Ingredients
Scale
- 1 pre-made or homemade pie crust (9-inch)
- 2 tablespoons olive oil or butter
- 1 medium zucchini, sliced thinly
- 1 cup mushrooms, sliced (white button or cremini work well)
- 1 small onion, chopped (optional, but recommended)
- 2 large eggs
- 1 cup heavy cream (or a non-dairy substitute for a lighter version)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme (or fresh thyme)
- Salt and pepper to taste
- Fresh herbs for garnish (optional, such as parsley or chives)
Ingredient Highlights
- Zucchini: Zucchini provides a mild, slightly sweet flavor and moisture to the quiche. It blends well with the creamy custard while adding a subtle freshness.
- Mushrooms: Mushrooms are the perfect earthy addition, bringing a deep umami flavor that balances the richness of the quiche filling.
- Heavy Cream: The cream gives the quiche its signature smooth, rich texture. You can substitute it with half-and-half, milk, or a non-dairy option, but heavy cream is ideal for the best consistency.
- Cheese: Cheese adds creaminess and depth of flavor. A mix of mozzarella and cheddar works wonderfully, but you can experiment with other types like Gruyère or feta.
- Thyme: Thyme brings a slightly earthy, herbal note to the quiche that enhances the zucchini and mushroom combination.
Instructions
Prepare the Vegetables:
- Sauté the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onions (if using) and sauté until they soften, about 3 minutes. Add the zucchini and mushrooms, season with salt, pepper, garlic powder, and thyme, and cook until the vegetables are tender and any moisture has evaporated, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Prepare the Pie Crust: If using a pre-made pie crust, unroll it into a 9-inch pie dish and crimp the edges. If making your own crust, prepare the dough and press it into the pie dish. Place the crust in the fridge to chill while you prepare the filling.
Prepare the Custard Filling:
- Mix the Eggs and Cream: In a medium bowl, whisk together the eggs and heavy cream. Season with a pinch of salt and pepper. Stir in the shredded cheese, making sure to mix thoroughly.
- Combine the Vegetables and Custard: Once the sautéed vegetables have cooled slightly, fold them into the egg and cream mixture. Stir gently to combine.
Assemble the Quiche:
- Fill the Pie Crust: Pour the vegetable and custard mixture into the prepared pie crust. Use a spatula to spread the filling evenly across the crust.
- Bake the Quiche: Place the quiche in the preheated oven at 350°F (175°C) and bake for 40-50 minutes, or until the quiche is set in the middle and golden brown on top. You can check for doneness by inserting a toothpick into the center—it should come out clean or with only a few moist crumbs.
Cool and Serve:
- Cool the Quiche: Allow the quiche to cool for about 10-15 minutes before slicing. This helps the filling set further and makes it easier to cut.
- Serve: Serve the quiche warm, garnished with fresh herbs if desired. It pairs wonderfully with a simple salad or roasted vegetables.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 10g