Grammy's Kitchen · Quiche · Cheesy Zucchini Quiche
One of 98 quiche recipes we measured
from www.jocooks.com
49 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 81% | 81% |
| fat | 104% | 0% |
| protein add | 149% | 59% |
| vegetables and beans | 248% | 33% |
| salt | 2% | 1% |
| aromatics | 100% | 16% |
| liquid | 111% | 102% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 1/2 cup all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon dried oregano |
| 2 g | 1 teaspoon dried basil |
| 1 g | 1/2 teaspoon black pepper (ground) |
| 114 g | 1/2 cup butter (unsalted, cold and cut into cubes) |
| 44 g | 3 tablespoons ice water |
| 43 g | 3 tablespoons butter (unsalted) |
| 150 g | 1 onion (chopped) |
| 2 g | 1 teaspoon dried basil |
| 1 g | 1 teaspoon dried oregano |
| salt and pepper (to taste) | |
| 372 g | 3 cups zucchini (sliced) |
| 224 g | 2 cups mozzarella cheese (shredded) |
| 150 g | 3 eggs |
| 122 g | 1/2 cup milk |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jo Greetings from Australia! Your zucchini quiche was great. I believe the mozzarella is essential to get a really soft gooey texture. I used about 60/40 mozzarella and cheddar (for a bit more zing) I didn't make the pastry although interesting t” — a cook, 5.0★
“This zucchini quiche is very good. My husband and I both did not want to stop with one piece at brunch. I substituted Monterey jack and sharp cheddar cheeses for mozzarella (which I did not have on hand) and used half and half instead of milk. I also used a” — a cook, 5.0★