Three-Cheese Zucchini Quiche recipe

If there’s one vegetable that signals the peak of summer, it’s the zucchini. It arrives with unassuming generosity, first in delightful ones and twos, and then, seemingly overnight, in an avalanche that takes over the garden and the kitchen counter. For years, I waged a friendly war with this annual bounty, grilling, roasting, and spiralizing until my family would cry for mercy. The turning point came one afternoon when, staring at a mountain of green squash, I decided to try hiding it in plain sight: inside a quiche. I was skeptical. I’d heard horror stories of watery, bland zucchini quiches. But I was determined. I shredded it, salted it, and squeezed it with a vengeance. I raided my cheese drawer, emerging with a holy trinity of sharp cheddar, nutty Gruyère, and salty Parmesan. The result was nothing short of a culinary miracle. When I pulled that golden, gloriously puffed quiche from the oven, fragrant with cheese and herbs, it looked like a work of art. My family, initially wary of “another zucchini dish,” fell silent at the first bite. The quiche was creamy, savory, and unbelievably flavorful, with the zucchini adding a subtle sweetness and tender texture, not a drop of wateriness. It wasn’t just good; it was spectacular. That Three-Cheese Zucchini Quiche is now, without question, the most requested recipe in my house from July through September. It’s how we celebrate summer’s abundance, turning a simple vegetable into a truly decadent meal.

Why This Three-Cheese Zucchini Quiche Works Wonders

Before we dive into the recipe, let’s talk about the two challenges of a zucchini quiche and how this recipe conquers them brilliantly: moisture and flavor.

1. Conquering the Water Content of Zucchini

Zucchini is over 90% water. This is the single biggest obstacle to a perfect zucchini quiche. If you simply slice or shred zucchini and add it to your custard, that water will release during baking, resulting in a soggy crust, a broken and watery custard, and a disappointingly bland flavor. It’s a culinary disaster waiting to happen.

The secret, and the most crucial step in this entire recipe, is a two-part process: salting and squeezing.

• Salting (The Power of Osmosis): By tossing the shredded zucchini with salt and letting it sit, you initiate a process called osmosis. The salt on the outside of the zucchini cells draws the water from the inside out. After just 20-30 minutes, you’ll see a significant amount of water has pooled in the bottom of the bowl.
• Squeezing (The Brute Force Method): After salting, you must physically remove that drawn-out water. You can do this by pressing it in a sieve, but for maximum effectiveness, wrapping the zucchini in a clean kitchen towel or cheesecloth and wringing it out with all your might is the best method. You will be astonished by the amount of liquid you extract.

This process not only prevents a watery quiche but also concentrates the zucchini’s natural flavor, leaving you with tender, sweet shreds that enhance the dish rather than dilute it.

2. The Flavor Power of a Cheese Trio

A single cheese can be good, but a well-chosen trio creates a symphony of flavor that elevates this quiche from simple to sublime. Each cheese in this recipe is chosen for its unique contribution:

• Sharp Cheddar: This is our flavor powerhouse. A good quality sharp cheddar provides a bold, tangy, and pronounced “cheesy” flavor that stands up to the other ingredients. It melts well and gives the quiche a comforting, familiar richness.
• Gruyère: This is the sophisticated, nutty note. Gruyère is a classic quiche cheese for a reason. It has a complex, slightly sweet, and earthy flavor that melts into an exceptionally creamy and smooth texture. It adds a layer of elegance and depth that cheddar alone can’t provide.
• Parmesan: This is the umami bomb. Freshly grated Parmesan cheese brings a salty, nutty, and savory depth to the party. We mix it into the custard and sprinkle it on top, where it creates a delicious, golden-brown, and crispy crust.

Together, these three cheeses provide a perfect balance of sharp, nutty, and salty notes, creating a rich and complex flavor profile in every single bite.

Three-Cheese Zucchini Quiche

Here is the complete, foolproof guide to making the best zucchini quiche you’ve ever had.

Complete with the ingredients amount

• For the Crust:
  • 1 single 9-inch pie crust (a high-quality, all-butter store-bought crust works beautifully)
• For the Zucchini Preparation:
  • 2 medium zucchinis (about 1 pound or 450g), trimmed
  • 1 teaspoon salt
• For the Filling:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (about 4 ounces or 115g) shredded sharp cheddar cheese
  • 1 cup (about 4 ounces or 115g) shredded Gruyère cheese
  • ¼ cup (about ¾ ounce or 25g) freshly grated Parmesan cheese, divided
• For the Custard:
  • 4 large eggs
  • 1 ¼ cups (300ml) heavy cream (or half-and-half for a lighter version)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh chives or parsley, chopped (optional)

Instructions

Step 1: Prepare and Blind Bake the Crust

1. Preheat Oven: Position a rack in the lower third of your oven and preheat to 400°F (200°C).
2. Fit the Crust: Gently press your pie crust into a 9-inch deep-dish pie plate. Crimp the edges decoratively. Prick the bottom and sides all over with a fork.
3. Chill: Freeze the crust for 15 minutes to help prevent shrinkage.
4. Blind Bake: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, until the edges are just starting to turn golden.
5. Finish Baking: Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 5-7 minutes, until the bottom is pale golden brown and looks dry. This creates a waterproof seal.
6. Cool: Set the blind-baked crust on a wire rack to cool slightly. Reduce the oven temperature to 375°F (190°C).

Step 2: Prepare the Zucchini (The Most Important Step!)

1. Shred: Using the large holes of a box grater, shred the two medium zucchinis.
2. Salt: Place the shredded zucchini in a colander set over a bowl. Sprinkle it with the 1 teaspoon of salt and toss to combine. Let it sit for 30 minutes. You will see water begin to drip into the bowl.
3. Squeeze: Transfer the salted zucchini to the center of a clean kitchen towel or several layers of paper towels. Gather the ends of the towel and twist, wringing and squeezing out as much liquid as you possibly can. You should be able to extract at least ½ cup of liquid. The resulting zucchini should feel quite dry. Set aside.

Step 3: Sauté the Aromatics

1. Sauté Onion: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
2. Add Garlic: Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.

Step 4: Make the Custard and Assemble

1. Whisk Custard: In a large bowl, whisk the 4 large eggs. Pour in the heavy cream, black pepper, nutmeg, and chopped fresh herbs (if using). Whisk until just combined.
2. Add Cheeses: Stir in the shredded cheddar, shredded Gruyère, and half of the Parmesan cheese (2 tablespoons).
3. Combine Filling: Add the squeezed-dry zucchini and the cooked onion-garlic mixture to the custard. Stir everything together until well combined.
4. Pour into Crust: Pour the entire mixture into your pre-baked and cooled pie crust. The filling should come almost to the top.
5. Top with Parmesan: Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top of the quiche.

Step 5: Bake the Quiche

1. Bake: Place the quiche on a baking sheet to catch any potential drips. Bake at 375°F (190°C) for 40-50 minutes.
2. Check for Doneness: The quiche is done when the top is golden brown and puffed, the edges are set, and the center has only a slight jiggle (like set custard) when you gently shake the pan. A knife inserted about 1 inch from the center should come out clean.
3. Rest: This is essential! Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to finish setting up for clean, perfect slices.

Nutrition Facts

• Servings: 8 slices
• Calories per serving: Approximately 420-470 kcal (This is an estimate and can vary based on the specific crust and dairy used.)

Preparation Time

• Prep Time: 45 minutes (includes 30 minutes of salting time for the zucchini)
• Cook Time: 55 minutes (includes blind baking)
• Resting Time: 20 minutes
• Total Time: 2 hours

How to Serve

This cheesy, savory quiche is remarkably versatile. Here are some of our favorite ways to enjoy it:

• For a Weekend Brunch:
  • Serve warm slices as the star of the show.
  • Pair with a simple side of crispy bacon or breakfast sausage.
  • A fresh fruit salad with berries, melon, and mint provides a perfect sweet and refreshing contrast.
• For a Light Lunch:
  • Enjoy a slice at room temperature. It’s just as delicious!
  • Serve alongside a simple green salad with a sharp lemon vinaigrette. The acidity of the dressing cuts through the richness of the cheese beautifully.
  • Pair it with a cup of creamy tomato soup for a classic and comforting meal.
• For an Easy Vegetarian Dinner:
  • Serve generous, warm wedges as the main course.
  • Accompany it with heartier sides like roasted cherry tomatoes on the vine, steamed green beans with slivered almonds, or a baked sweet potato.
  • A glass of crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio is an excellent pairing.

Additional tips

1. The Squeeze is Everything: I’m mentioning it again because it is the single most important factor between a great quiche and a watery disaster. Do not be shy. Use a clean kitchen towel (not terrycloth, as it will leave lint) and wring out the zucchini with all your strength. Your quiche will thank you.
2. Grate Your Own Cheese: It’s tempting to buy pre-shredded cheese, but it’s a step worth doing yourself. Bagged shredded cheeses are coated in starches like cellulose to prevent clumping. These agents can inhibit melting and create a slightly gritty texture in your custard. Grating from a block takes only a few extra minutes and results in a much smoother, creamier, and more flavorful quiche.
3. Don’t Fear the Jiggle: Many home cooks over-bake their quiches, resulting in a tough, rubbery custard. The key to a silky, tender texture is to pull the quiche from the oven when the center still has a slight wobble. The residual heat trapped in the dish will continue to cook the center as it rests, leading to a perfect set.
4. Protect Your Crust: If you notice the edges of your crust are browning too quickly before the center is set, fashion a simple pie shield. Cut a ring out of aluminum foil that is large enough to cover the edges of the crust. Gently place it over the edges for the remainder of the baking time to prevent them from burning.
5. Herbs Make a Difference: Don’t underestimate the power of fresh herbs. While optional, adding fresh chives, parsley, or even a bit of fresh thyme or basil to the custard adds a layer of bright, fresh flavor that cuts through the richness of the cheese and eggs, making the whole dish taste more vibrant and summery.

FAQ section

1. My last zucchini quiche was watery. What did I do wrong?
This is the most common issue, and it’s almost certainly because the zucchini’s water content wasn’t properly managed. You must follow the two-step process of salting the shredded zucchini to draw out the moisture and then squeezing it bone-dry in a kitchen towel. If you skip or skimp on this step, the water will release during baking and ruin the texture of your custard.

2. Can I make this quiche crustless?
Absolutely! To make a crustless, low-carb, and gluten-free version, simply omit the pie crust. Generously grease your 9-inch pie plate with butter or cooking spray. Pour the prepared filling directly into the greased dish and bake as directed. You may need to reduce the baking time by 5-10 minutes, so start checking for doneness around the 35-minute mark.

3. What other cheeses can I use?
This recipe is very flexible! You can swap the cheeses based on what you have or prefer. Good substitutes include Monterey Jack, Fontina, Swiss, or white cheddar. You could even add a bit of crumbled goat cheese or feta for a tangy kick. The key is to use good melting cheeses for the bulk of the recipe and a hard, salty cheese for that umami depth.

4. How do I store and reheat leftovers?
Let the quiche cool completely, then cover it tightly and store it in the refrigerator for up to 4 days. You can eat it cold or at room temperature. The best way to reheat it is in an oven or toaster oven at 325°F (165°C) for 15-20 minutes, or until warmed through. This method keeps the custard tender and helps re-crisp the crust. Avoid the microwave, as it can make the eggs rubbery and the crust soggy.

5. Can I prepare this quiche in advance?
Yes. To get a head start, you can prepare all the components a day in advance. Blind bake your crust and store it at room temperature. Shred, salt, and squeeze the zucchini and store it in an airtight container in the fridge. Sauté your onions and garlic and refrigerate. The next day, simply mix your custard, combine everything, and bake. This breaks up the work and makes assembly quick and easy.

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