This Cheesy Zucchini Quiche is just the summer dinner recipe to make with fresh, in-season zucchini! Serve it warm or at room temperature for a cool summer supper!
Zucchini is my favorite summertime vegetable. I love tossing it into my tomato basil pasta with zucchini, mom’s zucchini bread, and zucchini cake. When I include a vegetable in my cooking like in this zucchini quiche I feel like I am easily getting more veggies into my kids diet and that makes me feel like I have won something big! Today, I’m sharing a recipe for Zucchini Quiche!
In my kitchen, quiche, pasta salads, and entrée salads are on constant repeat during the summer. I love zucchini quiche during the summer because they’re easy to whip together, and I can make them in the morning when my kitchen is much cooler. Also, they can be served warm or at room temperature. This means no heating up the kitchen during the hottest part of the day, and more pool time for the kids and I!
If you’re looking for more quiche recipes, then check out my Broccoli Quiche, and Ham and Cheddar Quiche recipes. Also, try serving this quiche with my Spinach Salad, Confetti Corn Salad or Garden Bean Salad for a complete meal!
Recipe Questions Answered:
Do you eat quiche warm or cold?
You do not want to eat zucchini quiche when it is cold, it does not taste as good. But you can definitely eat it when it is hot, straight from the oven, or after it has cooled a bit and is still warm or at room temperature.
How long is leftover quiche good for?
Eat by Date states that quiche will stay fresh in the fridge for 3-4 days. Just be sure to store it in an airtight container.
Is it safe to eat quiche left out overnight?
While it is safe to eat quiche at room temperature, it should not be left out overnight or even all day. To be safe, it should be refrigerated within just a couple of hours after baking it as it does contain dairy.
How do you make zucchini quiche?
- Begin by making the zucchini filling. In a large skillet heat the oil and then add the zucchini, shallot, garlic and salt. Cook for about 7 minutes.
- Next, uncover it and cook for about 5 minutes. Then transfer the zucchini filling to a bowl and toss with basil and flour. You will then want it to cool for about 5 minutes.
- Next, make the custard by stirring together the eggs, half and half, salt, pepper, and nutmeg. Then fold in the zucchini filling and fontina as well as the parmesan cheeses.
- Lastly, pour the mixture into an unbaked pie crust and bake for about 35 minutes. Enjoy your zucchini quiche after it has cooled for 20 minutes.
Cook’s Note – Cheesy Zucchini Quiche:
- Nobody likes a soggy quiche, right? That’s why it’s crucial you cook out most of the liquid from the zucchini before adding it to the custard filling.
- This quiche will keep chilled and covered in the refrigerator for up to 3 days. Just reheat before serving!
- Freezer Directions: Wrap cooked and cooled quiche in 2 layers of foil, and slide quiche into freezer zip-top bag. Do not thaw the quiche before reheating, rather remove the foil and reheat in a 350 degree F oven for about 20-25 minute, or until the quiche is heated through.
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Cheesy Zucchini Quiche with Basil
- ZUCCHINI FILLING:
- ½ Tablespoon olive oil
- 2 small zucchinis washed and grated
- 1 large shallot diced small
- 1 large garlic clove minced
- ¼ teaspoon salt
- 3 Tablespoons chopped fresh basil
- 1 Tablespoon all-purpose flour
- 2 large eggs
- 1 cup half and half
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- 1/4 cup shredded fontina cheese
- 2 Tablespoons freshly grated Parmesan cheese
- 1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best)
- Move oven rack to lower-middle position and preheat oven to 350 degrees F.
- MAKE ZUCCHINI FILLING: In large skillet over medium-low heat, heat oil until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender and zucchinis have released their liquid, about 7 minutes. Uncover and cook until bottom of pan is dry, stirring often, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.
- MAKE CUSTARD: In large bowl whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling and fontina and Parmesan cheeses. Place unbaked pie crust on top of baking sheet, and pour mixture into unbaked pie crust.
- BAKE QUICHE: Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
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