There’s something magical about the aroma of cheese melting and the sight of golden-brown crust rising in the oven. This Healthy Three-Cheese Zucchini Quiche has been the centerpiece of my weekend brunches, turning any ordinary morning into a delightful feast. With creamy ricotta, mozzarella, and Parmesan harmonizing with tender slices of zucchini, this dish is a celebration of flavors that’s not only satisfying but also lightened up with skim milk instead of heavy cream.
Imagine savoring each bite of this fluffy, rich quiche, all while knowing it’s packed with good-for-you ingredients. Perfect for those busy weeknights or leisurely Sunday mornings, it’s versatile enough to impress guests or simply enjoy with a quiet cup of coffee. As the buttery crust cradles the wonderfully blended filling, you’ll discover a dish that pleases both the palate and the waistline. Let’s dive into this irresistible recipe, where wholesome meets heavenly!
Why will you love this Three-Cheese Zucchini Quiche?
Deliciously Lightened: This quiche swaps heavy cream for skim milk, giving you a lighter option without sacrificing flavor.
Cheesy Bliss: The melty blend of ricotta, mozzarella, and Parmesan delivers an irresistible cheesy experience that delights the senses.
Versatile Play: Perfect for brunch, lunch, or as a crowd-pleasing breakfast, feel free to customize with your favorite vegetables or proteins.
Easy Prep: Quick to whip up, this quiche can be made ahead and stored, making mealtime a breeze on busy days.
Healthy Indulgence: With just 307 calories per serving, you’ll enjoy a guilt-free meal that you can feel good about!
Three-Cheese Zucchini Quiche Ingredients
For the Crust
- 9-inch Refrigerated Pie Dough – Serves as the base of the quiche, making preparation quick and easy; substitute with gluten-free crust if needed.
For the Filling
- 1 Tablespoon Extra-Virgin Olive Oil – Adds richness and is perfect for sautéing the vegetables.
- ¼ Cup Diced Red Onion – Enhances the overall flavor and adds texture to the quiche.
- 1 Large Garlic Clove, Minced – Provides aromatic depth and savory essence.
- 2 Medium Zucchini, Cut into 1/8-inch Slices – Adds moisture and freshness; no direct substitution is recommended, but other squash can be used.
- 1 Teaspoon Kosher Salt – Balances flavors; adjust if you’re watching your sodium intake.
- Freshly Ground Black Pepper – Adds a hint of spice; can use white pepper for a milder taste.
- 6 Large Eggs – Provide structure and richness to the filling.
- ½ Cup Skim Milk – Lightens the filling, making it a healthier option; replace with almond or soy milk for a dairy-free alternative.
- ½ Cup Part-Skim Ricotta Cheese – Offers a creamy and slightly lighter texture; cottage cheese works as a good substitute.
- ½ Cup Part-Skim Shredded Mozzarella Cheese – Melts beautifully and adds a gooey texture that’s hard to resist.
- ¼ Cup Freshly Grated Parmesan Cheese – Brings a nutty and savory flavor; choose vegetarian-friendly Parmesan if preferred.
- 2 Tablespoons Chopped Basil (plus more for garnish) – Adds a fresh herb flavor that brightens the dish; parsley or thyme can be used as alternatives.
This Three-Cheese Zucchini Quiche not only looks stunning but tastes divine—let’s gather these ingredients and get started on this delightful culinary adventure!
How to Make Three-Cheese Zucchini Quiche
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Preheat the Oven: Preheat your oven to 350°F, ensuring it’s ready for that perfect bake, allowing the crust to crisp beautifully.
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Prepare the Pie Crust: Roll out your refrigerated pie dough and gently press it into a 9-inch deep pie dish. Pierce the bottom with a fork to prevent bubbling, then par-bake for 10-15 minutes until lightly golden.
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Sauté Vegetables: In a skillet, heat the extra-virgin olive oil over medium heat. Add the diced red onion and minced garlic, sautéing for just a couple of minutes. Then, toss in the zucchini, salt, and pepper, cooking until tender, about 7-8 minutes.
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Combine Filling: In a mixing bowl, whisk together the eggs, skim milk, ricotta, mozzarella, Parmesan, chopped basil, salt, and pepper until well-blended. This mixture will bring creamy richness to your quiche.
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Assemble Quiche: Layer the sautéed zucchini mixture into the par-baked crust. Carefully pour the egg mixture over the vegetables, and finish by adding any remaining zucchini and a sprinkle of Parmesan on top for extra flavor.
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Bake the Quiche: Cover the edges of the pie with foil to prevent burning, and bake in the preheated oven for 50-60 minutes until set and golden brown. It should puff up beautifully!
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Cool and Serve: Allow the quiche to cool for about 10 minutes—this helps it set. Garnish with fresh basil, slice it up, and serve warm or at room temperature.
Optional: Serve with a fresh side salad for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Three-Cheese Zucchini Quiche?
Pairing the perfect sides with your quiche can elevate your meal from delightful to truly memorable.
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Mixed Green Salad: A fresh and tangy salad with a light vinaigrette adds a crisp contrast to the creamy quiche. The greens balance the richness, making each bite a refreshing experience.
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Roasted Cherry Tomatoes: Their natural sweetness and slight acidity complement the savory flavors of the quiche, adding a juicy burst that brightens your plate.
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Savory Herb Bread: A warm slice of herb-infused bread provides a delightful crunch and absorbs any delicious drippings from the quiche.
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Light Fruit Salad: Refreshing pieces of seasonal fruits like strawberries, melons, and citrus are a sweet contrast that balances the richness of the cheeses.
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Crispy French Fries: For a fun twist, serve homemade baked fries seasoned with herbs. Their crunch pairs wonderfully with the tender quiche—a delightful treat for the whole family!
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Chilled White Wine: A crisp Sauvignon Blanc or light Pinot Grigio enhances the flavors of the dish, providing a sophisticated accompaniment that makes brunch feel special.
How to Store and Freeze Three-Cheese Zucchini Quiche
Fridge: Store leftover quiche in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, freezing for up to 3 months.
Thawing: To enjoy frozen Three-Cheese Zucchini Quiche, thaw overnight in the fridge before reheating or place directly in the oven at 375°F for about 25-30 minutes.
Serving: Best served warm; it can also be enjoyed at room temperature, making it a versatile dish for any meal.
Three-Cheese Zucchini Quiche Variations
Explore these delightful variations that will inspire your culinary creativity and make each quiche unique!
- Gluten-Free: Replace the pie dough with a gluten-free crust for a delicious option everyone can enjoy!
- Vegetable Boost: Swap zucchini for a colorful medley of bell peppers, mushrooms, and spinach for added nutrition and brightness.
- Dairy-Free: Use almond or soy milk and plant-based cheeses to create a creamy, dairy-free treat that everyone will love.
- Herb Embrace: Try fresh dill or chives in place of basil for a flavorful twist that elevates the quiche’s freshness.
- Protein Packed: Add crispy bacon or diced ham for extra indulgence and a heartier flavor profile that meat-lovers will appreciate.
Dive into these flavorful choices; your taste buds will thank you as you create a quiche that fits every occasion!
Expert Tips for Three-Cheese Zucchini Quiche
- Moisture Control: Sauté the zucchini until tender to reduce excess moisture and avoid a soggy crust. This ensures a perfect texture.
- Proper Crust Prep: Par-baking the pie crust is crucial to maintaining its crispiness, so don’t skip this step!
- Egg Substitutions: For a lighter quiche, you can replace a couple of eggs with egg whites while still enjoying the Three-Cheese Zucchini Quiche’s delicious flavor.
- Herb Variations: Experiment with different herbs; cilantro or dill can enhance the quiche’s freshness if you want a unique twist.
- Bake with Care: Cover the crust edges with foil during baking to prevent burning, allowing the filling to cook evenly without compromising the crust’s quality.
Make Ahead Options
These Three-Cheese Zucchini Quiche are a fantastic meal prep option for busy home cooks! You can prepare the filling—sautéing the zucchini, onion, and garlic—up to 24 hours in advance; simply refrigerate it in an airtight container to maintain freshness. The par-baked pie crust can also be made ahead and stored at room temperature for up to 3 days. When you’re ready to enjoy your quiche, combine the filling with the egg mixture, pour it into the crust, and bake according to the original instructions. This method saves you time while ensuring your quiche tastes just as delicious as if freshly made!
Three-Cheese Zucchini Quiche Recipe FAQs
What type of zucchini should I use for the quiche?
Absolutely! For the best flavor and texture, use medium-sized zucchinis, about 7 ounces each. Look for ones that are firm and glossy, avoiding any that have dark spots or are overly soft. Other squash, like yellow squash, can work in a pinch, but I find zucchini provides a wonderful moisture balance.
How long can I store leftover quiche, and what’s the best method?
You can store leftover Three-Cheese Zucchini Quiche in an airtight container in the refrigerator for up to 4 days. To reheat, pop it back in the oven at 350°F for about 15-20 minutes until warmed through. This method helps retain the quiche’s lovely texture.
Can I freeze my quiche, and what’s the process?
Certainly! To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil—this helps prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to enjoy, let them thaw overnight in the fridge. However, if you’re in a hurry, you can bake them from frozen at 375°F for about 25-30 minutes until heated thoroughly.
What if my quiche turns out soggy?
The key to a non-soggy quiche is to sauté the zucchini thoroughly before adding it to the filling, reducing excess moisture. Also, don’t skip the par-baking step for the crust. This ensures it stays crisp and prevents it from becoming soggy. If your quiche still ends up too wet, you can serve it with a sprinkle of breadcrumbs or cheese on top for added texture.
Are there any dietary considerations I should be aware of?
Yes, absolutely! This Three-Cheese Zucchini Quiche is vegetarian-friendly, but if you’re accommodating dietary restrictions, ensure to use vegetarian-friendly cheeses that don’t contain animal rennet. Additionally, the quiche can easily be made gluten-free by using a gluten-free pie crust. Always check ingredient labels if you are concerned about allergies.
Delicious Three-Cheese Zucchini Quiche for a Guilt-Free Brunch
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Roll out your refrigerated pie dough into a 9-inch pie dish, pierce the bottom with a fork, and par-bake for 10-15 minutes until lightly golden.
- Heat olive oil over medium heat in a skillet. Sauté red onion and garlic for a couple of minutes. Add zucchini, salt, and pepper, cooking until tender for about 7-8 minutes.
- In a mixing bowl, whisk eggs, skim milk, ricotta, mozzarella, Parmesan, chopped basil, salt, and pepper until well-blended.
- Layer sautéed zucchini mixture into the par-baked crust. Pour the egg mixture over the vegetables, finishing with remaining zucchini and a sprinkle of Parmesan on top.
- Cover edges with foil and bake for 50-60 minutes until set and golden brown.
- Allow to cool for about 10 minutes, garnish with fresh basil, slice, and serve warm or at room temperature.