I don’t know about you, but I have an abundance of zucchini in my garden. They just seem to grow like crazy, even over night! I refuse to let any of it go to waste, so I’ve made it my mission to make different zucchini recipes all week. So far I have made a few loaves of Zucchini Bread, and a few dozen Zucchini Chocolate Chip Muffins, but I was in the mood today for something with more of a savory flavor.
Wow! This Cheesy Zucchini & Herb Quiche ended up tasting even better than I thought it would. I used fresh, organic zucchini, parsley, basil and thyme from my garden, and it smelled so good as I did all of the prep work. There is something so rewarding about cooking and eating foods that you have grown in your garden. The flavors all blended so well and the three different cheeses made this melt in your mouth. I especially like the darkened melted cheese on top:) Although I have plenty more zucchini to use, I only made one of these for dinner. I should have made two because my children gobbled this up and said it was one of the best dinners I ever made. That was so nice to hear. Tomorrow I will be making a few more of these and freezing them. That’s right, these quiches are freezer friendly. You can make them ahead of time, freeze them uncooked, and pull them out and place them in the refrigerator the night before to defrost and bake when you are ready for dinner! If you have zucchini, treat your family to this wonderful quiche for dinner or even for a brunch sometime soon. You will be so happy you did:)
Ingredients
- 4 cups shredded zucchini
- 1 large onion, sliced very thin
- 2 cloves of garlic, minced
- 1/4 cup unsalted butter
- 1 cup freshly grated Swiss cheese
- 1 cup freshly grated Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp. Dijon mustard
- 2 Tbsp. freshly chopped parsley
- 1 - 2 Tbsp. freshly chopped basil
- 2 sprigs of fresh thyme (leaves only-remove the woody stem)
- 1 tsp. fine sea salt
- 1/2 tsp. freshly grated black pepper
- 3 eggs, lightly beaten
- 1 prepared 9 inch pie crust (store bought or homemade, whichever you prefer)
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet, melt the butter and saute the zucchini, onion and garlic for about 10 minutes or until well softened.
- If there is a lot of liquid, please drain it.
- Set zucchini mixture aside.
- In a large mixing bowl, combine the cheeses, herbs, Dijon mustard, salt, pepper and eggs.
- Mix well.
- Add the zucchini mixture and combine well.
- In a 9 inch pie plate, arrange your crust.
- Pour the mixture in the pie crust and spread evenly.
- Bake uncovered for 45 to 50 minutes or until a knife inserted into the quiche comes out clean.
- Remove the quiche from the oven and let cool 5 to 10 minutes, and serve warm.
- * To freeze this, prepare quiche, but do not bake. Cover well and freeze. To defrost, place quiche in the refrigerator overnight and bake as usual in the evening when you are ready for dinner.
*Linking up at Mom On Timeout,Ginger Snap Crafts,The Best Blog Recipes,Tumbleweed Contessa,Skip to My Lou,Inside BruCrew Life,Savvy Southern Style, Home Stories A to Z
Ah ha! My extra pie crust (two pack when one was needed) is about to realize its destiny! Thanks for this.
Afton recently posted…Constellation Quilt Along
Oh, I hope you like it Afton! This is one of my favorite ways to use zucchini:) Enjoy!
Wow that quiche looks absolutely perfect, fantastic job!
Happy Blogging!
Happy Valley Chow
Thanks so much Eric! You always have such nice things to say:)