Description
A savory, comforting quiche featuring a rich Parmesan-infused buttery crust and a creamy filling of shredded zucchini and eggs.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup grated Parmesan cheese
- 2 cups shredded zucchini (squeezed dry)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Gruyere or Swiss cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Pulse flour, cold butter, and parmesan in a food processor until coarse crumbs form. Press into a tart pan and bake for 10 minutes.
- Shred zucchini and squeeze out all excess moisture using a kitchen towel.
- Whisk eggs and heavy cream until smooth.
- Fold in dried zucchini and shredded Gruyere cheese.
- Pour mixture into the pre-baked crust.
- Reduce oven temperature to 350°F and bake for 35-40 minutes until set and golden.
- Rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-American