Zucchini Dill Quiche

In my Easy Blueberry Galette blog, I promised you that I would share my go-to recipe for zucchini quiche. I’ve been making this quiche since 1987 when I tore the recipe out of a magazine. That’s how we got ideas back then (in the days before home computers and the internet). I’m not sure what it is about the flavors of this quiche, but they are the perfect blend of ingredients and I could seriously eat the whole pie.

If you’re so inclined (and, I was!) you can buy a box of Pillsbury pie crusts and use one to make this quiche for dinner and the other one to make the galette for dessert!

Easy Zucchini Dill Quiche

1 unbaked 9” pie crust
2 cups finely diced zucchini (not shredded)
1 medium onion – diced
¼ cup water
3 eggs
1 – 8oz carton plain yogurt
1 ½ cups (6 ounces) shredded white cheese (swiss, parmesan, jack, etc.)
2 Tablespoons flour
½ teaspoon dried dill weed
¼ teaspoon salt
Dash of pepper

Heat the oven to 450 degrees. Place the pastry into a 9 inch pie plate and flute the edges. Cover with a double thickness of foil. Bake for five minutes. Remove foil (reserving it) and bake for five more minutes. Reduce oven to 350 degrees.

Meanwhile, in a saucepan, combine the zucchini, onion and water and bring to a boil. Reduce the heat, cover and simmer for 3 minutes. Drain well.

In a medium bowl, mix: eggs, yogurt and then add the cheese, flour, dill, salt and pepper. Stir in the drained zucchini mixture. Pour this into the warm pie shell. Cut the reserved foil into strips and cover the pie edges. Bake for 20 minutes. Remove foil and bake another 5-10 minutes or until a knife inserted near the middle comes out clean.

Let stand for ten minutes. Cut and serve with fresh fruit.

Yummy! Double the recipe and make two, or use the extra dough to make my easy blueberry tart!