There’s something magical about the first bite of a Zucchini and Ricotta Quiche. The buttery crust crumbles beneath your fork, releasing an explosion of creamy ricotta and tender zucchini that dances playfully on your palate. Aromas of fresh herbs waft through the air, coaxing you to take another slice. This dish is perfect for brunch, a light dinner, or even a fancy picnic, bringing smiles to faces and warmth to gatherings.
I remember the first time I made this quiche; it was for my best friend’s surprise birthday party. The look on her face when she took that first bite? Priceless! This Zucchini and Ricotta Quiche not only delighted our taste buds but also became the star of the show. It’s a dish that promises joy in every slice, making it a must-try for any occasion.
Why You'll Love This Zucchini and Ricotta Quiche
- This incredible Zucchini and Ricotta Quiche transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly
My family couldn’t stop raving about this quiche during our last Sunday brunch; they were practically licking their plates clean.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Choose high-quality flour for a flaky crust that holds everything together beautifully.
- Cold Unsalted Butter: Make sure it’s cold to achieve that perfectly flaky texture in your crust.
- Zucchini: Fresh zucchini adds moisture and subtle sweetness; choose firm ones without blemishes.
- Ricotta Cheese: Opt for creamy ricotta to ensure a rich filling that melts in your mouth.
- Eggs: Use large eggs to bind the filling together and create a luscious texture.
- Fresh Herbs: Basil or thyme work wonders here; they elevate the flavor profile and add freshness.
- Salt and Pepper: Essential for seasoning; don’t skip these little flavor boosters!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Zucchini and Ricotta Quiche
Prepare Your Crust: Begin by preheating your oven to 375°F (190°C). In a large bowl, mix flour and salt before cutting in cold butter until crumbly. Add ice water gradually until dough forms.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This step is crucial for achieving that perfect flaky texture later on.
Sauté Your Zucchini: While waiting, heat olive oil in a skillet over medium heat. Add sliced zucchini along with salt and pepper, cooking until softened—about five minutes will do!
Create the Filling: In another bowl, whisk eggs with ricotta cheese until smooth. Stir in sautéed zucchini and freshly chopped herbs; mix well until fully combined.
Assemble Your Quiche: Roll out chilled dough on a floured surface. Fit it into a greased pie dish with edges trimmed neatly. Pour in your delicious filling evenly across the crust.
Bake to Perfection: Place your quiche in the oven and bake for 35-40 minutes until golden brown on top. Let it cool slightly before slicing—this step enhances flavor while preventing burns!
With just these steps, you’ll be savoring an irresistible Zucchini and Ricotta Quiche that will impress everyone at your table! Enjoy!
You Must Know About Zucchini and Ricotta Quiche
- This showstopping Zucchini and Ricotta Quiche delivers restaurant-quality results using simple ingredients you probably already have at home
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions
Perfecting the Cooking Process
Start by preheating your oven to 375°F. While it warms up, sauté the zucchini until golden brown. Then, mix in the ricotta with eggs and herbs before pouring it all into the crust. Finally, bake until the quiche is set and lightly browned on top.
Add Your Touch
Feel free to swap out zucchini for other veggies like spinach or mushrooms, or add herbs like basil for extra flavor. You can even sprinkle some feta cheese on top for a tangy twist! Make it your own and let your creativity flow.
Storing & Reheating
Store leftover Zucchini and Ricotta Quiche in an airtight container in the refrigerator for up to three days. To reheat, pop it in the oven at 350°F for about 15-20 minutes, ensuring it’s heated through without becoming rubbery.
Chef's Helpful Tips for Zucchini and Ricotta Quiche
- This professional-quality Zucchini and Ricotta Quiche relies on precise timing and temperature control to achieve restaurant-standard results consistently
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly
My first attempt at making this quiche was a disaster—zucchini everywhere! My friends dubbed it “the great zucchini explosion.” After mastering it, they now request this dish at every gathering!
FAQ
Can I use different vegetables in my Zucchini and Ricotta Quiche?
Absolutely! Feel free to experiment with various vegetables such as spinach, bell peppers, or even roasted tomatoes. Each veggie adds its unique flair while complementing the creamy ricotta beautifully.
What type of crust should I use?
You can use a traditional pie crust or opt for a healthier alternative like a whole wheat crust or even a crustless version if you want to lower carbs. Both methods yield delicious results!
How do I know when my quiche is done baking?
Your quiche is ready when the edges are set but still slightly jiggly in the center. It will firm up as it cools. Look for a golden-brown top; that’s your cue!
Can I make Zucchini and Ricotta Quiche ahead of time?
Yes! Prepare your quiche a day ahead, refrigerate it uncooked, then bake when you’re ready to serve for fresh, hot goodness while saving time on busy days or special occasions.
Conclusion for Zucchini and Ricotta Quiche
In summary, this Zucchini and Ricotta Quiche offers endless possibilities with its rich flavors and delightful textures. Perfectly customizable and easy to prepare ahead of time, it’s ideal for any occasion—whether it’s brunch with friends or a cozy family dinner. Embrace your inner chef and enjoy creating this delicious dish that brings joy to any table!
Zucchini and Ricotta Quiche
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6 slices 1x
Description
Zucchini and Ricotta Quiche is a delectable dish that perfectly balances creamy ricotta with tender zucchini, all nestled in a buttery crust. This quiche is not only a delightful addition to any brunch or dinner table but also an impressive centerpiece for gatherings. Packed with fresh herbs and flavors, each slice promises to bring joy to your taste buds. Easy to prepare and endlessly customizable, this quiche is sure to become a favorite in your kitchen.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
- 1 medium zucchini, sliced
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 3 large eggs
- 2 tbsp fresh basil or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix flour and salt; cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Sauté sliced zucchini in olive oil over medium heat for about five minutes until softened. Season with salt and pepper.
- In another bowl, whisk together eggs and ricotta until smooth. Stir in sautéed zucchini and herbs.
- Roll out chilled dough on a floured surface and fit into a greased pie dish. Pour filling evenly into the crust.
- Bake for 35-40 minutes or until golden brown on top. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
