This recipe is a little more indulgent than what I would normally make. I basically never use cream or butter and I try to not use cheese all of the time, but I got this recipe idea in my head and I had to go there. When you think of quiche I bet you think of Quiche Lorraine, which is full of cream, cheese and bacon. That’s what makes it so delicious. So, if you’re going to make a quiche you might as well make it the best quiche you can. That means dairy and lots of it.
Zucchini quiche is my favorite kind of quiche because that’s what my mom use to make us. I have vivid memories of zucchini quiche on Wednesday night before going to youth group. My mom wasn’t a great cook – I don’t think she enjoyed being in the kitchen – but no matter her skill level, there are some things that your mom makes that just stick in your head as special for the rest of your life. Zucchini quiche is one of them for me. This isn’t the same one she made, but it’s a vamped up tribute to the one I remember.
I used a store bought, rolled up, frozen pie crust for this, but you can use a frozen pie crust already in a pan or even make your own. The frozen kind is nice because it’s quick, though. If you are using the frozen rolled up kind, just make sure you leave time to let it thaw before you start.
This quiche would be perfect for a weekend breakfast or fancy brunch. I cooked the mushrooms a little before putting the quiche together just to get some of the water out of them, but I left the zucchini raw. The zucchini gets perfectly cooked while in the oven but still hold their shape. Nobody wants mushy, overcooked zucchini. The tomatoes are just a garnish, so you can leave them off if you want, but they are so pretty that you might as well just throw them on there.
What’s a dish from your childhood that you always think of? Do you ever make it? Let me know in the comments!
Value food and cheer and song