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Savory Zucchini and Gruyère Quiche Recipe with Easy Buttery Herb Crust

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A flaky, tender quiche featuring a buttery herb crust, tender zucchini, and nutty Gruyère cheese, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp (113g) unsalted butter, cold and cubed
  • 2–3 tbsp ice water
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 2 medium zucchinis (about 12 oz/340g), thinly sliced
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) Gruyère cheese, grated
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • A pinch of ground nutmeg (optional)

Instructions

  1. Make the Herb Crust: In a large bowl or food processor, combine 1 1/4 cups flour and 1/2 tsp salt. Add the cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Stir in the chopped thyme and rosemary. Add ice water, 1 tablespoon at a time, mixing gently until dough just holds together. Avoid overworking. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Add garlic and cook for 30 seconds until fragrant. Toss in sliced zucchini and cook until just tender, about 5-7 minutes, stirring occasionally. Season with salt and pepper. Remove from heat and let cool.
  3. Preheat Oven and Roll Out Dough: Heat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer to your 9-inch tart pan, pressing it evenly into the base and sides. Trim excess dough. Prick the base with a fork to prevent puffing.
  4. Blind Bake the Crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper, then bake for another 5 minutes until lightly golden.
  5. Mix Custard: In a bowl, whisk together eggs, heavy cream, a pinch of nutmeg, salt, and pepper until smooth. Stir in grated Gruyère cheese and the cooled zucchini mixture.
  6. Assemble and Bake: Pour filling into the pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes or until custard is set and top is golden. A knife inserted should come out clean.
  7. Cool and Serve: Let quiche cool slightly (10-15 minutes) before slicing. Serve warm or at room temperature.

Notes

Blind baking the crust prevents sogginess. Avoid overcooking zucchini to keep filling from becoming watery. Chill dough properly for a flaky crust. Cover crust edges with foil if browning too fast. Let quiche rest before slicing for best texture.

Nutrition

Keywords: quiche, zucchini, Gruyère, herb crust, savory pie, brunch recipe, easy quiche, buttery crust

Find it online: https://grubella.com/savory-zucchini-and-gruy-e-re-quiche-recipe-with-easy-buttery-herb-crust/