Zucchini Quiche

Enjoy classic quiche taste with an Italian twist. You’ll find the roasted garlic and herb flavored butter adds a savory balance to the buttery pastry crust and complements the sautéed vegetables. Serve hot or warm.

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Zucchini Quiche


  1. 1¼ cups all-purpose flour
  2. ¼ teaspoon salt
  3. 7 Tablespoons (½ tub ) Challenge Roasted Garlic & Herb Spreadable Butter, frozen and cut into ½-inch cubes
  4. 3 Tablespoons ice water


  1. 3 cups thinly sliced unpeeled zucchini, (about 1 pound)
  2. 3 Tablespoons Challenge Roasted Garlic & Herb Spreadable Butter
  3. 1 cup chopped onions
  4. 3 large eggs
  5. ½ cup milk
  6. 1 teaspoon salt
  7. 2 cups shredded Mozzarella cheese (8 ounces)


  1. 1

    Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds

  2. 2

    Cut in frozen butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

  3. 3

    Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.

  4. 4

    Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.


  1. 1

    Melt butter in a small sauté-pan over medium heat. Sauté onion and zucchini in butter until tender; set aside to cool. In a small bowl beat, eggs, milk and salt.

  2. 2

    Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and zucchini over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden.

Note: The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.

Source: Challenge Home Economist


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I'm a huge quiche fan and I made this..it's a Delicious dish to make since zucchini's are everywhere now!! Culinary speaking, Challenge Tuscan Style Spreadable Butter is to die for!!! yum yum yum