Quiche is a staple food in our family and I love coming up with all sorts of variations to this simple, tasty and healthy meal.
This spinach and zucchini quiche is a favorite with my girls, and a fantastic way to get your little ones to eat their greens. Spinach and zucchini blend beautifully and are generally tolerated by children of all ages. Add a little fresh garlic and some fresh mozzarella and you’ve got a scrumptious balanced meal that is simply irresistible 🙂
One of the best things about quiche is that it is just as delicious cold as it is hot, and makes for a wonderful lunch the next day, so you have one less meal to worry about!
Because I have a gluten sensitivity I use a gluten free flour, such as Bob Red Mill’s All Purpose Gluten Free Flour, or a more nutty buckwheat flour.
Spinach and Zucchini Quiche
Ingredients
For the Crust
- 1 1/4 cup flour
- 2 tbsp flaxseed meal raw flax seeds, chia or hemp seeds
- 1/3 cup butter cut into pieces
- 1/4 tsp salt
- 3-4 tbsp cold water
For the Quiche
- 2 Tbsp olive oil
- 4 medium or 2 large zucchinis
- 6 to 8 cloves garlic
- 8 oz fresh baby spinach
- 4 to 6 oz fresh mozzarella
- 5 eggs
- 4 oz crême fraiche or sour cream
- 8 oz milk
- 1 tsp herbes de Provence
- Fresh ground salt and pepper to taste
Instructions
Making the Crust
- In a mixing bowl stir together flour, flaxseed meal and salt.
- Cut in butter until the pieces are the size of small peas.
- Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork.
- Continue until all is moistened.
- Form dough in to a ball.
- Flatten with hands on a floured surface.
- Roll out dough into a 12 inch diameter circle.
- Wrap dough around the rolling pin and ease into a 9 inch pie plate. Trim excess or fold edges under and flute with your finger tip and thumb.
Making the Quiche
- Preheat oven to 400F.
- In a large skillet heat olive oil. Add zucchini and sauté for 1 minute. Reduce heat, add garlic and cook until almost tender.
- Remove from heat and spoon vegetables into prepared crust. Cover vegetables with cheese.
- In a large mixing bowl beat eggs until frothy.
- Add crême fraîche and milk and blend thoroughly.
- Add herbes de Provence, salt and pepper. Mix well and pour over vegetables and cheese.
- Bake for 35 minutes or until quiche is set.
- Allow to cool for 10 minutes before serving.
- Enjoy on it's own or alongside a simple green salad
Food processor method for the crust.
A food processor makes preparing the dough for the crust super easy and fast.
Place flour, flaxseed meal, salt and butter in the bowl of a food processor. Pulse until crumbly. Add water 1 tbsp at a time and process until dough forms into a ball.
Love this quiche?
You’ll find this recipe and many more in my recipe book Simply Scrumptious Recipes, Quiches and Salads
The best quiche recipe. I would definitely add ground hemp tot he crust, such good nutrution.
Oooh I love the idea of adding ground hemp Lisa! I often add flack seeds or chia seeds for that nutrition boost 🙂
It sure looks good. Want to give this a try one evening
Yay Richard! Let me know how you like it 🙂
I love this recipe! I am a huge fan of quiche and happen to have my own special recipe… but this is different and I love Spinach and Zucchini so I am in! Cannot wait to give this delicious looking quiche a try! Thanks for shairng 🙂
Thanks Melissa! I hope you enjoy it as much as my family does… And please share your special recipe!!!
I love quiche and hubby does also, I would definitely make this dish. Thank you for sharing!
You are most welcome Kathleen!
I think quiche is so good with a crust! Love herb de provence.
I’m pretty partial to Herbes de Provence Katie and it makes me smile that you are too. I grew up in France so it’s one of those herb combos that brings home back in an instant 🙂
It sounds like it would really taste good. It also looks pretty easy to make.
It’s super simple to make Terry, which is one of the things I love about quiches in general. They are easy, tasty and nutritious and are just as fabulous served cold as they are warm. Enjoy!
This looks delicious! I really need to make this, Perfect dish for the summer 🙂 Thankyou for sharing with us.
You are most welcome Lindsey and I am thrilled you love the recipe. Enjoy!
A vegetable I love to eat in a quiche is leek. 🙂
Yum Patricia! I LOVE leeks! I make a potato leek quiche and sometimes add a smoked ham.. Yum!
I love this! It looks absolutely delicious and healthy to make at home. I will definitely have to try making this soon!
I’m so glad you like the recipe Syn! Enjoy!
Yum, must try.
Yay 🙂 Enjoy!
wow! this looks so good! I think it would be good for breakfast!
This would make a fabulous breakfast Alicia! Great idea, thanks 🙂
This quiche recipe sounds delicious. I have pinned it and will try it. Thanks.
Thanks Mary! It’s one of my family’s favorites! Super flavorful and just as tasty cold as it is fresh out of the oven. Enjoy!
I wonder if I could get the family into quiche.. this will be my test! 🙂
Oh I hope your family likes it Rachel! Quiches are so easy to make and you can come up with endless variations so you never get bored. Let me know how your family likes it.
This looks so amazing. Ive been looking for some new recipes to try. I think this would be something the whole family could enjoy.
My family loves this quiche Shannon, and I LOVE how easy it is to make. Bon Apétit!
This looks so good! Im really loving anything with zucchini right now. This would be excellent to try.
A couple of questions…
Zucchini – do you leave skin on and do you slice or chop?
Spinach – do you add to the cooked zucchini, stir till it wilts or place raw on top of zucchini in pie?
Mozzarella – do you shred or slice?
Hi Liz, lots of good question. Here are my answers:
Zucchini – yes I leave the skin all as it is rich in nutrients and tender when cooked.
Spinach – yes I add to the cooked zucchini and stir until it wilts. This allows me to squeeze the excess juice out of it before placing in the crust so the quiche does not get too soggy.
Mozzarella – I shred it.
I hope this helps! Enjoy!