1-Step 1: Prepare the Zucchini Wash and grate 1 pound of zucchini. Place the grated zucchini in a colander and mix with ½ teaspoon salt. Let it sit for about 10 minutes to draw out the moisture. Afterward, rinse the zucchini thoroughly with cold water and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This step is crucial to prevent a soggy quiche.

2-Step 2: Prepare the Baking Dish Preheat your oven to 350°F (175°C). Generously grease a 9-10 inch pie plate with 2 teaspoons of butter, ensuring all sides are well coated. This will help prevent sticking and make for easy serving later.

3-Step 3: Prepare the Egg Mixture In a large mixing bowl, beat 6 large eggs with 1 cup of heavy cream until well combined. Add in the ½ teaspoon dried dill, 2 tablespoons chopped fresh chives, and ¼ teaspoon white pepper. Mix thoroughly to distribute the herbs evenly throughout the mixture.

4-Step 4: Layer the Ingredients To prevent all the zucchini from sinking to the bottom, layer the ingredients in the pie plate. Start by placing ¼ of the smoked gouda cheese in the bottom of the prepared dish. Add ⅓ of the squeezed zucchini on top of the cheese. Repeat this layering process, alternating between the remaining cheese and zucchini, until all ingredients are used.

5-Step 5: Add the Egg Mixture and Bake Pour the egg and cream mixture evenly over the layered zucchini and cheese. Place the pie plate on the middle oven rack and bake for 40 to 50 minutes. The quiche is done when it’s golden brown on top and the center is slightly soft (it will continue to set as it cools).

6-Step 6: Cool and Serve Remove the quiche from the oven and allow it to cool to room temperature before slicing and serving. This cooling period helps the quiche set properly and makes for cleaner slices. Serve warm or at room temperature.