Zucchini Quiche

This classic Zucchini Quiche (courgette quiche) is made with a deliciously creamy and cheesy filling, encased in crispy shortcrust pastry.

5 from 2 votes

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Course: Dinner, Lunch

Cuisine: western

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 461kcal

Cost: $5

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake.
If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.
If using a store-bought pie shell, there's no need to blind bake as it's already been baked.
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the quiche, melt half of the butter (1 tbs) in a frying pan on the stove-top over medium heat. Add the diced onion and bacon and stir until the onion has softened and the bacon has cooked through.
Drain any excess liquid from the bacon and onion mixture and discard.
Sprinkle the onion and bacon onto the blind baked pastry case.
Melt the remaining butter (1tbs) in the frying pan and cook the zucchini slices in 2 batches, flipping over once, until lightly browned (approx 2 minutes either side).
Place the zucchini slices on top of the bacon/onion in the pastry case (reserve a few slices for placing on top - optional).
Place the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined.
Pour the egg mixture into the pastry case and bake for 35 minutes or until golden and cooked through.

RECIPE NOTES & TIPS

Blind bake the pastry before filling it with the quiche mixture.
To make this zucchini quiche recipe gluten free, use a gluten-free pastry crust.
To make an extra cheesy zucchini quiche, add an extra ½ cup of grated cheese
To cut down on saturated fat and calories, you can use light cream instead of heavy cream.
For a vegetarian zucchini quiche, omit the bacon and replace it with your favourite vegetables such as mushrooms or peppers. This will also lower the calorie count.
If you like a little heat in your quiche, add some chilli flakes to taste when preparing the egg mixture.
Store in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months. Allow to defrost before reheating.