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Mushroom Zucchini Quiche

The cornmeal crust in this quiche makes for a nice flavor profile. Rosemary is the perfect complement to the vegetables in this quiche.Mushroom Zucchini Quiche

Serves 6-8.



  • 1/2 c all-purpose flour
  • 1/2 c yellow cornmeal
  • 1 Tbsp sugar
  • 1/2 tsp dry rosemary
  • 1/4 tsp salt
  • dash white pepper
  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 4 to 5 Tbsp ice water


  • 2 Tbsp olive oil
  • 4 c fresh mushrooms, coarsely sliced
  • 1 1/2 c zucchini, sliced
  • 1 c green onions, slices
  • 2 cloves garlic, minced
  • 1 tsp dry rosemary
  • 4 eggs
  • 1-12 oz can evaporated milk
  • 1/4 c Parmesan cheese, grated (divided use)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • dash paprika


  1. To make the crust, blend all-purpose flour, cornmeal, sugar, rosemary, salt, and white pepper in a medium bowl. Cut the butter into the flour mixture with a pastry cutter or fork until the butter bits form 1/8 to 1/4 inch bits and are evenly distributed in the dry ingredients. Add the ice water a tablespoon at a time, mixing in with fingertips, until the dough just comes together. On a floured surface, roll dough into 10 inch disk. Place it in a 8.5″ x 2″ round cake pan or 6 cup quiche pan and crimp the edges. Place in freezer while preparing filling.
  2. Preheat the oven to 350 degrees F. In a large skillet, heat the olive oil and saute the mushrooms, zucchini and green onion for about 3-4 minutes. Add garlic and saute another minute. Remove from heat, add rosemary, stir, and set aside to cool a bit.
  3. In a large bowl, beat the eggs lightly. Add the evaporated milk, 3 tablespoons of the Parmesan cheese, salt, and white pepper; beat lightly again. Distribute the sauteed vegetables evenly in the chilled crust. (Include a bit of liquid that may come from the mushrooms, but no more than a few tablespoons.) Pour the milk mixture evenly over the vegetables. Top with the remaining tablespoon of Parmesan cheese and the paprika. Bake for 60 minutes, or until set up and rich brown color. Allow to cool at least 15 minutes before cutting and serving with a green salad.

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