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Savory Zucchini Quiche Recipe with Gruyère and Fresh Herbs

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A simple yet delicious zucchini quiche featuring a flaky crust, nutty Gruyère cheese, and fresh herbs. Perfect for brunch or a light dinner, this recipe balances creamy custard with tender zucchini and aromatic herbs.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour (or gluten-free flour blend for a GF option)
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 medium zucchini (about 12 ounces/340g), thinly sliced
  • 1 tablespoon olive oil or unsalted butter
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream or whole milk
  • 1 cup (100g) Gruyère cheese, grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed unsalted butter and work into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, mixing gently until dough just comes together. Avoid overworking.
  2. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, pressing into edges. Trim excess dough and crimp edges. Prick bottom with a fork.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  5. Sauté zucchini: Heat olive oil or butter in a skillet over medium heat. Add sliced zucchini and cook 4-5 minutes until slightly softened but still holding shape. Season lightly with salt and pepper. Drain excess moisture on paper towels.
  6. Make the filling: In a bowl, whisk eggs with heavy cream until smooth. Stir in grated Gruyère, chopped parsley, chives, thyme, and a pinch of salt and pepper.
  7. Assemble the quiche: Spread sautéed zucchini evenly over the par-baked crust. Pour egg and cheese mixture on top.
  8. Bake quiche in oven for 30-35 minutes, or until filling is set and golden on top. A knife inserted near the center should come out clean.
  9. Let quiche cool 10-15 minutes before slicing to allow custard to firm up.

Notes

Sauté zucchini and drain excess moisture to prevent soggy crust. Keep butter cold and use ice water for a flaky crust. Blind bake crust to avoid sogginess. Use room temperature eggs for smooth custard. Tent crust edges with foil if browning too quickly. Rest quiche before slicing for clean cuts.

Nutrition

Keywords: zucchini quiche, savory quiche, Gruyère quiche, fresh herbs, brunch recipe, easy quiche, gluten-free quiche option, vegetarian quiche

Find it online: https://recipebelle.com/savory-zucchini-quiche-recipe-with-gruy-e-re-and-fresh-herbs-easy-guide/