Directions

1. 1

   Preheat your oven to 375°F. Using a mandoline, food processor, or sharp knife, slice the zucchini into thin, even rounds approximately 1/8 inch thick.

2. 2

   Spread the zucchini slices on a large cutting board or baking sheet and sprinkle salt generously over them. Toss with your hands to coat evenly. Let the salted zucchini sit undisturbed for 20–30 minutes to draw out excess moisture.

3. 3

   Transfer the salted zucchini to a clean cheesecloth or fine-mesh strainer and squeeze firmly to remove as much liquid as possible. Set the drained zucchini aside.

4. 4

   In a mixing bowl, lightly beat the eggs with a fork until blended. Add the milk and whisk gently to combine. Season the egg mixture with salt and black pepper to taste. Stir in 1 cup of the shredded cheddar cheese until evenly distributed.

5. 5

   Arrange half of the drained zucchini slices on the bottom of a lightly buttered 9-inch quiche pan or pie dish, overlapping them slightly if needed. Sprinkle 1/4 cup of cheddar cheese over the first layer of zucchini.

6. 6

   Layer the remaining drained zucchini slices on top of the cheese. Carefully pour the egg and milk custard mixture evenly over the zucchini layers, ensuring it fills the gaps. Sprinkle the final 1/4 cup of shredded cheddar cheese over the top.

7. 7

   Place the quiche in the preheated 375°F oven and bake for 50–60 minutes, until the custard is just set in the center (a knife inserted near the middle should come out clean or with just a few moist crumbs) and the top is golden brown.

8. 8

   Remove the quiche from the oven and allow it to cool for 5–10 minutes. Serve warm, or refrigerate and serve chilled.