As a brunch enthusiast, there’s something about the combination of breakfast and lunch foods that just speaks to my soul. And when I have friends or family over, I have the perfect recipe to serve up something that’s not only delicious but also satisfying and can be whipped up in no time. That’s where one of my best quiche recipes comes from: my zucchini and cauliflower quiche.
Now, I know what you might be thinking. Quiche is fancy and is a time-consuming, rigorous process, right? Not at all. One of my favorite things about this great recipe is its simplicity and minimal effort. Plus, this simple dish is completely customizable, so you can use whatever veggies and cheese you have on hand.
As you all know, I like to optimize whatever groceries or veggies I’ve prepared for the week. So when I made roasted zucchini and garlicky cauliflower rice, I knew they would be the perfect filling to include in my quiche recipe below.
Make or Buy Your Quiche Crust
Let’s start with the crust. The crust is an essential part of any quiche, as it provides a delicious and buttery base for all the flavorful fillings. You have two options for the buttery crust: you can either use a pre-made pie crust or make a homemade one if you’re feeling ambitious.
If you’re short on time or prefer convenience, using a pre-made crust is a great option. It saves you the hassle of making dough from scratch and also ensures a perfectly flaky and golden brown crust every time. Simply unroll the pre-made crust and press it into your pie dish, and you’re ready to go. If you want to make it even easier, grab 2 ready to bake pie crust shells from the freezer section at the grocery store (frozen pie crust is usually my go-to!). It’s a time-saving solution that doesn’t compromise on taste.
On the other hand, if you enjoy the process of making your own homemade pie crust or want to add a personal touch to your quiche, making your crust can be a rewarding experience. It allows you to control the ingredients and customize the flavor to your liking. You can use a classic pie crust recipe, combining all-purpose flour, butter, salt, and a touch of cold water.
Preparing the Quiche Filling
To create a rich and creamy texture for the filling, let’s talk about the main ingredients of zucchini and cauliflower quiche. First, I use a generous amount of eggs and cottage cheese. Now, you might think that 10 eggs sounds like a lot, but keep in mind that this recipe is designed to fill 2 pie crusts, making it perfect for serving a crowd or having leftovers for even a light dinner or quick breakfast the next day.
The combination of eggs and cottage cheese not only provides a wonderful consistency to the filling, but it’s also a great way to add a tangy and slightly savory flavor that compliments the roasted zucchini and garlicky cauliflower beautifully. The cottage cheese, in particular, is a great ingredient that adds a unique twist to the traditional quiche filling.
Its creamy and slightly lumpy texture adds a contrast to the smoothness of the eggs, creating a more interesting and dynamic mouthfeel. Not a fan of the texture of cottage cheese? Pour the egg mixture into a food processor to smooth out the texture, or substitute for other cream options like heavy cream or sour cream.
The beauty of using this egg and cottage cheese mixture as the base is that it acts as a blank canvas, allowing you to incorporate a variety of veggies and flavors. In this recipe, we’re focusing on the combination of roasted zucchini and garlicky cauliflower, but feel free to get creative and experiment with other vegetables that you love. From sautéed mushrooms to caramelized onions, the possibilities are endless.
Adding the Vegetables and Cheese
Now speaking of the veggies,. I love the combination of roasted zucchini and garlicky cauliflower in this quiche. It adds a delicious depth of flavor and a subtle crunch. To take this quiche to the next level of deliciousness, I love to incorporate some mozzarella cheese into the mix. This mild and creamy cheese is the perfect companion to these veggies, adding a touch of richness and a smooth meltiness that enhances the overall texture and flavor profile of the quiche.
The mozzarella cheese acts as a delightful bridge between the roasted zucchini, garlicky cauliflower, and the velvety egg and cottage cheese base, creating a harmonious blend of flavors that will leave you craving for more.
If you’re not a fan of mozzarella, you can opt-out or switch to a different cheese, like parmesan cheese, which adds a sharp and nutty flavor, or cream cheese. I like to keep my veggie and cheese mixtures to about 2-3.5 cups total. That way, my filling doesn’t overflow the pie crust.
So once you pour in the filling, place it in the oven for 50 minutes, and voila! For best results, let it cool for a bit before serving to let the quiche set. I serve this with a simple side salad and Italian dressing, which is a delicious way to add freshness to the dish. The quiche would also be great topped with fresh herbs.
With its flavorful ingredients and simple preparation, this easy zucchini quiche recipe will impress your friends and family at your next brunch gathering. Give it a try, and check out my recipe card below to enjoy a satisfying meal!
Zucchini And Cauliflower Quiche
Ingredients:
- 2 ready-to-cook pie shells
- 10 large eggs
- 16 oz cottage cheese
- 1 cup reserved roasted zucchini – see note below
- 1 cup reserved garlicky cauliflower rice – see note below
- 1 1/2 cups shredded mozzarella
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- Italian dressing (half)
DIRECTIONS:
- Preheat the oven to 400º and place pre-made pie dough shells on a baking sheet to avoid spilling.
- Mix all filling ingredients – eggs, cottage cheese, roasted zucchini, cauliflower rice, mozzarella, salt, pepper and garlic powder, together in a large bowl and pour egg mixture into prepared pie shells.
- Bake for 50 minutes or until set.
- Serve with a side salad of choice with Italian dressing.
Notes: To make the roasted zucchini and garlicky cauliflower rice
Roasted Zucchini Ingredients:
- 10 large zucchinis
- 2 tablespoons oil for drizzling
- salt and pepper to season
DIRECTIONS:
- Trim the tops and bottoms of zucchinis and cut them lengthwise. Then slice into half-moons so that you have bite-size pieces.
- Roast on a (pareve) baking sheet tossed in salt, pepper, and oil at 425° for 30 minutes or so until cooked through and golden.
- Let it cool and store anything for future use in an airtight container.
Garlicky Cauliflower Rice Ingredients:
- 48 oz frozen cauliflower rice, thawed
- 10 cloves reserved from garlic confit, mashed
- 3 tablespoons oil
DIRECTIONS:
- Line a very large or two smaller (pareve) baking sheets with parchment paper.
- Add the cauliflower rice and toss in the oil and mashed garlic. Season with salt and pepper.
- Bake at 425º for 30 minutes or so, mixing around halfway through until golden and cooked. Let it cool and store anything for future use in an airtight container.
Easy Brunch Recipe: Zucchini And Cauliflower Quiche
Ingredients
- 2 ready-to-cook pie shells or 1 for 2 servings and 3 for 6 servings
- 10 large eggs or 5 for 2 servings and 15 for 6 servings
- 16 oz cottage cheese or 8 oz for 2 servings and 24 oz for 6 servings
- 1 cup reserved roasted zucchini or 1/2 cup for 2 servings and 1 1/2 cups for 6 servings (see note below)
- 1 cup reserved garlicky cauliflower rice or 1/2 cup for 2 servings and 1 1/2 cups for 6 servings – see note below
- 1 1/2 cups shredded mozzarella or 3/4 cup for 2 servings and 2 1/4 for 6 servings
- 1 1/2 teaspoons salt or 3/4 teaspoon for 2 servings and 2 1/4 teaspoons for 6 servings
- 1/2 teaspoon pepper (or 1/4 teaspoon for 2 servings and 1 1/2 teaspoons for
- 6 servings)
- 1 teaspoon garlic powder or 1/2 teaspoon for 2 servings and 1 1/2 teaspoons for 6 servings
- Italian dressing half
For Roasted Zucchini:
- 10 large zucchinis
- 2 tablespoons oil for drizzling
- salt and pepper to season
For Garlicky Cauliflower Rice:
- 48 oz frozen cauliflower rice thawed
- 10 cloves reserved from garlic confit mashed
- 3 tablespoons oil
Instructions
- Preheat the oven to 400º and place pre-made pie dough shells on a baking sheet to avoid spilling.
- Mix all filling ingredients – eggs, cottage cheese, roasted zucchini, cauliflower rice, mozzarella, salt, pepper and garlic powder, together in a large bowl and pour egg mixture into prepared pie shells.
- Bake for 50 minutes or until set.
- Serve with a side salad of choice with Italian dressing.
- Trim the tops and bottoms of zucchinis and cut them lengthwise. Then slice into half-moons so that you have bite-size pieces. Roast on a (pareve) baking sheet tossed in salt, pepper, and oil at 425° for 30 minutes or so until cooked through and golden. Let it cool and store it in an airtight container.
- Line a very large or two smaller (pareve) baking sheets with parchment paper. Add the cauliflower rice and toss in the oil and mashed garlic. Season with salt and pepper and bake at 425º for 30 minutes or so, mixing around halfway through until golden and cooked. Let it cool and store it in an airtight container.
To make Roasted Zucchini:
- Trim the tops and bottoms of zucchinis and cut them lengthwise. Then slice into half-moons so that you have bite-size pieces.
- Roast on a (pareve) baking sheet tossed in salt, pepper, and oil at 425° for 30 minutes or so until cooked through and golden.
- Let it cool and store anything for future use an airtight container.
To make Garlicky Cauliflower Rice:
- Line a very large or two smaller (pareve) baking sheets with parchment paper.
- Add the cauliflower rice and toss in the oil and mashed garlic. Season with salt and pepper.
- Bake at 425º for 30 minutes or so, mixing around halfway through until golden and cooked. Let it cool and store anything for future use in an airtight container.
