Name: Zucchini and Herb Quiche
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6-8
Ingredients: 1 pre-made pie crust (9-inch) or homemade shortcrust pastry; 2 medium zucchini (about 1 pound), thinly sliced; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 large eggs; 1 cup heavy cream; 1 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh thyme leaves, chopped; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh chives, chopped; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Pinch of nutmeg

Instructions

Prepare the crust

Preheat oven to 375°F (190°C). Line a 9-inch tart pan with the pie crust, trimming any excess. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for 5 more minutes until lightly golden.
Prepare the zucchini

While the crust is baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add sliced zucchini and cook for 5-7 minutes until zucchini is tender but not mushy. Set aside to cool slightly.
Make the filling

In a large bowl, whisk together eggs and heavy cream until well combined. Stir in both cheeses, all the herbs, salt, pepper, and nutmeg. Fold in the cooled zucchini mixture.
Assemble and bake

Pour the filling into the pre-baked crust. Arrange some of the zucchini slices decoratively on top if desired. Bake for 35-40 minutes, until the center is set and the top is golden brown. The quiche should be slightly jiggly in the center but not liquid.
Rest and serve

Allow the quiche to rest for at least 10 minutes before slicing. Serve warm or at room temperature with a fresh green salad on the side.

Zucchini and Herb Quiche

Ingredients

Instructions

Nutritional Information