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Zucchini Quiche with Parmesan Panko Crust & Herb Garden Pesto

Roberta Reynolds
Quiche is kind of a lost recipe, and I’m not sure exactly why that is. For sure, it’s a rich indulgence you probably won’t want to eat every day, but there are times when it’s a perfect remedy to right what is wrong in our worlds. Here’s my attempt to make it summery, and to lighten it up quite a bit. You will notice the standard piecrust that is traditional in these matters is missing – its just not my thing and makes me feel like too big of a food sinner if I eat it. In its place is a fairly thin, savory bottom crust made of grated Parmesan cheese and panko breadcrumbs. The inside is creamy with farm fresh eggs, half&half, and more herbs than you can shake a stick at. There is also a treasure trove of roasted zucchini and sautéed peppers and green onions. I’ve thrown in enough Jarlsberg and Mozzarella cheese to add that gooey element that is necessary in these matters. Finally, there’s an herb garden pesto you can drizzle on right before you dive in that give just the right amount of fresh, lemony kick to make every element sing at the top of its lungs together. I’m diggin’ it.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 servings

Ingredients
  

  • FOR THE CRUST
  • ¾ cup panko breadcrumbs
  • ¾ cup grated Parmesan Asiago, or other hard cheese of your choice (PS I usually use a 50/50 blend of Asiago and Provolone, grated and tossed together)
  • 2 tablespoons melted butter
  • FOR THE QUICHE
  • 3 eggs
  • 2 cups half & half
  • 1 teaspoon dry mustard powder
  • 1 teaspoon dried tarragon
  • 2 heaping teaspoons dried herb blend of your choice think about a combination marjoram, oregano, thyme, etc.
  • 2 cups grated Swiss or Jarlsberg cheese
  • 1 cup grated Mozzarella cheese
  • 2 tablespoons flour
  • 4-5 medium zucchini sliced in ¼ inch rounds
  • 1/3 cup or so sliced green onion
  • ¾ cup or so sliced colorful sweet or hot peppers your choice
  • FOR THE HERB GARDEN PESTO
  • 1- cup olive oil
  • 3-4 teaspoons lemon juice
  • I clove garlic smashed with a chef’s knife
  • About ½ teaspoon salt
  • 2 cups fresh basil leaves
  • 1 cup assorted fresh herbs soft, non ‘fuzzy’ ones like chives, oregano, marjoram, etc. If you don’t have any of those hanging around, use Italian Parsley.
  • ¼ cup pumpkin seeds you can also use walnuts, pistachio nuts, or blanched almonds

Instructions
 

  • FOR THE CRUST
  • Preheat the oven to 350 degrees.
  • Spray the bottom of a 9 inch springform pan with cooking spray, then line the bottom of the pan and up about an inch or two around the insides with foil (preferably nonstick). This must sound crazy but spray the nonstick foil with cooking spray – we aren’t taking any chances.
  • In a medium sized bowl, combine the panko crumbs, grated Parmesan, and melted butter. Toss together until just mixed.
  • Pat the crust mixture down into the bottom of the springform pan and push down to make sure it’s good and solid in there. Cover the bottom of the pan only – no need to go up the sides. You can use the bottom of a juice glass or canning jar to push down the crumbs if that’s easier.
  • Bake for 15 minutes or until golden brown. Remove from oven and allow to come to room temperature.
  • FOR THE QUICHE
  • Heat the oven to 350 degrees.
  • Get out a large, rimmed cookie sheet and line it with foil (yes, I am a foil freak but it really helps eliminate sticking problems in this recipe so trust me :) ) Spray the foil with cooking spray, and lay the slices of zucchini in one layer over the bottom of the cookie sheet. Drizzle or spray the zucchini very lightly with olive oil, sprinkle on a teensy bit of salt and pick out your favorite dried herb(s) and give everything a light sprinkle.
  • Pop them in the oven and roast until the zucchini are soft. This took me nearly 30 minutes so don’t get discouraged. What we’re going for here is to remove as much of the moisture in those rounds so they don’t water down our quiche. Repeat after me: Patience is a virtue. When it’s soft, remove from oven and set aside to cool to room temperature.
  • While the zucchini is roasting away…
  • Heat a little oil in a medium skillet and sauté the green onion and peppers, only until just softened. Be sure to season them with some salt and pepper along the way. Remove from heat when finished and set aside.
  • In a medium sized bowl, whisk together the eggs, half & half, mustard powder, tarragon, and the dried herbs you have chosen.
  • In another medium sized bowl, toss the Jarlsberg and Mozzarella cheese together with the 2 tablespoons flour. This will help thicken the quiche and help prevent it from getting watery.
  • TO ASSEMBLE FOR BAKING
  • Heat the oven to 350 degrees.
  • Line a large, rimmed cookie sheet with foil (yes, foil again), and spray with cooking spray.
  • Set the springform pan with baked crust inside on the foil. (If this thing leaks, which it very well may, you will thank me later)
  • Sprinkle half the Jarlsberg cheese mixture over the crust.
  • Add a single layer of the zucchini slices.
  • Sprinkle on half of the pepper/green onion mixture.
  • Add the remaining cheese.
  • Add another layer of zucchini (you might have some left over but no worries – just munch on them or toss them into a salad)
  • Add the remaining pepper/green onions.
  • Pour the egg and half&half mixture over the top of it all, and pop your quiche into the oven.
  • Bake until a sharp paring knife inserted into the center comes out clean. This took nearly an hour for me, but every oven is different so be vigilant.
  • When baking is complete, remove from the oven and allow to cool on the cookie sheet for about 15 minutes to make sure it sets up. Remove the sides of the springform pan and gently get that quiche out of there. Since you did such a good job of spraying with cooking spray, you should be able to use a big spatula and slide the crust off of the foil onto your serving platter.
  • Dive in and garnish with herb pesto for an added hit of summer. Good job!!
  • FOR THE HERB GARDEN PESTO
  • In a food processor or blender, combine the lemon juice, salt and garlic. Process or blend until combined.
  • Add the basil, other fresh herbs, and pumpkin seeds.
  • Pulse to chop everything together roughly, then with the machine running, slowly pour in the olive oil until the pesto reaches the consistency you like. Some people like it really chunky, while others prefer it smoother. I’m kind of in the middle of the road.
  • Taste for seasoning. Add a little more lemon if needed, or a pinch of salt.
  • Pass for drizzling over the quiche.