If you’re looking for an easy but flavorful Zucchini Quiche recipe, this one inspired by Alison Roman is a must-try. The recipe focuses on Roman’s unfussy, ingredient-forward approach to cooking. You’ll combine tender summer zucchini with a creamy egg custard and a buttery crust. It’s simple enough for a weekday meal but special enough for a weekend brunch or dinner party. In fact, interior designer and frequent hostess Melissa Ewen used this recipe at her Mah Jongg garden party potluck.

When summer hits and fresh zucchini is plentiful, this recipe comes in clutch. Rather than throwing your surplus zucchini into another zucchini bread or frying it, serve this zucchini quiche warm, at room temperature, or straight from the fridge for an easy make-ahead meal. You could even pair it with a simple green salad for lunch or add fresh fruit and coffee for a relaxed brunch.

If you’re truly ankle-deep in zucchini, take a look at our list of 16 fantastic recipes to use in peak zucchini season!

Zucchini Quiche Inspired by Alison Roman

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• Author: Melissa Ewen

Print Recipe

Description

Simple but full of fresh zucchini and big flavors.

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Ingredients

Scale 1x2x3x

• All-purpose flour, for dusting
• 1 disc pie crust (my favorite is Carla Hall’s recipe, it is a winner every time)
• 2 lbs zucchini or other summer squash
• 1 medium yellow onion
• Kosher salt and freshly
• ground black pepper
• 1 cup of parmesan, grated
• 6 large eggs
• 1 1/4 cups heavy cream
• 1 1/2 cups kale, torn into bite-size pieces
• Olive oil, for drizzling

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Instructions

1. Preheat the oven to 375 degrees.
2. On a lightly floured work surface, roll out the dough to a round about 14 inches in diameter.
3. Transfer the dough round to a 9-inch springform or regular cake pan (line with parchment if using a regular cake pan), pressing into the bottom and up the sides about 2 inches. Trim any overhang.
4. Place a sheet of parchment paper inside the dough and fill it with pie weights or dried beans. Bake until the sides are set and the top is starting to brown, 20–25 minutes.
5. Remove it from the oven and remove the pie weights and parchment. Return the crust to the oven to continue to brown on the bottom, another 10 minutes or so.
6. Meanwhile, thinly slice a few coins of the zucchini to garnish the top at the end (just for decor). Coarsely grate the rest on a box grater along with the onion. Transfer both to a large bowl, season well with salt, toss, and let sit for 10–20 minutes, letting the water come out as the zucchini softens.
7. Once the crust is baked, remove it from the oven and set it aside while you prepare the filling.
8. Using your hands (or a cheesecloth), squeeze all the water from the zucchini/onion mixture (there is a lot of water). The zucchini/onions should be fairly dry by the time you’re done with them.
9. In another large bowl, whisk the parmesan, eggs, and heavy cream together until well blended. Add the zucchini/onion mixture and the greens and season well with salt and pepper.
10. Pour the mixture into the pre-baked quiche shell and scatter the top with the sliced zucchini coins. If you have zucchini flowers, they would be great as well. Drizzle with olive oil and one more sprinkle of salt.
11. Bake until the custard is set and no longer jiggles, 40–45 minutes. It should look slightly puffed and browned around the edges, but still blond in the center.

Recipe and Styling by Melissa Ewen
Photography by Laura Petrilla

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