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- 1 pre-made pie crust (store-bought or homemade) - 2 medium zucchinis, thinly sliced - 1 cup mushrooms, diced (cremini or button mushrooms work well) - 3 large eggs - 1 cup heavy cream or full-fat coconut milk - 1 cup shredded cheddar cheese (or a mix of your choice) - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh herbs or alternative cheeses - Additional vegetables or spices When choosing zucchinis, look for ones that are firm and bright. They should feel heavy for their size. Avoid any that show signs of soft spots or wrinkles. For mushrooms, select ones that are dry and firm. Fresh mushrooms should have a nice, earthy smell. To keep your ingredients fresh, store zucchinis in the fridge. Place them in a plastic bag with holes for air. They can last up to a week this way. Keep mushrooms in their original packaging or a paper bag. Avoid sealing them in plastic, as that traps moisture. Use them within a few days for the best flavor. For the Full Recipe, check the link. Happy cooking! To start, you'll want to sauté the onions and mushrooms. Heat a splash of olive oil in a skillet over medium heat. Once the oil is hot, add the finely chopped onion. Cook it for about 3-4 minutes until it turns translucent. Next, add the diced mushrooms. Cook them for another 5 minutes. They will release moisture and start to brown nicely. Now, it’s time to cook the zucchini and season it. Add the thinly sliced zucchini to the skillet with the onions and mushrooms. Season with garlic powder, dried thyme, salt, and pepper. Stir everything together and let it cook for another 5-7 minutes. You want the zucchini to be tender but not mushy. Once done, take the pan off the heat and let the mixture cool slightly. In a large mixing bowl, crack open the eggs. Whisk them together with the heavy cream until they blend well. This is your rich base for the quiche. Next, mix in the shredded cheese and the sautéed vegetable mixture. Stir until everything is evenly combined. Now, pour the mixture into the pre-made pie crust. Make sure to spread it evenly so every bite is delicious. Preheat your oven to 375°F (190°C) before you bake. Place the quiche in the oven and bake for 30-35 minutes. You’ll know it’s ready when the center is set and the top is lightly golden. After baking, remove the quiche from the oven and let it cool for about 10 minutes. This helps it to set up nicely. Before serving, garnish with freshly chopped parsley for a pop of color and flavor. Enjoy your Zucchini Mushroom Quiche! For the full recipe, check the details below. To get a creamy filling, mix eggs and cream well. You want a nice blend. I often use heavy cream for richness. Coconut milk is a great option too. It makes the quiche dairy-free and adds flavor. To prevent a soggy crust, bake it for a bit first. This is called blind baking. Just pop it in the oven for 10 minutes at 375°F. This helps the crust stay crisp. You can use pie weights or dry beans to hold it down while baking. Garnishing with fresh herbs makes your quiche look pretty. Chopped parsley works great. You can also use chives or dill for a pop of color. For serving, cut the quiche into wedges. Place it on a nice platter. You can also serve it with a simple salad for a fresh touch. One mistake is overcooking the vegetables. This can make them mushy. Cook them just until tender. They will finish cooking in the quiche. Another common mistake is not allowing the quiche to set. After baking, let it cool for 10 minutes. This helps it hold its shape when slicing. Enjoy your perfect Zucchini Mushroom Quiche! For the Full Recipe, check the details above. {{image_2}} You can swap cheeses in this quiche. Try feta or goat cheese for a tangy taste. You can also use mozzarella for a milder flavor. For veggies, bell peppers or spinach add fun colors and tastes. You can even make it vegetarian by skipping meat. If you want some meat, try cooked bacon or diced ham. Both add a nice texture and flavor. Spices can bring new life to your quiche. Add paprika for warmth or cumin for a twist. Fresh herbs like basil or chives work well, too. They add brightness and freshness. If you want to add meat, consider crispy bacon or ham. Both enhance the quiche and make it heartier. Need a gluten-free option? Use a gluten-free crust made from almond flour or oats. This keeps the quiche tasty and safe for those with gluten issues. For dairy-free needs, replace heavy cream with coconut milk or almond milk. Both options keep the quiche creamy without the dairy. After you bake the quiche, let it cool. Wrap it tightly in plastic wrap or foil. Place it in the fridge. This keeps it fresh. Your quiche will last for about 3 to 4 days. If you want to keep it longer, freezing is a great option. You can freeze the quiche before or after baking. If you freeze it before baking, wrap it well. When you are ready, bake it straight from the freezer, adding extra time. If you freeze it after baking, let it cool first. Wrap it tightly. It can last up to 3 months in the freezer. To reheat, take it out of the freezer. Thaw it overnight in the fridge. Then, heat it in the oven at 350°F (175°C) until warm. This keeps the crust nice and crisp. This quiche is great for meal prep. You can slice it into wedges for easy meals. Pair it with a salad for lunch or dinner. To package for freezing, wrap each slice in plastic wrap. Place them in a freezer bag. Label the bag with the date. This makes it easy to grab a slice when you need it. You can enjoy homemade meals all week long! For the full recipe, you can refer back to the main section. You can tell your quiche is done when it is golden on top. The center should be firm, not jiggly. Insert a knife in the center. If it comes out clean, it’s ready. Yes, you can prepare the quiche ahead of time. You can assemble it and store it in the fridge. Just cover it tightly. Bake it the next day when you need it. This quiche pairs well with a fresh salad. You can also serve it with roasted vegetables. A light fruit salad can be a nice touch too. You can find the Full Recipe for Zucchini Mushroom Quiche [here](#). This article covered all you need to make a delicious zucchini mushroom quiche. We explored the must-have ingredients, tips for perfect texture, and common mistakes to avoid. You learned how to prepare, assemble, and bake your quiche. The variations and storage tips will help you customize your dish and keep it fresh. With these steps, your quiche can impress anyone. Enjoy your cooking journey!

Zucchini Mushroom Quiche

Indulge in a delightful Zucchini Mushroom Quiche that’s perfect for brunch or a savory dinner! This easy recipe combines fresh zucchinis, earthy mushrooms, and creamy cheese in a flaky crust for a mouthwatering dish your family will love. With simple ingredients and straightforward steps, you’ll have a delicious meal in no time. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

2 medium zucchinis, thinly sliced

1 cup mushrooms, diced (cremini or button mushrooms work well)

1 small onion, finely chopped

3 large eggs

1 cup heavy cream or full-fat coconut milk

1 cup shredded cheddar cheese (or a mix of your choice)

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a skillet over medium heat, add a splash of olive oil. Once hot, sauté the chopped onion until translucent, about 3-4 minutes.

      Add the diced mushrooms to the skillet and cook for another 5 minutes until they release moisture and start to brown.

        Add the sliced zucchini to the skillet, season with garlic powder, thyme, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender. Remove from heat and let cool slightly.

          In a large mixing bowl, whisk together the eggs and heavy cream (or coconut milk) until well combined. Stir in the shredded cheese and the sautéed vegetable mixture.

            Pour the mixture into the pre-made pie crust, spreading it evenly.

              Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and the top is lightly golden.

                Once done, remove from the oven and let it cool for 10 minutes before slicing.

                  Garnish with freshly chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve warm or at room temperature, sliced into wedges. Place on a serving platter with fresh herb sprigs for a pop of color.