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Sweet-Onion-Cheddar-Zucchini-Pie

Zucchini Quiche

Serve this delicious Zucchini Quiche for brunch, a light dinner, or anytime you have extra zucchini on hand.
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Course: Main Course
Preparation: Bake
How-to Video: Includes video
Prep Time: 20 minutes
Cook Time: 50 minutes
Freezing time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Author: Jodi Robson

Ingredients

Canola Oil Pie Crust
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2/3 cup canola oil, chilled in freezer for 2 hours
  • 1/2 cup ice water
  • 1 egg, beaten slightly
  • 1 Tbsp vinegar
Filling
  • 2 Tbsp canola oil
  • 3 cups thinly sliced zucchini
  • 1 medium sweet onion thinly sliced
  • 3 large eggs
  • 1 Tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups shredded medium cheddar cheese
  • 1 Tbsp prepared mustard
Imperial - Metric

Instructions

Canola Oil Pie Crust

  • In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
  • Add cold/frozen canola oil. Pulse again once or twice.
  • Combine water, egg and vinegar in a small bowl.
  • With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
  • Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
  • Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.

Filling

  • In large non-stick skillet, heat oil over medium heat. Add zucchini and onion, cook stirring occasionally until softened about 10 minutes.
  • In large bowl, whisk together eggs, parsley, garlic powder, basil, oregano pepper flakes, salt and pepper; fold in zucchini mixture and cheese.
  • Brush refrigerated pie crust with mustard. Pour zucchini mixture over top. Bake in 400 °F (200 °C) oven on lower oven rack for 35 to 40 minutes, or until the centre is set and knife inserted comes out clean. Let stand 15 minutes before cutting and serving.

Video

Notes

TIP: If the crust is browning too quickly cover it with a ring of foil (crust only) and continue to bake.
Nutrition Facts
Zucchini Quiche
Serving Size
 
1 slice
Amount per Serving
Calories
564
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
118
mg
39
%
Sodium
 
717
mg
31
%
Potassium
 
249
mg
7
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.