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Savory Parmesan Zucchini Quiche

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A flaky butter crust quiche filled with a savory blend of grated zucchini, Parmesan cheese, and fresh herbs, perfect for an easy homemade brunch or light dinner.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 7 tablespoons (100 g) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons (45–60 ml) cold water
  • 1/4 teaspoon salt (for crust)
  • 2 medium zucchini (about 1 pound or 450 g), grated and well-drained
  • 4 large eggs, room temperature
  • 3/4 cup (180 ml) heavy cream or half-and-half
  • 1 cup (100 g) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • 1/2 teaspoon salt (for filling), or to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine sifted flour and 1/4 teaspoon salt. Add cold cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Drizzle in 3 tablespoons cold water gradually, mixing gently with a fork. Add remaining tablespoon water one teaspoon at a time if dough doesn’t come together. Avoid overworking dough.
  3. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Grate zucchini using a box grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  5. Preheat oven to 375°F (190°C).
  6. On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to a 9-inch tart or quiche pan with removable bottom, pressing into edges without stretching.
  7. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, then bake another 5-7 minutes until bottom looks set but not browned.
  8. In a large bowl, whisk together eggs, cream, minced garlic, 1/2 teaspoon salt, and pepper until combined. Stir in drained zucchini, grated Parmesan, and thyme.
  9. Pour filling into pre-baked crust, spreading evenly. Bake for 30-35 minutes at 375°F (190°C) until filling is set and top is lightly golden. A knife inserted in center should come out clean.
  10. Let quiche cool for 10-15 minutes before slicing to allow filling to firm up.

Notes

Squeeze out as much moisture as possible from zucchini to avoid soggy filling. Blind bake crust to prevent sogginess. If crust edges brown too quickly, cover with foil. Dough can be prepared a day ahead and refrigerated. Rotate pan halfway through baking if browning unevenly.

Nutrition

Keywords: parmesan zucchini quiche, savory quiche, brunch recipe, homemade quiche, easy quiche, zucchini recipe, Parmesan cheese, flaky crust

Find it online: https://elvafood.com/savory-parmesan-zucchini-quiche-recipe-perfect-for-easy-homemade-brunch/