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This delicious zucchini quiche has a creamy, savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.
I love using fresh vegetables in my savory breakfast recipes! It adds so much flavor, and it’s great to start the day by eating your vegetables. I add veggies to my omelets, in my breakfast casserole, or garnish with fresh veggies on top of my breakfast enchiladas.
Homemade Zucchini Quiche Recipe
Quiche is such a unique and delicious meal! Anytime that I can make a recipe adding in more vegetables and of course cheese, I take it! This zucchini quiche recipe may end up being one of my favorite. The thin slices of zucchini are topped with a creamy egg mixture and combined with melted cheese….It’ss insanely delicious. It makes a delicious breakfast or even a light dinner!
My garden is always exploding at this time of year with fresh zucchini and I am always looking for new recipes that I can make to use it all up. This zucchini quiche is perfect because you can make it ahead of time and freeze it for later. That means that you will be enjoying fresh zucchini even into those fall months. And trust me, after you taste the goodness of the Italian seasonings and a flaky pie crust, you will want to make this over and over again!
Ingredients You Need to Make Zucchini Quiche
This recipe only uses a few simple ingredients. So go ahead and get those zucchinis out of your garden and start cooking! To find the exact measurements, check out the recipe card at the bottom of the post.
- Pie Crust: You can make your pie crust from scratch (try using my grandma’s recipe– it’s perfection!) or you can buy a pre-made crust from the store.
- Eggs: I always like to use large eggs whenever I am cooking or baking.
- Heavy Cream: This is the base for the egg mixture and makes the texture extra creamy.
- Zucchini: Slice your zucchini nice and thin and don’t worry about peeling it Just go ahead and leave the skin on.
- Mozzarella Cheese: I love the taste of mozzarella cheese in this quiche but you can use any other cheese (like cheddar cheese or parmesan cheese) that you prefer.
- Italian Seasoning: Try making your Italian seasoning from scratch using this recipe. It is so good and you will never go back to store-bought.
- Salt and Black Pepper: These will enhance all of the flavors in the quiche!
How to Make Zucchini Quiche
This quiche only takes about 15 minutes to put together and the rest of the time is hands-off while it’s cooking in the oven! And you can even make it ahead of time so that you can just warm up a slice whenever you are ready to eat it!
- Preheat: Preheat the oven to 375℉.
- Prepare pie crust: Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- Cook zucchini: In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
- Whisk: In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
- Add cheese: To assemble the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
- Combine: Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.
- Bake: Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Why is it Soggy?
Nobody wants their zucchini quiche to be watered down and soggy! There are 2 things in this recipe that I have included to make it so that this doesn’t happen. Leave the peel on your zucchini and cook your zucchini. These steps make it so that your zucchini is still fresh and delicious but it doesn’t water down your quiche.
Storing Leftovers
Here are my tips for storing and reheating zucchini quiche! You’ll be able to enjoy this flaky delight even days after you make it!
- In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 3 days.
- In the Freezer: Wrap your quiche in plastic wrap and place it in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
- Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
Try More Zucchini Recipes
I love when my garden is bursting with zucchini! I get to make all my favorite zucchini recipes. And trust me, there are some good ones that you definitely don’t want to miss. Here are some you should try out. Good luck picking a favorite!
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Cheesy Zucchini Quiche
Ingredients
- 1 Pre-Made Pie Crust homemade or store-bought
- 4 Large Eggs
- 2 Cups Heavy Cream
- 1 pound Zucchini, sliced thin with skin on
- 1 1/4 Cups Mozzarella Cheese shredded, divided (any cheese works)
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
- Preheat the oven to 375℉.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
- In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
- To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
- Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.
- Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the quiche be frozen
Yes! Wrap your quiche in plastic wrap and place it in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
I used a refrigerated pie crust for this recipe, added several slices of crumbled bacon on top of the zucchini when I put the pie together. I had to bake an extra 5 minutes and used a crust guard. I let the quiche cool about 20 minutes while I cut up a cantaloupe for a side. The quiche turned out almost perfectly!! When I make it again I’ll add 1/2 tsp garlic powder to the egg mixture.
I left a negative review yesterday and it seems to have disappeared. I thought this quiche came out too soft and mushy. Do you delete the negative reviews? I was going to say that the second day, it was firmer and tasted better.
I made this recipe exactly as listed. I made my own crust, which came out good. I baked it for 45 minutes an anxiously anticipated a slice for dinner. It looked beautiful when it came out of the oven. Unfortunately, the inside was soft and mushy, and it didn’t taste good. The consistency really ruined it for me, but it also needed more flavor. I would not recommend this recipe or make it again.
Oh no! I’m so sorry that it didn’t work out for you! Since ovens are all different, you may try cooking it for a little bit longer, until the center is set.
This was very good. I used half mozzarella and half cheddar. I’m glad I did – the cheddar gave it a little more flavor. I’ll definitely make it again,but may add some cayenne pepper and nutmeg to the flavorings.
Note: I used Marie Callendar’s frozen deep-dish pie crust and I needed to use both in the package, as the zucchini overfilled the 1st pie. If someone is making this, I would recommend having a 2nd crust ready to use. Good news is now I have TWO pies – yummmmm!
I agree with the needing two crusts! I had only one crust so I used that one and then did a crustless version for the second one. I used a pecan crust to cut down on carbs and it turned out great with this recipe. So good!
There isn’t A servind size listed for this recipe only that there are 3152 kcal
( hopefully for the whole pie). As someone trying to be a bit more conscious of calories per serving I would really appreciate this information before I make this delicious sounding quiche.
It’s an estimated 394 calories per slice!
Why do you need to cook the zucchini in a skillet first? Won’t it cook while baking?
It will cook while it’s baking, but I like to make sure they start out soft before cooking them in this recipe.
It was delicious. I used yellow squash and pepper jack cheese, because that’s what I had. The only thing I would suggest is to add 3 eggs and only 1 cup of cream. I had to much egg mixture. Or, add another pound of squash and more cheese, and make a second pie🥰 It was very easy and quick to make!
Looks good! I am going to try it without the pie crust.
Sounds delicious! Let me know how it turns out!!