Zucchini Mozzarella Quiche: A Taste of Sunshine and Simplicity

There’s something profoundly comforting about a quiche, isn’t there? It evokes images of cozy brunches, sun-drenched picnic baskets, and the gentle hum of a happy kitchen. For me, this Zucchini Mozzarella Quiche holds a special place in my culinary heart. I remember, many years ago, finding myself with an abundance of garden zucchini and a hankering for something both light and satisfying. This recipe, born out of that need, quickly became a family favorite. The subtle sweetness of the sautéed zucchini, kissed with garlic and woven through a creamy, cheesy custard, all encased in a flaky crust – it’s pure, unadulterated deliciousness. And the beauty of it? It’s just as delightful served warm from the oven as it is cold, straight from the fridge, making it a remarkably versatile dish for any occasion.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 6
• Yield: 1 (10-inch) pie
• Dietary Type: Vegetarian

Ingredients

Gather these simple ingredients, and you’ll be well on your way to a delightful zucchini mozzarella quiche:

• For the Zucchini and Onion Mixture:

  • 2 cups zucchini, sliced thinly
  • 1 cup onion, sliced
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 ½ teaspoons salt

• For the Custard and Crust:

  • 4 large eggs, beaten
  • 1 cup milk
  • 1 cup heavy cream
  • ½ cup mozzarella cheese, shredded
  • 1 (10-inch) pie crust

Equipment Needed

To bring this quiche to life, you’ll need a few essential kitchen tools:

• A large skillet for sautéing vegetables
• A medium bowl for whisking the custard
• A whisk
• A 10-inch pie dish (for the crust)
• Measuring cups and spoons
• A baking sheet (to catch any drips)
• An oven

Instructions

Follow these straightforward steps to create your perfect Zucchini Mozzarella Quiche:

1. Preheat your oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking. Place a baking sheet on the middle rack to catch any potential spills during baking – a little chef’s trick to keep your oven cleaner.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until it begins to soften and turn translucent, about 5 minutes. Then, add the thinly sliced zucchini and the crushed garlic clove to the skillet.
3. Cook until Tender: Continue to cook the zucchini and onion mixture, stirring occasionally, until the vegetables are tender. This typically takes about 10-12 minutes. The goal is to cook out some of the moisture from the zucchini, preventing a watery quiche.
4. Season the Vegetable Mixture: Once the vegetables are tender, stir in the 1 ½ teaspoons of salt. This will help draw out any remaining moisture and season the base of your quiche.
5. Prepare the Pie Crust: While the vegetables are cooking, get your pie crust ready. You can use a store-bought pre-made crust or your favorite homemade recipe. If using a pre-made crust, ensure it’s placed in a 10-inch pie dish.
6. Layer the Bottom: Spoon the sautéed zucchini, onion, and garlic mixture evenly across the bottom of the prepared pie crust.
7. Prepare the Custard: In a medium bowl, whisk together the 4 beaten eggs, 1 cup of milk, and 1 cup of heavy cream. Whisk until thoroughly combined and smooth.
8. Add the Cheese: Gently stir the ½ cup of shredded mozzarella cheese into the egg and cream mixture.
9. Pour the Custard: Carefully pour the egg and cream mixture over the zucchini and onion mixture in the pie crust. Ensure the custard fills the crust evenly.
10. Bake the Quiche: Place the pie dish on the preheated baking sheet in the oven. Bake for 30-35 minutes, or until the custard is set. You can test for doneness by gently inserting a knife near the center; if it comes out clean, the quiche is ready. The top should be lightly golden and the center should have a slight wobble that firms up as it cools.
11. Cool and Serve: Once baked, carefully remove the quiche from the oven. Allow it to cool for at least 10-15 minutes before slicing and serving. This resting period allows the custard to fully set, making for cleaner slices.

Expert Tips & Tricks

• Don’t Overcook the Zucchini: While you want the zucchini to be tender, avoid making it mushy. Overcooked zucchini can release too much water, leading to a watery quiche.
• Drain Excess Moisture: If your zucchini seems particularly watery after sautéing, you can gently press it with a spoon against the side of the skillet to remove any excess liquid before adding it to the crust.
• Blind Baking the Crust (Optional but Recommended): For an extra crispy bottom crust, consider blind baking your pie crust for about 10-15 minutes before adding the filling. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Remove the weights and paper for the last 5 minutes of blind baking.
• Cheese Variations: While mozzarella is fantastic here for its mild, melty quality, feel free to experiment with other cheeses like Gruyère, cheddar, or a blend. Just ensure you use about ½ cup.

Serving & Storage Suggestions

This Zucchini Mozzarella Quiche is a chameleon of a dish, perfect for a variety of occasions. Serve it warm as a delightful brunch centerpiece alongside a fresh green salad and some crusty bread. It also makes for a light and satisfying lunch or a sophisticated appetizer when cut into smaller wedges.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It is indeed great taken for lunch the next day and eaten cold or at room temperature. If you prefer to reheat it, gently warm individual slices in a low oven (around 300°F or 150°C) for about 10-15 minutes until warmed through, or microwave on low power in short intervals.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	485.1 kcal
Calories from Fat	354 kcal
Total Fat	39.4 g	60%
Saturated Fat	16.1 g	80%
Cholesterol	191.4 mg	63%
Sodium	900 mg	37%
Total Carbohydrate	22.6 g	7%
Dietary Fiber	2.1 g	8%
Sugars	2.5 g	9%
Protein	11.3 g	22%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is wonderful as is, feel free to get creative!

• Herbal Infusion: Add a tablespoon or two of fresh chopped herbs like chives, parsley, or dill to the custard mixture for an extra layer of flavor.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added to the sautéed vegetables can provide a subtle warmth.
• Gluten-Free Option: Use a pre-made gluten-free pie crust or your favorite homemade gluten-free recipe for the base.

FAQs

Q: Can I make this quiche ahead of time?
A: Yes, you can prepare the vegetable mixture and the custard separately and store them in the refrigerator. Assemble and bake the quiche just before serving for the best texture. Leftovers are also excellent.

Q: My quiche has a lot of liquid. What went wrong?
A: This is often due to excess moisture in the zucchini. Ensure you sauté the zucchini until tender but not mushy, and consider draining any excess liquid from the pan before adding it to the crust.

Q: Can I use a different type of cheese?
A: Absolutely! While mozzarella is mild and melts beautifully, other cheeses like Gruyère, sharp cheddar, or a blend can be used. Adjust the amount to your preference.

Q: How can I tell if the quiche is fully cooked?
A: The custard should be set, with only a slight jiggle in the very center. You can insert a knife near the center; if it comes out clean, it’s done. The top should also be lightly golden.

Q: Is this quiche suitable for freezing?
A: Quiches generally freeze well. Let it cool completely, then wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat as directed.

Final Thoughts

This Zucchini Mozzarella Quiche is more than just a recipe; it’s an invitation to savor simple, wholesome flavors. It’s a testament to how a few well-chosen ingredients can come together to create something truly memorable. Whether you’re hosting a leisurely weekend brunch or seeking a delightful lunch for the week ahead, this quiche delivers on flavor and ease. I encourage you to give it a try, perhaps with a chilled glass of Sauvignon Blanc or a crisp rosé. Share your creations, your variations, and your love for this sunshine-filled dish – I’d be delighted to hear about it!