Oh friends, let me tell you, quiche is seriously one of my all-time favorites! It’s so easy to make, and the best part is you can customize it with whatever you have on hand. Today, I’m sharing my go-to Cheesy Zucchini Quiche – perfect for breakfast, brunch, or even dinner. Trust me, once you try this, you’ll see why quiche deserves way more love! Start by combining 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon black pepper in a food processor. Add ½ cup of cold, cubed unsalted butter and pulse until the mixture looks like coarse crumbs. While pulsing, drizzle in 3 tablespoons of ice water until the dough starts to come together. Lightly flour your work surface and turn the dough out onto it. Knead it just a few times until it comes together, but don’t overdo it. Form the dough into a disc, wrap it in plastic wrap, and pop it in the fridge for 30 minutes. Tip: Chilling the dough helps it hold its shape and makes it easier to roll out later. First, preheat your oven to 400°F. While the dough chills, melt 3 tablespoons of unsalted butter in a medium skillet over medium heat. Add 1 chopped onion, 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of salt and pepper. Sauté for 3-4 minutes until the onion is soft and translucent. Add 3 cups of sliced zucchini and cook for another 5-7 minutes until the zucchini softens. In a small bowl, whisk together 3 eggs and ½ cup of milk. Set this aside for later. Tip: Pre-cooking the zucchini helps remove excess moisture, so your quiche doesn’t end up soggy. Take the dough out of the fridge and roll it out on a floured surface until it’s about 12 inches in diameter. Carefully roll the dough around your rolling pin, then lift it over a 9-inch quiche pan and unroll it into the pan. Press the dough into the pan and flute the edges if you’re feeling fancy. Tip: Rolling the dough around the rolling pin makes it easier to transfer without tearing. Sprinkle 2 cups of shredded mozzarella cheese evenly over the crust. Top with the sautéed zucchini and onions, then carefully pour the egg mixture over everything. Tip: Pour the eggs slowly to avoid overflowing the crust. Place the quiche on the lower oven rack and bake for 30-40 minutes, or until a knife inserted near the center comes out clean and the crust is golden brown. If the edges of the crust start to brown too quickly, cover them loosely with foil for the last 15 minutes of baking. Let the quiche cool for about 10 minutes before slicing and serving. Tip: Letting the quiche cool slightly helps it set and makes it easier to slice.
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