Cheesy Zucchini Quiche with Basil
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!
Servings 8 servings
Calories 222kcal
Cost $5.89
Ingredients
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
CUSTARD:
- 2 large eggs
- 1 cup half and half
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- ¼ 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)
Instructions
- 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.
Video
Notes
Recipe adapted from Cook's Country. Cook's Country.
Nutrition
Serving: 1slice | Calories: 222kcal | Carbohydrates: 16.4g | Protein: 5.3g | Fat: 15.2g | Saturated Fat: 4.7g | Cholesterol: 62mg | Sodium: 377mg | Potassium: 177mg | Fiber: 0.7g | Sugar: 1.8g | Calcium: 60mg | Iron: 1.1mg