Leek and Zucchini Quiche

This Leek and Zucchini Quiche is amazing! It hits like comfort food, but is full of the vegetables and protein you need. Seriously… A-MA-ZING!!

What you’ll need

1 pie crust/ short crust pastry either homemade or store-bought
1 leek
2 small or 1 Large zucchini
2 cloves of garlic mined or pressed
olive oil
salt and pepper
4 eggs
2/3 c ricotta cheese
1/4 c milk

9 in pie pan (like this)

pie weights or rice or beans for par-baking the crust

parchment paper

How to make a Leek and Zucchini Quiche

First, par bake your quiche crust. If you’re going homemade, try my All Butter Pie Crust recipe.

• If you’re new to par baking… here are the quick steps:
  • Place the crust into a pie plate.
  • Use a fork to dock the bottom of the crust.
  • Chill in the freezer for 10 minutes.
  • Line with parchment and add pie weights or beans or rice.
  • Bake for 15mins in a 375° F oven.

While your crust is baking, saute the leeks in olive oil with salt and pepper for about 7mins.

Then add garlic and continue to cook until aromatic.

Stir in the chopped zucchini and immediately turn off the heat. This will keep your zucchini from getting mushy. Then set the vegetable mixture aside.

In a separate bowl, whisk the eggs and milk and season them with salt and pepper.

Next add ricotta to the egg mixture and roughly mix it, leaving some ricotta pieces intact. They’ll turn into delightful pockets of creamy cheese in your completed quiche.

Add the vegetables to the crust. Then pour the egg mixture over the top. If you would like to, carefully stir to make some of the vegetables visible.

Bake at 375° F for 30-40 minutes. You’ll know its done when an inserted knife comes out clean.

When you remove it, allow your Leek annd Zucchini Quiche to sit and set for at least 10 minutes before serving.

Variations

• Add and vegetable you like. Mushrooms and spinach would be phenomenal in this. Yum!
  • If you choose this option, start by sautéing the mushrooms and leeks first, then add the garlic, and last the spinach and zucchini.
• Make it crustless!
  • Be sure to grease your pan first.

Other Posts You’ll Enjoy

Roasted Summer Vegetable Tart

Garden Focaccia