:

1 ½ cups all-purpose flour
1 teaspoon salt
½ cup unsalted butter, cold and cubed
¼ cup cold water (you may need a little more or less)
1 tablespoon olive oil (optional, for a slight extra flavor)

For the Filling:

2 medium zucchinis, grated or thinly sliced
1 cup mushrooms, sliced (button or cremini work best)
1 tablespoon olive oil (for sautéing)
1 small onion, finely chopped
3 large eggs
1 cup heavy cream or half-and-half (for a lighter option, use whole milk)
1 cup shredded cheese (cheddar, mozzarella, or a combination)
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon salt
A pinch of dried thyme or fresh thyme (optional)
Fresh parsley for garnish (optional)

Ingredient Highlights

Zucchini: Zucchini brings moisture and a mild flavor to the quiche. It’s low in calories but high in water content, making it a great ingredient to balance the richness of the eggs and cream.
Mushrooms: Mushrooms add an earthy, umami flavor that complements the zucchini perfectly. They’re also full of nutrients and provide a hearty texture to the dish.
Eggs: Eggs are the base of any quiche and provide structure and protein to the filling.
Cheese: The cheese not only adds richness but also helps to bind the quiche together. The combination of mozzarella and cheddar creates a creamy, melty texture.
Cream or Milk: Heavy cream adds a velvety, smooth texture to the quiche, but you can use milk for a lighter alternative.
Herbs and Spices: A touch of garlic powder and thyme enhances the overall flavor, while salt and pepper bring balance to the dish.

Cook Mode Prevent your screen from going dark

Instructions

Follow these simple steps to create the perfect Zucchini Mushroom Quiche:

1. Prepare the Crust:

Make the Dough: In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together (you may need slightly more or less water).
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to make it easier to roll out.

2. Prepare the Filling:

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the mushrooms and cook for another 5-7 minutes until they release their moisture and become golden brown. Finally, add the zucchini and cook for 3-4 minutes, just until it softens slightly. Remove from heat and set aside to cool.
Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), garlic powder, salt, pepper, and thyme. Stir in the shredded cheese.

3. Assemble the Quiche:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Roll out the Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie or tart pan. Carefully transfer the dough into the pan and press it into the bottom and up the sides. Trim any excess dough and use a fork to prick the bottom of the crust several times to prevent bubbling during baking.
Add the Filling: Spread the sautéed vegetable mixture evenly over the bottom of the crust. Then pour the egg and cheese mixture over the top, ensuring the vegetables are evenly distributed.

4. Bake the Quiche:

Bake: Place the quiche in the preheated oven and bake for 45-50 minutes, or until the center is set and the top is lightly golden. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Cool: Let the quiche cool for 10-15 minutes before slicing and serving. This helps the filling set and makes it easier to slice.

5. Serve:

Slice and Garnish: Cut the quiche into wedges and garnish with fresh parsley or additional herbs if desired. Serve warm or at room temperature.

Prep Time: 20 minutes
Baking Time: 55 minutes

Nutrition

Serving Size: 6-8
Calories: 250-300 kcal
Fat: 18g
Carbohydrates: 15g
Protein: 12g