Threecheese Zucchini Quiche Golden Savory Summer Custard
Quick Hook
Ever had a slice of Three Cheese Zucchini Quiche that tastes like summer? I did, and it hooked me at first bite.
Nutty Gruyère, melty fontina, and salty Parmesan meet tender zucchini. The result is rich, bright, and oddly comforting.
Fun fact: zucchini is about 95% water. That matters here. It explains why cooking and draining zucchini is key. Oh my gosh, I learned that the hard way.
I first made this for a lazy Sunday brunch. The house smelled like a bakery. Honestly, people asked for seconds.
Brief Overview
Quiche has French roots but travels well. This version feels both rustic and elegant.
Difficulty is medium. You’ll sauté, blind bake, and whisk a custard. Total time with a store crust is about 1 hour 10 minutes .
With a homemade crust it’s roughly 1 hour 40 minutes .
Yields one 9 inch quiche. Serves 6 8. Great sliced for brunch, picnic bites, or a simple weeknight dinner.
Main Benefits
Top health perk: zucchini adds vitamins and keeps calories light. The quiche also delivers protein from eggs and cheese. It’s satisfying and not fussy.
Perfect for summer gatherings and a relaxed brunch. Think summer zucchini tart brunch vibes. It also travels well to potlucks.
What makes this special? The blend Gruyère fontina parmesan quiche gives depth. Cheese under the veg stops soggy crust. That’s how to prevent soggy quiche crust.
Blind bake the shell first. Layer cheese, then drained zucchini. Trust me, it changes everything.
If you like Zucchini Feta Cheese mashups, try a variation with feta. Fans of Skinnytaste zucchini or Ww zucchini quiche will appreciate lighter swaps.
For inspo, people often ask What To Do With Zucchini And Feta or search Zucchini Feta Pie Hungry Happens. This recipe answers those cravings with a slightly richer take.
Three cheese zucchini quiche recipe? Yep, this one. It’s flexible and forgiving. I’ve made it dozens of times. Small wins: don’t overbake the custard. Let it rest before slicing.
Next up: ingredients and exact steps. Let’s get that crust ready.
As Julia Child said, people who love to eat are always the best people. I totally agree. This list gets you ready for my Three Cheese Zucchini Quiche.
It keeps the quiche golden and not soggy. Honest tips here. Short and useful.
Main Ingredients
For the crust
- 1 (9 inch) premade pie crust or homemade: 1 1/4 cups (160 g) flour , 1/2 tsp salt , 8 tbsp (113 g) unsalted butter , 3 4 tbsp ice water .
For the zucchini filling
- 2 medium zucchini (about 12 oz / 350 g , thinly sliced).
- 1 tbsp (15 ml) olive oil .
- 1 small yellow onion or 2 shallots (about 3/4 cup / 100 g ).
- 1 clove garlic (optional).
Three cheese blend
- 1 cup (100 g) grated Gruyère .
- 1/2 cup (50 g) shredded fontina .
- 1/2 cup (50 g) finely grated Parmesan , plus 1 tbsp to finish.
Custard
- 4 large eggs .
- 1 cup (240 ml) heavy cream .
- 1/2 cup (120 ml) whole milk .
- 1 tsp (5 g) kosher salt , 1/2 tsp black pepper , pinch nutmeg. Quality tip: buy real Parmigiano Reggiano. Choose firm, glossy zucchini. Use freshly grated cheeses.
Seasoning Notes
Essential spice combo: salt, black pepper, fresh thyme. Add a pinch of nutmeg. Aromatics: caramelized shallots, a hit of garlic.
Flavor enhancers: a splash of lemon zest, a tablespoon of white wine while sautéing. Quick swaps: use crumbled feta for fontina to make a Zucchini Feta Cheese twist.
For a lighter custard, swap heavy cream for 1 1/2 cups (360 ml) half and-half . If you ask What To Do With Zucchini And Feta, try that swap.
These choices nudge the quiche toward Zucchini Feta Pie Hungry Happens vibes or a more classic Gruyère fontina parmesan quiche profile.
Equipment Needed
- 9 inch (23 cm) pie dish or tart pan.
- 10 12 inch skillet.
- Mixing bowls, whisk, spatula.
- Pie weights or dried beans for blind baking.
- Cheese grater and oven thermometer. Household alternatives: use a sturdy frying pan instead of a skillet. Use canned beans as pie weights. No rolling pin? A wine bottle works.
Quick note: blind bake at 400° F ( 200° C) , then bake the quiche at 375° F ( 190° C) .
These temps help prevent soggy crust. I learned that the hard way. Now I never skip those steps.
Cooking Method
Quick hook: Americans eat about 40 pounds of cheese every year. That partly explains my cheese stash. I made this Three Cheese Zucchini Quiche on a hot afternoon.
It became my go-to summer zucchini tart brunch pick.
Prep Steps
Set a clear mise en place. Slice two medium zucchini thin. Grate Gruyère, fontina, and Parmesan. Chop shallots and measure cream and eggs.
Save time by prepping the crust ahead. Chill dough for 30 minutes . Or use a store-bought crust to cut prep by 30 minutes .
Safety note: use a hot oven mitt. Blind baked crust is hot. Use oven thermometer for accuracy.
step-by-step Process
- Fit crust into the pie dish and chill 10 minutes . Preheat to 400° F ( 200° C) .
- Blind bake with weights for 12– 15 minutes . Remove weights and bake 5 7 minutes more. Lower oven to 375° F ( 190° C) .
- Sauté shallots for 4– 6 minutes . Add zucchini and cook 6 8 minutes until moisture reduces. Drain well. This is the key to How to prevent soggy quiche crust.
- Layer 3/4 of the Gruyère fontina parmesan quiche blend in the crust. Add drained zucchini. Top with remaining cheese.
- Whisk 4 eggs, 1 cup cream, and 1/2 cup milk. Season. Pour slowly. Fill to about 1/4 inch from rim.
- Bake at 375° F ( 190° C) for 35– 45 minutes . Look for set edges and a slight jiggle in the center. Internal temp should reach 160 165° F (71– 74° C) . Tent foil if browning too fast.
- Cool 15– 20 minutes before slicing. Serve warm or at room temp.
Visual cues matter. Zucchini should look softened, not wet. Crust edges must be golden. Custard should wobble gently.
Pro Tips
Layer cheese under the zucchini to absorb juices. Pat zucchini dry aggressively. Use an oven thermometer to avoid uneven baking.
Common mistakes: overfilling the crust and skipping blind bake. Both cause a soggy bottom.
make-ahead: bake, cool, and refrigerate up to three days. Reheat at 325° F ( 160° C) until warm.
If you’ve ever wondered What To Do With Zucchini And Feta or tried a Zucchini Feta Pie Hungry Happens type swap, try feta for fontina.
For lighter versions, peek at Skinnytaste Zucchini and WW Zucchini Quiche ideas. Honest tip: this Three cheese zucchini quiche recipe tastes even better the next day.
Quick notes for the Three Cheese Zucchini Quiche
Fun fact: zucchini is about 94% water. So yeah, moisture matters. I learned that the hard way. My first quiche was soggy. Ugh. After a few tries, I nailed it.
Serving Suggestions
Serve slices warm or room temperature. It makes a lovely summer brunch. Think Summer zucchini tart brunch vibes. Pair it with peppery arugula.
Drizzle lemon vinaigrette on the greens. For drinks, a crisp Sauvignon Blanc works. I also love iced tea for a casual meal.
If you like a tangy twist, try a side of Zucchini Feta Cheese salad. People who ask What To Do With Zucchini And Feta will love this combo.
Storage Tips
Cool completely before storing. Refrigerate up to three days. Wrap tightly or use an airtight container. For longer stash, freeze slices individually.
Thaw overnight in the fridge. Reheat gently at 325° F ( 160° C) until warm. Don’t blast it in the microwave.
It ruins texture.
Variations
For a lighter take, try a Ww Zucchini Quiche swap. Use more milk and less cream. Or use a low-fat crust.
For tang, swap fontina for feta. This turns it into a Zucchini Feta Pie Hungry Happens kind of dish. Want a richer melt? Keep the Gruyère and fontina.
Think Gruyère fontina parmesan quiche so dreamy.
How to prevent soggy quiche crust
This is the golden rule I preach. Blind bake the crust first. Cook zucchini down until moisture reduces. Drain on paper towels.
Layer cheese under the veg. The cheese forms a barrier. That tip saved my crust every time.
Nutrition Basics
Roughly 420 calories per slice. Expect protein from eggs and cheese. Healthy fats from cream and cheese. Zucchini adds fiber and vitamins. It’s filling and veggie forward.
I love this Three cheese zucchini quiche recipe . It’s forgiving and classy. Try it this weekend. You’ll be proud when you slice it.
Frequently Asked Questions
What is Three Cheese Zucchini Quiche and how is it different from other quiches?
Three Cheese Zucchini Quiche is a savory egg-and-cream custard tart filled with sautéed zucchini, caramelized shallots and a blend of Gruyère, fontina and Parmesan in a crisp 9-inch crust.
What sets it apart is the three-cheese layering cheese under the veg helps protect the crust plus the light herb and nutmeg notes that keep it feeling summery and not overly rich, perfect for a brunch spread or a picnic in the park.
How can I prevent a soggy crust when making Three Cheese Zucchini Quiche?
Blind-bake the crust until the bottom looks mostly dry and golden, cook the zucchini until its moisture has reduced, and drain or pat it dry before assembling. Also sprinkle most of the cheese on the bottom of the crust before adding the vegetables the melted cheese acts as a barrier and avoid overfilling the dish so the custard has room to set properly.
Can I use frozen or shredded zucchini, and how should I prep it so it doesn't weep?
Yes, but frozen zucchini must be fully thawed and very well drained squeeze it in a clean towel or press in a sieve because frozen veg holds more water. If you shred fresh zucchini, salt it briefly to draw out moisture, let it sit, then squeeze and sauté the shreds until most liquid evaporates; this avoids watery pockets in the quiche.
How do I know when the custard is perfectly set what should I look for when baking a Three Cheese Zucchini Quiche?
Look for lightly browned edges that are fully set while the center still has a gentle wobble when you jiggle the pan; a thin knife inserted near the center should come out mostly clean with a few moist crumbs.
If you use a thermometer, aim for about 160 165°F (71 74°C); tent with foil if the top browns too quickly to prevent overbrowning.
Can I make this quiche ahead of time and how should I store and reheat leftovers?
Yes bake, cool completely, then refrigerate covered for up to 3 days; slices can be frozen up to 2 months (wrap tightly). Reheat in a 325°F (160°C) oven until warmed through to revive the crust and custard; avoid microwaving if you want to keep the pastry crisp, though the microwave is fine for a quick lunch in a hurry.
What are some easy variations or lighter swaps for the Three Cheese Zucchini Quiche if I’m watching calories or feeding a crowd?
Try swaps like half-and-half or extra milk for some of the cream, reduce the stronger cheeses, or use more egg whites to cut fat and calories the recipe estimate is about 420 kcal per serving.
Variations include a Mediterranean version with feta and sun-dried tomatoes, an herb-and-lemon riff with basil and zest, or a gluten-free crust; when feeding a crowd, make two quiches or bake one and freeze another for later.
Threecheese Zucchini Quiche Golden Savory Summer
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 calories |
|---|---|
| Protein | 16 g |
| Fat | 32 g |
| Carbs | 21 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 520 mg |
