An easy zucchini ricotta egg quiche recipe with crumbled walnuts recipe. So creamy from the ricotta, a bit of crunch from the walnuts, and full of flavor!
Is there a specific food that reminds you of summer? If I had to pick one, I’d say corn. If I’m allowed to pick another, I’d say cherries! And I get one more, I guess I’d have to say zucchini. Grudgingly.
I’m not picking zucchini because I love it like corn or cherries. I mean, zucchini…I don’t think it’s anyone’s favorite food, is it? It’s just kind of…there in the summer. There was always zucchini coming out of Mom’s garden growing up.
And these days, it’s one of the only things I can actually grow in my garden. In fact it grows almost too well. I have picked zucchinis the length of my forearm before, and secretly am hoping for some more.
That’s because even though zucchini isn’t super deliciously wonderful on its own, it has potential. Especially if it’s buried in an egg quiche 😉
Funny enough, this egg quiche was created on a whim, using what I had in the fridge. It was 5pm, Ben was working late, and I needed to cook something for dinner.
I look in the fridge, and see a pie crust. Some eggs. Ricotta. And good old zucchini. Way to do your thing and be there, zucchini 😉
This zucchini ricotta egg quiche comes together verrrry quickly, especially if you use a prepared pie crust. Which I do. I have a toddler and am going to grad school, I definitely don’t have time to make my own pie crusts from scratch on a Friday evening!
Basically, you saute up some onions with the zucchini until soft, scrape them into the pie crust, and toss on some ricotta/eggs/more cheese, then top with…um…more cheese…and walnuts. And bake away.
I feel like I’m totally giving zucchini a bad rap. It’s actually quite delicious, especially when combined with cheese + cheese + cheese and pie crust.
What do you think? Zucchini. Yay or nay?
- 1 prepared pie crust (enough for a 9-inch pie plate)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, sliced in uniformly thin slices (no thicker than ¼ inch; approximately 3 cups)
- 4 large eggs
- 1 cup ricotta cheese
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- several grinds of pepper
- 1 cup mozzarella cheese (separated into two ½ cup portions)
- 2 tablespoons walnuts, coarsely chopped
- Pre-heat oven to 400°F. Roll the prepared pie crust out and place in a 9-inch pie plate and flute the edges. Set aside.
- In a medium-sized frying pan, heat the oil over medium heat.
- Add the onion, and cook until softened and transluscent, around 5 minutes. Add the garlic and cook until fragrant, 1 minute.
- Add the zucchini and cook, stirring often, for 5-10 minutes, or until cooked through.
- Remove from heat.
- In a large bowl, beat the eggs. Add the ricotta and milk, and mix until smooth. Stir in the salt, garlic powder, oregano, pepper, and ½ cup of mozzarella cheese.
- Spread out the zucchini/onion/garlic mixture into the prepared pie crust (you may wish to set aside half of the zucchini slices to arrange over the top as in the picture). Pour the egg/ricotta mixture over top. Arrange zucchini slices around the edge of the quiche (if desired), sprinkle the top of the quiche with remaining mozzarella, and with the walnuts.
- Bake for 30-40 minutes, until top is slightly golden, and quiche is cooked through the middle.
- Cool for 10 minutes before serving.
Recipe was inspired by & adapted from Taste of Home