Spinach Zucchini Quiche

Spinach Zucchini Quiche brings tender vegetables, silky egg custard, and golden Gruyère together inside a crisp, flaky crust. The zucchini is lightly salted and sautéed until golden, while the spinach cooks just long enough to release its moisture. Those simple steps keep every slice creamy rather than watery.

Meanwhile, shallot, garlic, Dijon, fresh chives, and a touch of lemon zest add plenty of flavor without overpowering the vegetables. Gruyère melts smoothly throughout the filling, while Parmesan adds a lightly savory finish.

This quiche feels special enough for brunch, yet it is easy enough for a relaxed lunch or dinner. It can also be served warm or at room temperature, making it ideal for entertaining. Add a crisp green salad alongside, and the meal is complete.

Recipe Yield: 8 servings

INGREDIENTS

1 refrigerated 9-inch pie crust
1 medium zucchini, about 8 oz, quartered lengthwise and sliced ¼-inch thick
1 cup shredded Gruyère cheese, divided
¼ cup finely grated Parmesan cheese
5 oz baby spinach
4 large eggs
1 cup half-and-half
1 small shallot, finely chopped
2 garlic cloves, minced
½ tsp kosher salt, divided
1 tbsp olive oil
1 tsp Dijon mustard
½ tsp finely grated lemon zest
¼ tsp black pepper
⅛ tsp ground nutmeg
1 tbsp finely chopped fresh chives

INSTRUCTIONS

1. Prepare the crust:
Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate without stretching it, then crimp the edges. Refrigerate for 20 minutes.

2. Blind-bake the crust:
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15–16 minutes. Remove the parchment and weights, then prick the bottom lightly with a fork. Bake for another 6–8 minutes, until the bottom looks dry and lightly golden. Reduce the oven to 350°F.

3. Prepare the zucchini:
Toss the zucchini with ¼ tsp salt and let stand for 10 minutes. Blot it thoroughly with paper towels to remove the released moisture.

4. Cook the vegetables:
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer and cook for 5–6 minutes, stirring only occasionally, until lightly golden and nearly tender.

5. Finish the filling:
Add the shallot and cook for 2 minutes. Stir in the garlic, then gradually add the spinach. Cook for 1–2 minutes, until the spinach wilts and no liquid remains in the skillet. Transfer the vegetables to a plate and cool for 5 minutes. Blot away any visible moisture.

6. Make the custard:
Whisk the eggs, half-and-half, Dijon, lemon zest, black pepper, nutmeg, remaining ¼ tsp salt, and chives just until smooth.

7. Assemble the quiche:
Place the pie plate on a rimmed baking sheet. Sprinkle ¾ cup Gruyère evenly over the crust. Arrange the vegetables over the cheese, then sprinkle with the remaining Gruyère and Parmesan. Slowly pour the custard over the filling.

8. Bake until set:
Bake for 42–50 minutes, until the edges are set and the center still has a gentle wobble. The center should register about 160°F. Loosely cover the crust edges if they begin browning too quickly.

9. Rest and serve:
Let the quiche rest for 20 minutes before slicing. Serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Dry the zucchini thoroughly: Salting and blotting the zucchini before sautéing prevents excess moisture from diluting the custard or softening the crust.
• Cook until the skillet is dry: After adding the spinach, continue cooking until no liquid remains. Even a small puddle can make vegetable quiche watery.
• Keep the custard gentle: Whisk only until blended and remove the quiche while the center still moves slightly. Overmixing or overbaking can make the filling firm and spongy.
• Use freshly grated cheese: Freshly shredded Gruyère melts more smoothly than packaged shredded cheese and gives the quiche a creamier finish.
• Make it ahead: Bake the quiche one day ahead and refrigerate it after cooling. Reheat at 325°F until warmed through, or serve it at room temperature.