Zucchini Quiche with Potato Crust

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Last summer, we spent a few days in Prince Edward County. What a pretty place! We loved this tiny region with the beautiful sand beaches and dunes! Home to over 40 wineries, it has become a hotspot for food and drink where chefs source most of their ingredients locally. The few eateries we have visited didn’t disappoint!

One of the menu items I tried was a zucchini pie with a potato crust. I wasn’t sure what to expect and figured it would be a mashed potato crust or something made out of potato flour. Instead, the crust consisted of sliced potatoes which were nice and crispy around the edges.

Finally, I have gotten around to trying it out at home. It turns out, it is less work than a traditional crust and saves time on dishes!

A little side note: Because zucchinis release liquid while cooking,  I have precooked them so that I don’t end up with soup instead of quiche! You could also let the sliced zucchinis sit in a colander, sprinkle salt over them and wait a few hours for the liquid to release. But since I am already sautéing the onions, I find it faster to just add the zucchinis to the pan. Just drain the zucchinis and onions if there is any liquid.

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Ingredients for a 9″ pie dish

1 -2 medium sized baking potatoes
oil for brushing

2-3 zucchinis, sliced
1 onion, diced
1-2 cloves of garlic, crushed
3 eggs
2/3 cup cream
salt, pepper, nutmeg, and thyme to taste
about 1 1/2 cups grated cheese, preferably a sharp cheese  (I used aged cheddar)


Preheat the oven to 400 degrees. Peel the potatoes and thinly slice them lengthwise. Grease the pie dish and line it with the potato slices so that they are overlapping around the edges. (You can re-arrange the slices properly after pre-baking to avoid gaps.) Brush the potato slices with oil and sprinkle with some salt. Bake for about 10-15 minutes until they are slightly softened and pliable. Remove from the oven and turn the temperature down to 350 degrees.

While the potatoes are in the oven, sauté the onions, add the zucchini slices, season with salt, pepper, a few dashes of nutmeg and thyme, and cook until lightly browned and softened. At the last minute, add the garlic, stir well and remove from the heat. Fill the vegetable mixture into the prepared crust.

In a separate bowl, beat the eggs and cream and season with some salt. Pour over the filling and sprinkle with cheese.

Bake for 20-30 minutes until set.

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