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To craft the perfect Creamy Garden Zucchini Quiche, it’s essential to understand the role of each ingredient. From the crust to the filling, every component contributes to the quiche’s overall flavor and texture, making it a dish that is as rewarding to prepare as it is to eat.

Zucchini Quiche

Discover the delightful Creamy Garden Zucchini Quiche, a versatile dish perfect for any occasion. This quiche features a flaky crust filled with fresh, vibrant zucchini, eggs, and cheese, striking a balance between indulgence and nutrition. Easy to prepare, it's great for brunch, lunch, or dinner, catering to both vegetarians and cheese lovers. Enhance your culinary skills and impress guests with this satisfying recipe that celebrates fresh flavors and wholesome ingredients.
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

2 medium zucchinis, grated

1 small onion, finely chopped

2 cloves garlic, minced

3 large eggs

1 cup heavy cream (or half-and-half for a lighter version)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

Olive oil for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: In a large mixing bowl, add the grated zucchini. Sprinkle with a pinch of salt and let it sit for about 10 minutes. This will help draw out excess moisture. After 10 minutes, drain the zucchini by squeezing it in a clean kitchen towel or cheesecloth.

      Sauté the Vegetables: In a skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent (about 3-4 minutes). Add the drained zucchini to the skillet, along with the dried oregano and thyme. Cook for an additional 5 minutes, stirring occasionally. Once done, remove from heat and let it cool slightly.

        Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in the mozzarella and Parmesan cheeses.

          Combine: Fold the sautéed vegetable mixture into the egg and cheese mixture until evenly distributed.

            Assemble the Quiche: Roll out the pie crust (if using homemade) and fit it into a 9-inch pie dish. Pour the zucchini and egg mixture into the prepared crust, spreading it out evenly.

              Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.

                Cool and Serve: Once done, remove the quiche from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings