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!
Course Main Dish
Cuisine America
Keyword quiche, zucchini
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 222kcal
Author Adapted from Cook's Country
Cost $5.89
Equipment
box grater
mixing bowls
large covered skillet
whisk
baking sheet
Ingredients
ZUCCHINI FILLING:
½Tablespoonolive oil
2small zucchiniswashed and grated
1large shallotdiced small
1large garlic cloveminced
¼teaspoonsalt
3Tablespoonschopped fresh basil
1Tablespoonall-purpose flour
CUSTARD:
2large eggs
1cuphalf and half
¼teaspoonsalt
¼teaspoonwhite pepper
¼teaspoonnutmeg
¼cupshredded fontina cheese
2Tablespoonsfreshly grated Parmesan cheese
18 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 a 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.
½ Tablespoon olive oil, 2 small zucchinis, 1 large garlic clove, ¼ teaspoon salt, 1 large shallot
Uncover and cook until the bottom of the pan is dry, often stirring, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.