A very tall quiche with zucchini and greens from Sweet Enough (page 72) by Alison Roman

  • eggs
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute regular pie crust for whole wheat pie crust, other summer squash or winter squash for zucchini, white onions for yellow onions, and Parmesan cheese for feta cheese. You may use the Whole Wheat pie crust recipe on p. 281 or The only pie crust recipe on p. 280.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular pie crust for whole wheat pie crust, other summer squash or winter squash for zucchini, white onions for yellow onions, and Parmesan cheese for feta cheese. You may use the Whole Wheat pie crust recipe on p. 281 or The only pie crust recipe on p. 280.

  • skvalentine on April 16, 2026

    Really liked this, although i forgot to add greens, and I added too much salt. Used the whole wheat pie crust and it was very pretty on the table.

  • fprincess on June 03, 2024

    Great recipe. I liked the detailed instructions and it turned out perfect. I used "the only pie crust" and made it in my new food processor and it was 1) really fast to make and 2) super flaky. I also used the food processor to grate the zucchini and onion which saved a lot of time (and knuckles). Lastly, I used a nut bag to drain the salted zucchini.

  • Lsblackburn1 on August 17, 2023

    Delicious, but mine also needed an extra 15 minutes and even then was a bit runny in the middle. Also, I loved the look of it in the springform pan, but my crust slumped down and then the filling leaked a bit.

  • Pimlicocook on August 16, 2023

    This came out perfectly. Loads and loads of water came out of the courgettes/onion mix and I just kept squeezing more and more (using a muslin cloth). I was around 30g short of cream but the filling fit in the case just right, so might use that amount again. Looking forward to leftovers, and will definitely make again. (Used the infallible whole wheat pie crust in the book.)

  • anya_sf on July 28, 2023

    I never thought the filling would fit inside the crust, but it did - the zucchini exuded so much liquid! My quiche took 15 extra minutes to bake, but my oven temperature might have been off. The filling was super creamy yet absolutely stuffed with vegetables. For some reason, I thought it tasted a little bitter the first day; I liked it better reheated the next day. The crust had to be rolled super thin to fit the pan, so the flakiness wasn't apparent and the edges ended up looking "rustic", but it was quite tender.

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