Zucchini Ricotta Quiche

5 from 4 votes

Creamy, rich and elegant, this zucchini ricotta quiche is perfect for a summer brunch or dinner. With sliced garden zucchini, ricotta and mozzarella cheese, and a sprinkling of walnuts on top, this is a unique and delicious quiche recipe.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 281kcal

Author: Denise Bustard

Ingredients

1 pie crust
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (minced)
2 zucchinis (sliced in uniformly thin slices (no thicker than ¼ inch; approximately 3 cups))
4 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 (shredded; separated into two ½ cup portions)
2 tablespoons walnuts (optional; coarsely chopped)

Instructions

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 non stick 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 and allow to cool for a few minutes.
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.

Notes

Storage

Cooked quiche may be covered tightly with plastic wrap and stored in the fridge for up to 4 days.

Single portions or the whole quiche may be wrapped in plastic or parchment paper and stored in the freezer for up to 3 months.

To reheat

Reheat a whole quiche in the oven at 350°F. Cover the dish and bake for 25-30 minutes, or until fully warmed through.

Reheat individual slices in the microwave until steaming hot.

If quiche is frozen, thaw completely before baking up.

Variations

swap the zucchini for broccoli (cut small), cauliflower rice, or roasted red peppers
swap the zucchini for spinach or kale (sauté first)

Nutrition