Ingredients

Scale

1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium zucchinis (about 500g), grated and excess moisture squeezed out
6 large eggs
1 cup heavy cream (or half-and-half for lighter option)
1 cup shredded Gruyère or Swiss cheese (or a mix of Gruyère and mozzarella)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme (or herbes de Provence)
1/4 teaspoon baking powder (optional, for fluffiness)
1/4 cup grated Parmesan (optional topping)

Fresh chopped parsley or chives for garnish

Instructions

Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or non-stick spray.

Prepare the zucchini:
Grate zucchini using a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key to avoiding a soggy quiche.

Sauté the zucchini:
In a skillet, heat olive oil and butter over medium heat. Add the grated zucchini and cook for about 5–7 minutes until softened and most of the remaining moisture evaporates. Set aside to cool slightly.

Make the custard:
In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, thyme, and baking powder. Stir in the shredded cheese and cooked zucchini.

Pour and bake:
Pour the mixture into your prepared dish. Sprinkle the Parmesan over the top if using. Bake for 35–40 minutes or until the center is set and the top is lightly golden.

Cool and serve:
Allow the quiche to rest for 10–15 minutes before slicing. Garnish with fresh herbs and enjoy warm or at room temperature.