Description
There’s nothing quite like a farmer’s market quiche to celebrate the best of summer produce! This zucchini and onion quiche is packed with fresh eggs, cream, melty cheese, and tender sautéed zucchini and onion — all baked into a golden, custardy filling that’s as beautiful as it is delicious.
Ingredients
Scale
1 unbaked Sourdough Pie Crust
Filling
2 tbsp melted butter, for sauteing veggies
6 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup cheddar cheese
1 medium zucchini, sliced thinly
1 onion, sliced thinly
1/2 tsp salt
1/4 tsp pepper
Instructions
- Make the pie crust: I recommend making the pie crust ahead of time (minimum of 2 hours beforehand) before beginning to prep the quiche. It needs time to chill in the fridge before baking. (*Note: This pie crust recipe yields two 9″ pie crusts. You will need just one pie crust for this quiche. If you would like to bake both, double the filling ingredients).
- Roll out the chilled pie dough: On a floured surface, roll out one of the discs of chilled dough (I usually freeze the other disc for later use). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Crimp the edges with a fork or use your fingers to flute the edges. Cover with plastic wrap and place in the refrigerator for at least 30 minutes (do not skip this step- this is essential to a light and flaky crust when baking).
- Sauté veggies: While the dough is chilling in the fridge, prep the veggies by slicing thinly. Add the butter to a skillet over medium-heat and sauté the zucchini and onion until soft, about 5-6 minutes. Be sure to keep an eye on them, stirring often to ensure they don’t burn. Once soft, remove from the pan and place on a paper-towel lined plate. Gently dab with another paper towel to remove any excess moisture- this will help prevent a soggy pie crust. Set aside while you prep the rest of the ingredients.
- Partially blind bake: Preheat oven to 375 degrees F. Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake for 15 minutes or until the edges of the crust are starting to brown. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper together. Add in the cheese and the cooked veggies, and then pour into the crust. If preferred, reserve some slices of zucchini to place on top of the quiche. Completely optional, but makes it extra pretty.
- Bake the quiche until the center is just about set, about 40-45 minutes, being careful not to overbake. Allow to cool briefly (10-15 minutes) before enjoying.
Notes
- Sautee Veggies: To avoid biting into a crunchy piece of onion or zucchini, I recommend briefly sauteing the veggies before adding to the filling. It creates a much better texture overall, along with added flavor.
- Remove Excess Moisture: After sautéing the veggies, be sure to lightly dab them with a paper towel to remove any excess moisture. Too much moisture can lead to a soggy pie crust.
- Storage: Leftover quiche will store well covered tightly in the fridge for up to 4 days.
- Freezing Instructions: Allow baked quiche to cool completely and then cover tightly. Place in an airtight, freezer safe container and freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
