📋Zucchini Mushroom Quiche

This zucchini mushroom quiche is perfect for a lunch with friends. You can prepare all the ingredients the day before and bake it just a few minutes before your friends arrive. It is full of healthy vegetables, enriched by eggs, stringy Emmental cheese, and crunchy bacon.

Course Main Course

Cuisine French

Keyword Summer pie, zucchini mushroom pie, zucchini mushroom quiche

Prep Time 30

Cook Time 1

Total Time 2

Servings people

Calories 442kcal

Author Laura Tobin

Equipment

Ingredients

For the short crust pastry

1 ½ cup flour
½ cup butter at room temperature
1 fresh eggs
2 tablespoon fresh water
1 teaspoon salt

For the filling

3 zucchini
3 zucchini flowers optionals
1 leek
1 red onion
14 oz mushrooms
½ cup bacon cubes or shredded ham
1 cup shredded Emmental cheese
3 fresh eggs
¼ cup butter
1 tablespoon olive oil
salt & pepper

US Customary - Metric

Instructions

Making the pastry

Prepare the shortcrust pastry mixing all the ingredients
1 ½ cup flour, ½ cup butter at room temperature, 2 tablespoon fresh water, 1 teaspoon salt, 1 fresh eggs
Let it rest in the fridge covered with cling foil.

Make the filling

Wash and cut the onion, leeks and zucchini into small cubes
3 zucchini
Stir fry the onion and the leeks at medium heat with the butter and 1 tablespoon of olive oil.
Once the onion becomes translucent add the ham, the zucchini and stir fry until they begin to brown. Add salt.
1 teaspoon salt
Once the zucchini are cooked, add the mushrooms cut in quarters.
And zucchini flowers if you have them.
3 zucchini flowers
Cook until the mushrooms are slightly brown.
Move the ingredients into a large container and let them cool down for at least 30 minutes. Adjust for salt.

Roll the pastry

In the meantime, roll the shortcrust pastry
Cover the base of a baking pan with parchment paper. Butter the base and the sides.
Cover with the pastry and pierce it with a fork. This stops the pastry from rising while cooking.
Put it back in the fridge for 30 minutes

Compose and cook the quiche

Returning back to the vegetable filling, discharge any excess liquid released by the mushrooms. Add the eggs, the Emmental and mix.
Pour the mix into the short pastry and fold over the edges.
Cook in a hot oven at 355 F - 180 C for 35 minutes.
Let it rest for at least 10 minutes before serving.
Remove from the pan and place it into a serving dish

Video

Notes

Always buy small zucchini as they have fewer seeds
If you want a vegetarian version you don't have to use bacon or ham, but they do add flavour to the quiche
Once the filling cools down, it will release some liquid. If it is too much remove some
Make sure the pastry is cold from the fridge when you put the quiche in the oven
Best if the filling is at room temperature when you fill in the pastry

Nutrition