Three-Cheese Zucchini Quiche – Skinnytaste


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This scrumptious Three-Cheese Zucchini Quiche, made lighter with out heavy cream, is ideal for end-of-summer zucchini for breakfast,  brunch or lunch.


Zucchini Quiche

Attempting to adapt quiche to make it more healthy is difficult as a result of you possibly can’t skimp on the pie crust (which is the perfect half, in my humble opinion. Other than the buttery crust, quiche can also be sometimes made with a great quantity of heavy cream and cheese. I examined this Three-Cheese Zucchini Quiche a few occasions, and I believe you’ll love the way it turned out! I’ve many extra wholesome quiche recipes on my weblog. Some others you would possibly like with crust are my Spinach Ricotta Quiche, Hen Quiche, or for crustless quiche recipes attempt Crustless Ham and Cheese Quiche or Broccoli Cheddar Quiche.

Zucchini Quiche

This wholesome zucchini quiche recipe is lightened it up utilizing part-skim cheeses and swaps out heavy cream for skim milk. It highlights scrumptious summer season zucchini and basil, the ricotta creates a fluffy, creamy inside, and the cheese mix provides saltiness that’s so flavorful, and even nice the following day for lunch.

How To Make Zucchini Quiche:

Parbake your crust. If you wish to make this sooner you need to use a frozen pie crust as an alternative. Reduce the zucchini into rounds and saute till tender. Add it to the crust then mix egg, milk, basil, salt and cheeses and pour that over the zucchini ending it with Parmesan. Bake 350F till the eggs set, 50 to 55 minutes.

What are the perfect cheeses to make use of in quiche?

For this three-cheese quiche, I used part-skim ricotta, part-skim shredded mozzarella, and freshly grated parmesan cheese.

Do you sauté veggies earlier than including them to quiche?

Sure, sautéing the zucchini and onion earlier than including them to the quiche releases the water so the crust doesn’t get soggy.

Do you have to par bake the crust for a quiche?

Par baking the crust means you partially bake it earlier than including the egg filling. This course of will make sure the zucchini quiche crust is crispy. Prick the crust with a fork and bake it for 15 to 18 minutes at 350° Fahrenheit.

Are you able to freeze zucchini quiche?

This may be refrigerated for as much as 4 days, or frozen as much as 3 months. To freeze quiche I prefer to wrap slices of quiche individually in plastic or foil and freeze. Then once I want a fast breakfast or lunch, I can pull out a slice. You may both thaw the quiche within the fridge after which microwave or microwave it for just a little longer straight from frozen.

Variations:

  • Zucchini: Swap zucchini for yellow squash.
  • Onions: Sub white or yellow onion for pink onion.
  • Cheese: Use shredded cheddar as an alternative of mozzarella or asiago or Pecorino Romano rather than parmesan.
  • Herbs: Substitute basil for contemporary rosemary or thyme.

3 Cheese Zucchini Quiche

a wedge of quiche with basil and zucchini

Extra Zucchini Recipes You’ll Love:

Zucchini Quiche

7

307 Cals
15 Protein
21 Carbs
19 Fat

Prep Time: 15 minutes

Prepare dinner Time: 1 hr

Par bake crust: 15 minutes

Complete Time: 1 hr 30 minutes

This scrumptious Three-Cheese Zucchini Quiche, made lighter with out heavy cream, is ideal for end-of-summer zucchini for breakfast, brunch or lunch.

  • 1 9-inch refrigerated pie dough
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup diced pink onion
  • 1 massive garlic clove, minced
  • 2 medium zucchini, about 7 ounces every, minimize into 1/8-inch skinny slices
  • 1 teaspoon kosher salt
  • Freshly floor black pepper
  • 6 massive eggs
  • ½ cup skim milk
  • ½ cup part-skim ricotta cheese
  • ½ cup part-skim shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped basil, plus extra for garnish
  • Preheat oven to 350F. Take away the pie dough and permit to sit down at room temperature whilst you prep your components.

  • Roll the dough out on a well-floured work floor till it’s roughly 12- inches in diameter.

  • Switch it to a 9-inch deep pie dish. Utilizing your fingers, press it firmly into the underside and sides of the pie plate. Trim off any extra, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.

  • Prick the underside of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is way simpler to switch to the oven as soon as it’s stuffed).

  • Switch the pie crust to your pre-heated oven and bake for 10 to fifteen minutes, till par-baked. Then take away.

  • In the meantime, warmth the oil in a big skillet over medium warmth.

  • Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to style and toss to evenly mix.

  • Prepare dinner for 7-8 minutes, stirring each couple minutes, till the zucchini has softened and flavors mixed. With a slotted spoon, switch three-quarters of the zucchini to par-baked crust.

  • In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to style. Utilizing a fork, combine to mix till uniform.

  • Pour egg combination into the crust over the zucchini. Prime with remaining zucchini and a pair of tablespoons Parmesan.

  • Cowl the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.

  • Bake 350F 50 minutes to 1 hour, or till set and high is browned.

  • Take away from oven and permit to chill for no less than 10 minutes earlier than slicing and serving. Prime with basil, slice into 6 items and serve.

Serving: 1/6 slice, Energy: 307kcal, Carbohydrates: 21g, Protein: 15g, Fats: 19g, Saturated Fats: 7.5g, Ldl cholesterol: 202mg, Sodium: 544mg, Fiber: 1g, Sugar: 5g

Key phrases: quiche, zucchini breakfast recipes, zucchini quiche

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