This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast,  brunch or lunch.

Equipment
Deep Pie Dish 9-inch
Ingredients

▢1 9-inch refrigerated pie dough
▢1 tablespoon extra-virgin olive oil
▢¼ cup diced red onion
▢1 large garlic clove, minced
▢2 medium zucchini, about 7 ounces each, cut into 1/8-inch thin slices
▢1 teaspoon kosher salt
▢Freshly ground black pepper
▢6 large eggs
▢½ cup skim milk
▢½ cup part-skim ricotta cheese
▢½ cup part-skim shredded mozzarella cheese
▢¼ cup freshly grated Parmesan cheese
▢2 tablespoons chopped basil, plus more for garnish

Instructions

Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).

Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
Meanwhile, heat the oil in a large skillet over medium heat.

Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.

Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
Bake 350F 50 minutes to 1 hour, or until set and top is browned.
Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Notes

If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1 /6 sliceCalories: 307 kcalCarbohydrates: 21 gProtein: 15 gFat: 19 gSaturated Fat: 7.5 gCholesterol: 202 mgSodium: 544 mgFiber: 1 gSugar: 5 g

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.