Zucchini Quiche Recipe

Zucchini: Thinly sliced to provide a fresh and tender texture in the quiche.

Cheddar cheese: Shredded to melt beautifully and add a rich, savory flavor.

Milk: Used to create a creamy and smooth custard base.

Eggs: Whisked to bind the ingredients together and give structure to the quiche.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the quiche.

Dried oregano: Provides an earthy and aromatic flavor.

Dried basil: Adds a sweet and slightly peppery taste, complementing the zucchini.

When preparing the zucchini for this quiche, consider salting the slices lightly and letting them sit for about 10 minutes before arranging them in the pie dish. This will draw out excess moisture, preventing the quiche from becoming too watery and ensuring a firmer texture. After the 10 minutes, pat the zucchini slices dry with a paper towel to remove the released moisture. This small step can make a significant difference in the final consistency of your quiche.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.

• cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and has a rich, nutty flavor that complements the quiche.

• milk - Substitute with half-and-half: Half-and-half adds a creamier texture and richer taste to the quiche.

• eggs - Substitute with egg substitute: Egg substitutes can be used for a lower-cholesterol option and still provide the necessary binding.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the quiche.

• dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different but complementary herbal note.

• dried basil - Substitute with dried parsley: Dried parsley adds a fresh, mild flavor that works well in quiches.

• Allow the zucchini quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the quiche soggy.

• For short-term storage, cover the quiche tightly with plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the quiche, first cut it into individual slices. This makes it easier to thaw and reheat only the portions you need.

• Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness.

• For best results, consume the frozen quiche within 1-2 months. While it will remain safe to eat beyond this period, the quality may decline.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover loosely with foil to prevent the top from over-browning. Heat for about 15-20 minutes, or until warmed through.

• For reheating from frozen, allow the quiche slices to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated quiche.

• Alternatively, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To maintain the best texture and flavor, avoid reheating the quiche multiple times. Reheat only the portions you plan to eat immediately.

• Preheat your oven to 350°F (175°C). Place the leftover zucchini quiche on a baking sheet and cover it loosely with aluminum foil to prevent the top from over-browning. Heat for about 15-20 minutes, or until warmed through.

• For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the inside.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the quiche slice in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the quiche at the specified temperature until it is set and golden brown.

• Mixing bowl: Used to whisk together the eggs, milk, salt, pepper, oregano, and basil.

• Whisk: Used to blend the egg mixture smoothly.

• Pie dish: Used to arrange the zucchini slices and pour the egg mixture into for baking.

• Knife: Used to thinly slice the zucchini.

• Cutting board: Provides a surface to safely slice the zucchini.

• Measuring cups: Used to measure out the zucchini, cheddar cheese, and milk accurately.

• Measuring spoons: Used to measure out the salt, pepper, oregano, and basil.

• Cheese grater: Used to shred the cheddar cheese.

• Oven mitts: Used to safely handle the hot pie dish when removing it from the oven.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

• Spatula: Used to serve slices of the quiche.

Pre-slice zucchini: Slice the zucchini in advance and store it in the fridge to save time during preparation.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix spices ahead: Combine the salt, pepper, oregano, and basil in a small container beforehand.

Prepare egg mixture: Whisk the eggs and milk together the night before and store in the fridge.

Preheat oven early: Start preheating your oven while you prepare the ingredients to save time.