Eggless Zucchini Quiche Recipe

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    Zucchini Quiche
    Zucchini Quiche

    Quiche is French cuisine and is popular as party food across the world. It is a savory open tart that has a pie crust which is filled with some sort of filling. For my Zucchini Quiche, I have used the filling of Zucchini and Sweet Potato.

    Just in case you like sweet tarts do not miss looking at my Eggless Chocolate Tart Recipe.

    And if you are a fan of Zucchini, just like me, you will love my Zucchini Carrot Cake. Try it out.

    Zucchini Quiche

    To make the crust, take flour, salt and cold butter in a bowl. Mix the butter with flour to get the breadcrumb like texture. Start adding cold water, 1 tablespoon at a time, to bind the mixture.

    PS: Don’t knead it if you want your crust to be crispy. Kneading will form the gluten in the dough and results in chewy texture.

    After kneading is done, cover the dough with a cling wrap and refrigerate it for 30 minutes.

    dough for quiche

    Quiche Filling

    Add Olive oil on a heated pan. Add crushed garlic and saute for 1 min.

    Now add all diced zucchini and boiled sweet potato. Saute for 2 more minutes.

    Add chopped mustard leaves, Pineapple pieces, basil, and salt. Stir it for 1 more minute and switch off the flame.

    Let the mixture cool down.

    Once mixture comes to room temperature, add fresh cream and garlic powder. Mix well. Our stuffing is ready.

    Tip: Mustard leaves are pungent in taste. Adding sweet potatoes and pineapple pieces help to mask that pungent flavor.

    stuffing for quiche

    Let’s bake our Savory Zucchini Quiche

    Keep the oven for preheating at 180°C.

    Now take the dough out from the refrigerator and roll it into a sheet of a ¼ inch thickness.

    Cut the small round discs (as shown in the picture) from the dough and line it in greased tart molds. Prick them well.

    Bake them in a preheated oven at 180 °C for 12-15 minutes.

    Qhiche mould

    After 15 minutes of baking take out the baked crusts from oven and fill each of them with prepared stuffing.

    Cover the stuffing with grated cheese and bake again for another 10 minutes.

    Stuffed qhiche before baking

    Once baked, take them out and demold. Place them on a wired rack to avoid sogginess.

    Baked quiche

    Your scrumptious eggless quiche is ready to serve.

    texture of quiche

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    Print Recipe
    Eggless Zucchini Quiche Recipe Yum
    Eggless zucchini quiche recipe is an easy and quick quiche recipe for a healthy breakfast. Make your Zucchini quiche more exciting by adding your choice of vegetables in the pie crust. I have added sweet potato to this zucchini quiche recipe.
    Course Parties, Tea Time
    Cuisine French
    Prep Time 10 min
    Cook Time 25 min
    Passive Time 30 min
    Servings
    Quiche
    Ingredients
    For Crust
    For Filling
    Course Parties, Tea Time
    Cuisine French
    Prep Time 10 min
    Cook Time 25 min
    Passive Time 30 min
    Servings
    Quiche
    Ingredients
    For Crust
    For Filling
    Instructions
    1. To make the crust, take flour, salt and cold butter in a bowl. Mix the butter with flour to get the breadcrumb like texture.
    2. Start adding cold water, 1 tablespoon at a time, to bind the mixture and prepare the dough.
    3. Cover the dough with cling wrap and let it rest in the refrigerator for 30 min.
    4. Meanwhile, heat a pan. Add olive oil. Put crushed garlic and saute for 1 min. Now add all diced zucchini and boiled sweet potato. Saute for 2 more minutes.
    5. Add chopped mustard leaves, Pineapple pieces, basil, and salt. Stir it for 1 more minute and switch off the flame.
    6. Add fresh cream and garlic powder. Mix well. Our stuffing is ready
    7. Keep the oven for preheating at 180°C. Now take the dough out from the refrigerator and roll it into a sheet of a ¼ inch thickness. Cut the small round discs.
    8. Line it in greased tart molds. Prick them well. Bake them in a preheated oven at 180 °C for 12-15 minutes.
    9. After 15 minutes take out the baked crusts from oven and fill each of them with prepared stuffing. Cover the stuffing with grated cheese and bake again for another 10 minutes.
    10. Once baked, take them out and demould. Place them on a wired rack to avoid sogginess
    11. Your scrumptious eggless quiche is ready to serve.
    Recipe Notes
    • Do not knead the dough else the crust will be chewy, not crispy.
    • The choice of vegetable can be yours.
    • If you eat eggs then whisk one egg and mix it with cooked stuffing. Add this as filling.
    • If you are going to use salted butter for crust then skip adding extra salt.
    • These taste best when served hot.

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