Tuscan Zucchini Quiche

Enjoy classic quiche taste with an Italian twist. You’ll find the Tuscan style flavored butter adds a savory balance to the buttery pastry crust and complements the sautéed vegetables. Serve hot or warm.

Tuscan Zucchini Quiche

The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.



  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons (1/2 tub) Challenge Tuscan Style Spreadable Butter, frozen and cut into 1/2-inch cubes
  • 3 tablespoons ice water


  • 3 cups thinly sliced unpeeled zucchini, (about 1 pound)
  • 3 tablespoons Challenge Tuscan Style Spreadable Butter
  • 1 cup chopped onions
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 2 cups shredded Mozzarella cheese (8 ounces)


  1. Pastry: Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds.
  2. Cut in frozen butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
  3. Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
  4. Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
  5. Filling: Melt butter in a small sauté-pan over medium heat. Sauté onion and zucchini in butter until tender; set aside to cool.
  6. In a small bowl beat, eggs, milk and salt.
  7. Heat oven to 375 degrees F.
  8. Sprinkle cheese into chilled pastry shell. Spread onion mixture and zucchini over the cheese. Pour egg mixture over the top.
  9. Bake for 30-35 minutes or until custard is set and golden.

Source: Challenge Home Economist

Recipe and photo used with permission from: Challenge Dairy

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