This quiche was creamy and perfectly textured. I used fresh chopped spinach instead of the zuchinni, wilting it in the saute pan after the onions and garlic. I didn't have any heavy cream, so I used two cups of half and half, which worked just fine. This is a wonderful, versatile recipe.
I'd like to address the problem of the RUNNY, WATERY quiches some of you mentioned while making this very tasty dish.
First of all as you know zuchinni does have alot of water in it and when you cook it it releases all that water hence all of the quiches out there that ended up runny is because the zuchinni wasn't prepared right.
What I do is grate my zuchinni the night before I want to make this quiche, sprinkle some salt over it and work it in all over really well (the salt helps release the water) then I put it in a colander in my kitchen sink so all the water slowly drains out over night. When I'm ready to use it I squeeze out any remaining water and then follow the rest of the recipe.
This should take care of the runny part...don't worry about substituting 2% milk etc for the cream because that shouldn't affect the outcome, I use 2% milk and I add some cottage cheese for the creaminess.
My other suggestion is not to substitute the chedder cheese, zuchinni can be a bit bland so you need a cheese with a bit if a bite to it. I also use alot of garlic and a bit of dill for flavour.
Last but not least don't forget to pre-bake your crust because otherwise the bottom won't bake and it will end up soggy .
We have made this recipe many times. It is already a family favorite. We have substituted more eggs, more garlic, half and half, whole milk, additional vegetables, cheddar cheese, etc. The basic recipe is a very good one: we have been pleased with all results. The one improvement that we consistently use is to cover the top with additional shredded cheese. A baked cheese topping is always wonderful. Thank you for a FANTASTIC easy recipe that everyone in the family enjoys!!!
I have to agree that this quiche is really great! I used half and half instead of the heavy cream, and I also prebaked the piecrust for more crisp. Thanks!
Made your Zuchinni Quiche & a Ham Brocclie & Swiss for a Xmass brunch at work ! Your Zuchini was a big hit over mine :0) SO ~ it wasn`t just me that truly enjoyed the great taste and creamy texture of your Quiche ! If I could you would get there % Stars also :O) This is one in my book ~ POKER ~
I wanted to ask a question. what is the red stuff on top of the pie?
Wonderful! I made sure to sauté the zucchini until all the moisture was out of the veggies and the quiche turned out beautifully. A nice way to use up the omnipresent zucchini of the summer!
This was a very creamy quiche and also very flavorful. Thanks for posting this recipe.
This was fabulous - I am working on my pie crust skills and I needed to use a ton of zucchini and squash so this took care of both! I used zucchini, yellow squash, mushrooms, and sliced tomatoes in mine and used Lawry's instead of regular salt - also substituted half and half and 1% milk so it did take an extra 10 min. to bake but a little foil around the crust edges allowed me to cook longer. My husband loved it, I loved it and this was my best pie crust to date! :-)
It's in the oven right now--I'll rate it after we eat it. I didn't have any cream, so used 1 1/2 cups 2% milk. It was a good thing, too, since it was full to almost overflowing as it was (I didn't measure the zucchini and think it was more than 2 cups).