Zucchini Quiche with Potato Crust

1 hr 30 min
6 servings


3 cup
shredded potato (frozen thawed)
1 tsp
granulated onion
1/2 tsp
granulated garlic
1/2 cup
all-purpose flour
1 1/4 tsp
salt (divided)
1/4 tsp
ground black pepper (divided)
1/2 cup
butter (melted)
3/4 cup
cheddar cheese (shredded, divided)
1/4 cup
sweet corn kernels
1/4 cup
yellow onion (1/4" diced)
1/2 cup
green zucchini (1/4" diced)
large eggs (beaten)
egg yolk (beaten)
1 cup
half & half
1/2 tsp
fresh thyme (finely minced)
2 Tbsp
sweet basil (torn)
Prep Time:
50 min
Cooking Time:
40 min
Total Time:
1 hr 30 min


Combine the potato, granulated onion, granulated garlic, flour, ½ tsp. salt, ⅛ tsp. black pepper and butter to make the crust. Press it into a well-greased 9" pie plate. Bake at 400°F for 20 minutes.

Remove the crust from oven; reduce heat to 350°F. Add 1/2 cup cheese, sweet corn, onion and zucchini over the crust.

In a medium bowl, mix together the eggs, half & half, ¾ tsp. salt, ⅛ tsp. pepper, thyme and basil; pour it over the filled crust. Bake for 30 to 35 minutes until quiche is just set.

Remove from the oven and top with remaining 1/4 cup of cheese. Place quiche back in oven for 5 minutes more until cheese melts and begins to color. Allow to cool and set for at least 15 minutes before slicing.

Enjoy this simple and delicious quiche at your next brunch along with a glass ofsparkling rosé.

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