Zucchini Quiche

This easy Zucchini Quiche (Courgette Quiche) is creamy, cheesy and packed with flavour — the perfect family-friendly meal for lunch, dinner or meal prep!

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

Author: Lucy Mathieson

Cost: $5

Equipment

Stove-top
Oven

Ingredients

For the quiche crust (choose 1 option)

1 quantity homemade shortcrust pastry
1 store-bought pie shell
2 sheets frozen shortcrust pastry defrosted

For the filling

2 tbs (30g) butter
½ onion finely chopped
200 g bacon chopped
3 small zucchinis thinly sliced
4 eggs room temperature
300 ml (1 ¼ cups) cream cooking, heavy or thickened
125 g cheese grated, tasty or cheddar
salt and pepper to taste

Instructions

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.

Notes

RECIPE NOTES & TIPS

Cook zucchini first to avoid excess moisture
Blind bake pastry for a crisp base
Don’t overfill the mixture
Use room temp eggs
Rest before slicing

Nutrition