Zucchini Quiche + Pioneer Woman {GIVEAWAY}

It’s that time of year when those of us who garden have far more zucchini than we know how to eat.  You can’t go wrong with zucchini bread and zucchini soup, but once your freezer and tummies have had their fill of the garden prodigy, what happens next?  Zucchini Basil Quiche, that’s what!   My kids, who sometimes give zucchini the evil eye at the dinner table, gave this recipe two thumbs up (and a whole lot of crumbs on the floor), so I’m calling it a summer bounty mess success!

{Don’t forget to scroll to the bottom of this post to enter a giveaway to win Ree Drummond’s favorite kitchen essentials + both of her cookbooks!}

I recently had the pleasure of attending a webinar with Ree Drummond, The Pioneer Woman.  Being her usual charming self, she introduced a few of us bloggers to her newest kitchen find – Land O’Lakes Butter with Olive Oil and Sea Salt.   Oh butter, delicious butter, of course!

This butter can knock a piece of toast or a bowl of popcorn out of the park.  It also adds a new burst of flavor to so many ordinary recipes.  As Ree demonstrated, this butter works so well with savory dishes – chicken, veggies, etc.    And it takes this simple Zucchini Basil Quiche to a new, very satisfying level.

Cooking the zucchini in Butter with Olive Oil and Sea Salt brings out all of the vegetable’s best flavors.  Adding some of the Butter with Olive Oil and Sea Salt into the pie crust makes it even tastier.  Combined with some cream, some cheese, and some fresh basil, this quiche will be your new summer favorite.  I’m already lamenting the end of summer and all of its fresh fruits and veggies.   I love Autumn, but I’m not sure I’m ready for it yet.  Just a few more weeks . . .

Zucchini Basil Quiche


 one 9-inch baked pie shell (I like this recipe, but a Pillsbury crust works too!)
2 tablespoons Butter with Olive Oil and Sea Salt
2 medium zucchini, grated
1 small onion, grated or sliced thin
1 garlic clove, minced
1/4 cup chopped fresh basil
1/4 cup all purpose flour
2 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated fontina cheese
2 tablespoons whole milk


Preheat oven to 350 degrees Fahrenheit.  Using food processor with grater attachment, grate unpeeled zucchini and peeled, quartered onion.  Heat butter in a large non-stick skillet over medium heat.  Add zucchini, onion, garlic and stir to coat well with butter.  Cover and cook over medium-low heat until vegetables have released their liquid and are tender, about 6 minutes.   Uncover and cook, stirring occasionally, until bottom of pan is dry, approximately 3 to 5 minutes more.

Transfer zucchini mixture to a medium bowl and cool for 5 minutes. Stir in chopped basil and flour.

In a medium bowl, whisk together eggs, cream, salt, pepper, nutmeg.  Stir in zucchini mixture and cheese.  Pour into cooled pie crust.  Brush edges of pie crust with 2 tablespoons whole milk.  Place on center rack of oven and bake until crust is golden and center of quiche is just set, approximately 30 minutes.  Cool on wire rack for 15 minutes.  Serve warm or at room temperature.  Makes 8 servings.

{Pioneering with Butter GIVEAWAY}


Two cookbooks from Ree Drummond + Ree’s favorite kitchen essentials + a full value coupon redeemable for  Land O’Lakes Butter with Olive Oil and Sea Salt


  • Leave a comment on this blog post. 
  • Contest ends September 5, 2012 at 5pm MST. 
  • Open to US States only
  • Winner will be chosen via random.org

Optional Extra Entries – Leave a separate comment for each entry:

  • Follow Some the Wiser on FB
  • Follow Some the Wiser (Allison Ruth) on Pinterest
  • Share your favorite butter recipe (or link to it) in the comments
  • Share this giveaway on twitter or FB and leave a link to your post here. 

    And the winner is Marlies: “this recipe looks delicious . . .i can’t wait to try it” .  Thank you everyone who participated! 

Disclosure: The author received a gift package from Land O’Lakes, including two cookbooks, awhisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

This entry was posted in breakfast, food, giveaway, lunch. Bookmark the permalink.

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