Italian Zucchini Quiche

This vegetarian quiche swaps traditional pie dough for crescent roll dough, which bakes into a buttery, flaky crust in a fraction of the time. Boiled zucchini slices get mixed with sauteed onion, Italian herbs, beaten eggs, and shredded mozzarella, then poured into the lined dish and baked.

Boiling the zucchini for a full half hour before adding it to the filling drives out excess water. Zucchini is notoriously wet, and skipping this step means a soggy, waterlogged quiche instead of one with a firm, sliceable custard.

The two-stage baking (uncovered then covered with foil) browns the top first, then the foil prevents overbrowning while the center finishes setting.

Kitchen Tips

• Drain the boiled zucchini thoroughly. Press it gently in a colander to squeeze out as much water as possible.
• Unroll the crescent dough carefully and press the seams together to seal them. Gaps in the crust let the filling leak through.
• Leave the quiche in the turned-off oven for 2 to 3 minutes after baking. This residual heat helps the center set completely without overbaking the edges.

Variations

• Add sun-dried tomatoes to the filling for a more intensely Italian flavor.
• Swap mozzarella for ricotta and Parmesan for a creamier, sharper filling.
• Use puff pastry instead of crescent rolls for a more elegant presentation.