This is a very special recipe to me because it’s a childhood favorite. The creamy goodness of this quiche made a lasting impression and years later this dish was still vivid in my memory.
A few months ago I came across my mother’s recipe box and was thrilled to find my favorite zucchini quiche recipe included.
I’ve made a few tweaks to make this recipe a little healthier but the taste is just as I remember.
I had planned to post this for Mother’s Day, a fitting tribute to my mother, but a two-and-a-half foot tall little
tyrant angel has been demanding my undivided attention lately…
This isn’t a ‘lazy’ recipe, more of a special occasion or weekend recipe as it does require some extra prep time, but it’s pretty easy to make and super yummy.
Cheesy Zucchini & Onion Quiche Recipe
- Zucchini, 4 cups, thinly sliced
- Onion, 1 cup, chopped
- Butter, 1/3 cup
- Parsley flakes, 2 tbsp
- Sea salt, 1/2 tsp
- Black pepper, 1/2 tsp
- Garlic powder, 1/4 tsp
- Dried basil, 1/2 tsp
- Dried oregano, 1/4 tsp
- Eggs, 2 large, beaten
- Mozzarella cheese, 1 cup, shredded
- Dijon mustard, 2 tbsp
- Frozen pie shell
Preheat the oven to 375F. Let the pie shell thaw at room temperature while you prepare the filling.
In a skillet cook the zucchini and onion in butter over medium heat until tender (about ten minutes). Add the herbs and spices. The mixture will smell amazing at this point.
In a large bowl beat the eggs and add the cheese. Add the vegetable & herb mixture from the skillet.
Spread the Dijon mustard over the base and sides of the pie shell.
Add the filling to the pie shell. If there’s any leftover (sometimes there is) it makes a great addition to scrambled eggs. Bake until set, about 18 – 20 minutes. Let stand for ten minutes before serving.
Prep Time: 30 minutes
Cook Time: 18 – 20 minutes + 10 minutes rest time
Yield: 4 – 6 servings