Zucchini Quiche
This easy zucchini quiche combines fresh zucchini, eggs, cheese, and a flaky pie crust for a savory breakfast, brunch, or light dinner. It's a delicious way to use garden zucchini and can be made ahead for busy mornings.
Servings: 8
Calories: 42kcal
Ingredients
- 1 9-inch refrigerated pie dough
- 1 Tablespoon extra-virgin olive oil
- ¼ cup diced yellow onion
- 2 medium zucchini cut into 1/8-inch slices
- 6 large eggs
- ½ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- ¾ cup part-skim shredded mozzarella cheese
- 6 Tablespoons grated Parmesan cheese divided
- 2 Tablespoons chopped basil or parsley optional for garnish
Instructions
- Preheat the oven to 350°F. Remove the pie dough and let it sit at room temperature for 10-15 minutes.
- Transfer the pie dough to a 9-inch deep pie dish. Use your fingertips to gently press it firmly into the bottom and sides of the pie plate. Crimp around the edges if desired.
- Prick the bottom of the pie crust with a fork. Place the pie dish on a sheet pan and transfer to the oven to bake for 10-15 minutes.
- While the crust bakes, heat olive oil in a large skillet over medium heat. Add onions and zucchini and cook for 7-10 minutes, or until the zucchini has softened. Transfer half of the zucchini to the par baked crust.
- In a medium-sized mixing bowl, add eggs, milk, salt, pepper, nutmeg, garlic powder, mozzarella, and 4 tablespoons parmesan. Gently whisk to combine.
- Pour mixture into crust and top with remaining zucchini and 2 tablespoons of Parmesan.
- Bake for 55-60 minutes, or until set in the center. If the edges look too browned, cover the quiche with foil.
- Remove from the oven and let cool for 10-15 minutes before slicing and serving. Garnish with fresh chopped basil or parsley, if desired. Enjoy.
Notes
- Salt the shredded zucchini and let it sit for 10–15 minutes before squeezing out as much moisture as possible. This helps prevent a watery quiche.
- Blind bake the pie crust for a crispier bottom if you prefer extra texture.
- Let the quiche cool for at least 10 minutes before slicing so the filling has time to set.
- Avoid overbaking. The center should have just a slight jiggle when you remove it from the oven.
Nutrition
Calories: 42kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 362mg | Potassium: 35mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 0.1mg