Introduction
Hey there! Today, I want to share with you a delicious recipe that has become a staple in my kitchen – Zucchini Mushroom Quiche. This savory dish is packed with the goodness of zucchini, mushrooms, and a creamy, cheesy filling that will make your taste buds dance with joy. Whether you’re hosting a brunch or simply looking for a satisfying meal, this quiche is sure to impress. So, let’s dive into the details and get cooking!
Why You’ll Love This
I make this quiche when I want a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. It’s a great way to use up any leftover vegetables in your fridge. The combination of zucchini and mushrooms creates a delightful earthy flavor that pairs perfectly with the rich and creamy filling. My family goes crazy for this quiche because it’s comforting, satisfying, and oh-so-delicious!
Ingredients
For this Zucchini Mushroom Quiche recipe, you’ll need:
- 1 pre-made pie crust
- 1 medium zucchini, thinly sliced
- 8 ounces of mushrooms, sliced
- 1 small onion, diced
- 3 cloves of garlic, minced
- 4 large eggs
- 1 cup of milk
- 1 cup of shredded cheese (cheddar or Swiss work great!)
- Salt and pepper to taste
Optional substitutions: If you’re not a fan of mushrooms, you can substitute them with bell peppers or spinach. Feel free to experiment and make it your own!
Directions
1. Preheat your oven to 375°F (190°C). Take the pre-made pie crust and place it in a 9-inch pie dish, pressing it gently into the bottom and up the sides. Set it aside.
2. In a pan, heat some olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent.
3. Add the sliced mushrooms to the pan and cook them until they release their moisture and start to brown. Then, add the thinly sliced zucchini and continue cooking until the vegetables are tender. Season with salt and pepper to taste.
4. In a separate bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
5. Spread the cooked vegetables evenly over the pre-made pie crust. Pour the egg and milk mixture over the vegetables, ensuring that it covers them completely.
6. Sprinkle the shredded cheese on top of the quiche, allowing it to melt into a golden, bubbly goodness in the oven.
7. Place the quiche in the preheated oven and bake for approximately 35-40 minutes, or until the center is set and the crust is golden brown.
8. Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
Notes
I’ve found that using a pre-made pie crust saves time and still delivers a delicious result. However, if you prefer making your own crust from scratch, go for it! The choice is yours.
Feel free to get creative with the cheese selection. Gruyère, mozzarella, or even goat cheese can add a unique twist to the flavor profile of this quiche.
Variations
While the classic combination of zucchini and mushrooms is delightful, you can experiment with different vegetables to create your own unique quiche. Spinach and feta, asparagus and sun-dried tomatoes, or even broccoli and cheddar are all fantastic options.
One variation I tried was adding a handful of cooked bacon or pancetta to the filling. The salty, smoky flavor takes this quiche to another level!
Equipment
Though not essential, a pie dish with a removable bottom makes it easier to serve the quiche. If you don’t have one, simply grease a regular pie dish before adding the crust.
Storage
This quiche can be stored in the refrigerator for up to 3 days. Simply cover it tightly with aluminum foil or transfer it to an airtight container. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this Zucchini Mushroom Quiche with a side of fresh salad greens and a tangy vinaigrette. It’s a light and satisfying meal that makes for a perfect brunch or lunch option. Plus, it’s also great as a leftover for a quick and easy breakfast the next day!
Pro Tips
From my experience, it’s essential to let the quiche cool slightly before slicing. This allows the filling to set and makes for cleaner slices.
Don’t be afraid to experiment with herbs and spices! Adding a sprinkle of thyme, rosemary, or even a dash of nutmeg can elevate the flavor profile of your quiche.
FAQ
Q: Can I freeze this quiche?
A: Absolutely! Once baked and cooled, you can wrap individual slices or the entire quiche in plastic wrap and freeze for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
Q: Can I use a different type of crust?
A: Of course! While a traditional pie crust works wonderfully, you can also use a puff pastry or even a phyllo dough crust for a flakier texture.
Now that you have all the details, it’s time to get cooking! I hope you enjoy making and savoring this delicious Zucchini Mushroom Quiche as much as I do. Bon appétit!
Zucchini Mushroom Quiche
A delicious and versatile quiche packed with zucchini, mushrooms, and a creamy, cheesy filling. Perfect for breakfast, lunch, or dinner.
Ingredients
- 1 pre-made pie crust
- 1 medium zucchini, thinly sliced
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or Swiss)
- Salt and pepper to taste
Directions
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Preheat the oven to 375°F (190°C) and place the pre-made pie crust in a 9-inch pie dish.
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Sauté onion and garlic in olive oil until translucent. Add mushrooms and cook until browned. Add zucchini, cook until tender, and season with salt and pepper.
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Whisk eggs and milk in a bowl, season with salt and pepper. Spread cooked vegetables in the pie crust and pour egg mixture over them.
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Sprinkle shredded cheese on top and bake in the oven for 35-40 minutes until set and golden brown.
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Let the quiche cool before slicing and serving.