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This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is ideal for end-of-summer zucchini for breakfast,  brunch or lunch.

Zucchini Quiche

Attempting to adapt quiche to make it healthier is difficult because you possibly can’t skimp on the pie crust (which is the perfect part, in my humble opinion. Apart from the buttery crust, quiche can also be typically made with an excellent amount of heavy cream and cheese. I tested this Three-Cheese Zucchini Quiche a few times, and I feel you’ll love the way it turned out! I even have many more healthy quiche recipes on my blog. Some others you may like with crust are my Spinach Ricotta Quiche, Chicken Quiche, or for crustless quiche recipes try Crustless Ham and Cheese Quiche or Broccoli Cheddar Quiche.

This healthy zucchini quiche recipe is lightened it up using part-skim cheeses and swaps out heavy cream for skim milk. It highlights delicious summer zucchini and basil, the ricotta creates a fluffy, creamy inside, and the cheese mix adds saltiness that’s so flavorful, and even great the following day for lunch.

How To Make Zucchini Quiche:

Parbake your crust. If you would like to make this faster you need to use a frozen pie crust as a substitute. Cut the zucchini into rounds and saute until tender. Add it to the crust then mix egg, milk, basil, salt and cheeses and pour that over the zucchini ending it with Parmesan. Bake 350F until the eggs set, 50 to 55 minutes.

What are the perfect cheeses to make use of in quiche?

For this three-cheese quiche, I used part-skim ricotta, part-skim shredded mozzarella, and freshly grated parmesan cheese.

Do you sauté veggies before adding them to quiche?

Yes, sautéing the zucchini and onion before adding them to the quiche releases the water so the crust doesn’t get soggy.

Must you par bake the crust for a quiche?

Par baking the crust means you partially bake it before adding the egg filling. This process will make sure the zucchini quiche crust is crispy. Prick the crust with a fork and bake it for 15 to 18 minutes at 350° Fahrenheit.

Are you able to freeze zucchini quiche?

This may be refrigerated for as much as 4 days, or frozen as much as 3 months. To freeze quiche I prefer to wrap slices of quiche individually in plastic or foil and freeze. Then when I want a fast breakfast or lunch, I can pull out a slice. You possibly can either thaw the quiche within the fridge after which microwave or microwave it for a bit of longer straight from frozen.

Variations:

• Zucchini: Swap zucchini for yellow squash.
• Onions: Sub white or yellow onion for red onion.
• Cheese: Use shredded cheddar as a substitute of mozzarella or asiago or Pecorino Romano instead of parmesan.
• Herbs: Substitute basil for fresh rosemary or thyme.

More Zucchini Recipes You’ll Love:

Zucchini Quiche

7

307 Cals
15 Protein
21 Carbs
19 Fats

Prep Time: 15 mins

Cook Time: 1 hr

Par bake crust: 15 mins

Total Time: 1 hr 30 mins

This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is ideal for end-of-summer zucchini for breakfast, brunch or lunch.

• 1 9-inch refrigerated pie dough
• 1 tablespoon extra-virgin olive oil
• ¼ 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
• ½ cup skim milk
• ½ cup part-skim ricotta cheese
• ½ cup part-skim shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons chopped basil, plus more for garnish

• Preheat oven to 350F. Remove the pie dough and permit to take a seat at room temperature when you prep your ingredients.

• Roll the dough out on a well-floured work surface until it’s roughly 12- inches in diameter.

• Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the underside and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.

• Prick the underside of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is way easier to transfer to the oven once it’s filled).

• Transfer the pie crust to your pre-heated oven and bake for 10 to quarter-hour, until par-baked. Then remove.

• Meanwhile, heat the oil in a big skillet over medium heat.

• Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly mix.

• Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.

• In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to mix until uniform.

• Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and a pair of tablespoons Parmesan.

• Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.

• Bake 350F 50 minutes to 1 hour, or until set and top is browned.

• Remove from oven and permit to chill for at the least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Serving: 1/6 slice, Calories: 307kcal, Carbohydrates: 21g, Protein: 15g, Fat: 19g, Saturated Fat: 7.5g, Cholesterol: 202mg, Sodium: 544mg, Fiber: 1g, Sugar: 5g

Keywords: quiche, zucchini breakfast recipes, zucchini quiche