![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/quiche-lorraine-with-zucchini-crust/&media=https://blythesblog.com/wp-content/uploads/2019/08/IMG_0685-1920x850.jpeg&description=<span style="caret-color: #000000; color: #000000; font-family: georgia, times, times new roman, serif; font-size: large;">I don't know if you have noticed that I have been making a lot of quiche with alternative crusts lately. My husband was not exactly thrilled with the idea of a zucchini crust, but I did it anyway. The key is to make sure you squeeze ALL the water out of the zucchini. Here is a tip - it you have a potato ricer (if you don't, go buy one!), it is really good to squeeze water out of zucchini, spinach, etc. My potato crust works well too. </span> data-pin-do=)
Quiche Lorraine with Zucchini Crust
By August 5, 2019
I don't know if you have noticed that I have been making a lot of quiche with alternative crusts lately. My husband was not exactly thrilled with the idea of a zucchini crust, but I did it anyway. The key is to make sure you squeeze ALL the water out of the zucchini. Here is a tip - it you have a potato ricer (if you don't, go buy one!), it is really good to squeeze water out of zucchini, spinach, etc. My potato crust works well too.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
Directions
Crust
1Preheat oven to 400°F.
2Coat a 9-inch deep-dish pie pan with cooking spray. Stir together zucchini, 1 egg, Parmesan, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
Filling
1Evenly scatter bacon, Jarlsberg and scallions over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, salt, pepper and nutmeg. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.
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