Thursday, November 19, 2009

Zucchini Quiche

Confession: I never liked zucchini as a child. Teenager. Adult. College student. Workaholic. Newlywed. Newbie chef. Chocolate-lover.

I don't know. It just seemed kind of vegetable-y. Like too vegetable-y for me.

And, then I had this quiche. And, I'm forever in love with zucchini.


It's funny how you can begin to like something you've never liked by having it in just one good, tasty recipe.

This Zucchini Quiche is a family recipe. My mother-in-law taught me how to make this many moons ago, and I make it all the time for my little family. We eat it with a salad for dinner. Or, we'll have it as a side dish with chicken or a roast.

The secret to this one is the easy crescent roll dough crust and the small layer of mustard on top. You can use Dijon or Grey Poupon to take it up a notch if you'd like.

Also, this quiche uses Muenster cheese. I love Muenster cheese. I just buy 1/4 pound or so at the deli counter and cut it into chunks.

But, I also use mozzarella. The combination of Muenster and Mozz: Killer.

I do one little, but important, trick with this one.

This is how the filling looks when it goes onto the crust and has been smoothed over.

It would look fine, I suppose. But, I take the time to evenly rearrange some of the sliced zucchini on top into a nice, neat layer. This just makes it pretty.

One other important note about this one. You bake it for 10 minutes- UNCOVERED. The crust just starts to brown a bit.

Then, you COVER it with foil for the last 10 minutes or so. This will prevent the crust from becoming too brown and will give it a perfect, golden brown crust.

Oh, man. Come to Momma.

It's such a beautiful quiche. Truly. It makes such an impressive presentation. I've said it before, but I simply love pretty food like this.

And, I love meat. Beef. Especially beef. But, it's nice to have a meatless meal once in a while.

But, light.

And, you can splurge on some Fudge Spoon Pie or Molten Chocolate Lava Cakes for dessert since you're not stuffed to the gills from dinner.

Try this one. Change it up. Make it your own. This really is just a method - meant to be played with and changed to however you like it. And, if you must add meat, there's always bacon.

Yes. Forever and ever.

There's always bacon.


Zucchini Quiche

1 tube refrigerated crescent rolls
3 tablespoons yellow mustard
1/3 cup butter
1 large onion, chopped
3 cups zucchini, thinly sliced (about 4 or 5)
1 teaspoon oregano
1/2 cup chopped fresh parsley (2 tablespoons dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 eggs
4 ounces Muenster cheese (from deli section), chopped
8 ounces shredded mozzarella cheese

Preheat oven to 375 degrees. Spread crescent roll dough into bottom and sides of quiche pan (or 9" pie plate) to form crust. Spread mustard evenly over crust. Set aside.

Melt butter in medium sauté pan. Add onion and zucchini and sauté for 10 minutes. Add oregano, parsley, salt and pepper and stir to combine.

Combine eggs and cheeses in a large bowl. Add zucchini mixture to eggs and cheese, and stir to combine. Pour into prepared crust and spread evenly. Rearrange zucchini slices on top into even layer.

Bake for 8-10 minutes. Cover with foil and bake for another 10 minutes or until center is cooked. Let sit, covered, for 10 minutes before serving slicing and serving.

*If you don't like zucchini and don't want to be converted, you can make this with just sautéed onions, or you can substitute steamed broccoli for the zucchini. (Just toss it in before you combine everything.)


  1. Mmm... it's beautiful. I think I'd use parmesan and monterrey jack. I wonder if my husband would eat it? He's a veggie hater extraordinaire.

  2. Have I told you lately that I love you... :-) I'm sorry I usually only comment on the food posts on your blog-- because truly I love all your posts, but you just get my stomach growling with your photos and recipes! I'm also really excited about your make ahead recipes that you shared earlier in the week. What a great idea! I'm totally trying a bunch of them over the holidays. I knew those sticky buns had to be mine (all mine) the minute I saw the picture. Hope you have a happy Thanksgiving!

  3. Let's just move on to the molten chocolate lava cakes!

    They rock!

  4. I can attest to the deliciousness of this quiche! Such a winner!

  5. That is so pretty and my sister has just become a vegetarian I will have to have her over soon as an excuse to make this.

  6. Just made this for post Church lunch with Chicken and Slip.

    Absolutely wonderful, everyone had seconds and still had room for some of the Christmas cookies!

  7. I finally bookmarked this, after making for dinner in the summer every other week or so. You might be interested to know that googling "shortstop zucchini quiche" brings you up as the #1 hit : )

  8. I never comment on anything but I just wanted to say thank you for sharing your recipes and stories with us they are truly wonderful. I love to cook and bake and I am always searching for new recipes or twists on old ones and your recipes are delicious every time! This zucchini quiche (excuse me as I take a bite) is a huge hit and I made the chicken tetrazzini for family during the holidays and they loved it and even asked me for the recipe. My next recipe will be the chocolate chip cookies. I really the step by step pictures as I am a visual learner. Thank you again for sharing!
    P.S. Your boys are ADORABLE!

  9. Hi, I found you on pintrests a couple of months ago and have looked at your receipts everyday and have shared with my friends. I've made many things. Sunday night was the Pasta Sauce... amazing!!! had spag. monday. Tuesday was Toritilla soup. Tonight was Zuchinni quiche. Thank you for the fun and leftovers.;)