Photo: Nigel Cox
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: 1 wedge)

What better use could there be for an abundance of peak-season, fresh zucchini than making a comforting zucchini quiche? The vibrant summer vegetable is accentuated with a richly savory egg filling, flavored with Parmigiano-Reggiano cheese, garlic, and caramelized onions. The silky caramelized onions, which provide a subtle balancing sweetness, can be made ahead of time in order to keep the prep for the zucchini quiche quick and easy. Serve this elegant yet simple quiche as a part of your next brunch spread or with a green salad for a light and lovely lunch. 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

Step 3

Reduce oven temperature to 375°.

Step 4

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Sauté 5 minutes or until crisp-tender. Cool slightly.

Step 5

Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375° for 35 minutes or until set. Let stand 10 minutes before serving.

Chef's Notes

Pro-Tip: Use a mandolin to quickly turn zucchini into a pile of super-thin slices.

Ratings & Reviews

mygosselin23's Review

Donnamaz
July 19, 2012
Delicious. The caramelized onions kicked it up a notch. Added extra garlic per the other reviewers. Other than that no changes. Will definitely make again.

sedutta's Review

JamestownJim
June 27, 2013
N/A

darmonty's Review

jodileebean
July 19, 2012
This was so delicious. I have other Zucchini quiche recipes but this one is the best! Worth the effort of making caramelized onions

kgilner's Review

Allykat42
July 15, 2012
This was a good recipe....took a bit of time if you dont already have the onions cooked! I feel that it needs a little more flavor from garlic or something (a little bland!) Also, a little shocked at the nutritional value since it is in cooking light.

JamestownJim's Review

cinnamonpumpkin
August 05, 2012
N/A

Loutraki3's Review

kgilner
July 23, 2012
It was nice for something different and is a decent vegetarian dish. Overall it lacked zip and pizzaz. I might make it again, but don't think it will enter the repertoire. It was really just OK. I added sun dried tomatoes to it to help, but they didn't do much.

JoJoDncingGrl's Review

lizardstew
August 06, 2012
This was delicious. I used a pre-formed frozen pie shell and ended up with quite a bit of extra zucchini and filling that I poured into a ramekin and baked. It probably would have fit into a second crust. The onions really were worth the extra effort, they were fantastic. I used three garlic clove as the recipe indicated, but they were huge so perhaps the equivalent of 4 or 5 garlic cloves. I will absolutely make this recipe again.

Eclaire11's Review

HawaiianBaker
September 26, 2012
Really excellent, pretty quiche. I had more of the flour mixture than needed for the recipe. The one I made looked prettier than the picture!! I added extra garlic, as suggested by previous reviewers, and I used the extra onions for French Onion Soup.

elmo7zoe's Review

sedutta
July 27, 2012
Love It. I made this with fresh zucchini from the garden. My husband was a little leery about a zucchini quiche, but absolutely loved it. Now he is asking when I am going to make it again. The onions added delicious flavor. And to lower the caleries even more I used egg beaters. I highly recommend this.

Jiggybean's Review

sukeedog
November 03, 2013
This was my first time making quiche ever and it was amazing and took no time to prep at all. I also added spinach to mine and it was the best I'd ever had.