Zucchini Ricotta Quiche
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.
Servings: 8 slices
Calories: 281kcal
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
Serving: 1/8 of the quiche | Calories: 281kcal | Carbohydrates: 16g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 388mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 10.1mg | Calcium: 185mg | Iron: 1.4mg