Zucchini Quiche

Published August 1, 2007.

Why this recipe works:

One of our favorite ways to use up late summer’s inevitable bumper crop of zucchini is to prepare a simple zucchini quiche recipe. Unfortunately, zucchini's high water content can cause a big problem: liquid seeps out of the zucchini while the quiche bakes, resulting in diluted flavor, runny… read more

One of our favorite ways to use up late summer’s inevitable bumper crop of zucchini is to prepare a simple zucchini quiche recipe. Unfortunately, zucchini's high water content can cause a big problem: liquid seeps out of the zucchini while the quiche bakes, resulting in diluted flavor, runny custard, and a soggy crust. For a recipe that avoided these pitfalls, we found that grating the zucchini on the large holes of a box grater was fast and easy, and allowed additional water to cook out. For richer vegetable flavor, we sautéed onion and garlic with the zucchini. Tossing the cooled zucchini mixture with flour before adding it to the custard mixture thickened the filling so it cooked up sturdy and sliceable. We also used Parmesan cheese in our Zucchini Quiche, which served two purposes: Once sprinkled on our store-bought crust, it melted when baked to create a waterproof barrier that kept the custard filling from making the crust soggy, and it also gave extra flavor to the bland crust.

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Serves 8

If you can't find fontina cheese, Monterey jack makes a good substitute. Grate only the flesh of zucchini and discard the seeds and core. The quiche will keep in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.

Ingredients

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