Zucchini or Spinach Quiche


The quiche recipe in Nourishing Traditions is absolutely delicious, and if you haven’t tried it yet, I suggest you give it a try. Quiche is always a crowd pleaser and this recipe is dressed to impress.

Like many of the easy-to-make French-inspired dishes in Nourishing Traditions, this one is full of flavor and can be made easily with a little bit of planning. You can substitute many different veggies that you have on hand, frozen spinach (squeezed of all water), kale or chard, mushrooms would work well.

The flaky crust is spot on and the creaminess of the quiche itself is mouthwatering due to the addition of the crème fraîche.

The primary quiche recipe in the book is for Red Pepper Quiche. Underneath that recipe you’ll find several more quiche variations. I chose to make the Zucchini Quiche with the Flaky Pie Crust recipe from Nourishing Traditions instead of the Yoghurt Dough. (I will definitely be trying it though next time to see how it compares.) This dish was amazing!

Tips for making Quiche

  • Be absolutely sure to set aside time for the zucchini to drain after you’ve added the salt to it. Too much water will make the quiche messy and the eggs won’t set well. With the crème fraîche (or piima cream) added in with the eggs it’s too risky to take that chance. If you can let the zucchini drain for an hour, that would be best.
  • I’d recommend cooking the crust for 10-12 minutes. I pre-cooked mine for 15 minutes and I think that it was too hard in the end. Luckily the buttery flakiness made up for it. (Oh! That crust was truly amazing.) Lowering the oven temperature a bit will help too.

Zucchini Quiche




Serves 4-8

Page in NT: 445


  • 1 recipe flaky pie crust or 1/2 recipe yoghurt dough
  • 2 medium zucchini, cut into a julienne (or 1 bag frozen spinach, defrosted and drained and squeezed of water)
  • 1 medium onion, finely sliced
  • 2 Tablespoons extra virgin olive oil
  • 3 egg yolks
  • 1/2 cup crème fraîche or piima cream
  • sea salt and pepper
  • 1 cup freshly grated Parmesan or Monterey Jack cheese


  1. Roll out the dough and line a 10-inch French-style tart pan / springform pan. (The bottom will be removable.)
  2. Half bake the crust at 325 degrees F for 15-30 minutes. (Time will be longer if it’s the Yoghurt Dough Crust.)
  3. Meanwhile, slice the zucchini a julienne using a slicer of food processor. Toss with 1 Tablespoon salt and let drain in a colander for 1/2 hour.
  4. Meanwhile, sauté onions in olive oil until soft. Set aside.
  5. Beat yolks with cream, seasoning with half of the cheese.
  6. Once the zucchini is ready rinse and squeeze dry in a dish towel. Mix together with sautéed onions and strew over the crust.
  7. Pour egg mixture over and top with remaining cheese.
  8. Bake at 350 degrees F for 1/2 hour.

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