Easy Zucchini Quiche Recipe
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This Zucchini quiche is one of those recipes that looks like you spent hours in the kitchen but comes together so easily! Like my Spinach Feta Quiche and my Bacon quiche, this zucchini filled quiche It is rich and satisfying.
Made with tender zucchini, two kinds of cheese, and a delicious egg filling. A refrigerated pie crust keeps things simple and easy (my life motto), without sacrificing a single bit of flavor.
I started making this quiche when my mom’s garden was practically throwing zucchini at me. I needed something that felt a little special but did not require a lot of effort, and this recipe delivered every time.
If you love recipes that celebrate fresh vegetables, my Easy Tomato Gouda Quiche is proof that a simple quiche can feel really elegant. It is another great one to keep in your back pocket for brunch or a light dinner.
Why You’ll Love This Recipe
- Great way to use fresh zucchini
- Easy to prepare
- Perfect for breakfast, brunch, or dinner
- Can be made ahead
- Freezer-friendly
- Family-friendly
- Great for meal prep
- Easily customizable
Ingredients for Zucchini Quiche
- Zucchini – Two medium zucchini sliced thin is just right. Look for firm zucchini with no soft spots for the best texture in your quiche.
- Eggs – Six large eggs give this quiche a rich, sturdy filling. Let them sit at room temperature for a few minutes before you start.
- Mozzarella and Parmesan – Using two cheeses is what makes this so good. Mozzarella gives you that melty, creamy texture and Parmesan adds a salty, savory punch on top.
- Ground Nutmeg – Do not skip this! It is a small amount but it adds a warmth to the egg filling that makes this quiche taste extra special.
- Refrigerated Pie Dough – A store-bought 9-inch refrigerated pie dough makes this simple and easy to pull together on any night of the week.
Substitutions & Alterations
This recipe is easy to make your own. Here are a few ideas:
- Swap the mozzarella for shredded Gruyere, Swiss, or provolone for a different flavor profile.
- You can add in other vegetables like sliced mushrooms, diced bell pepper, or baby spinach along with the zucchini.
- Use a homemade pie crust if you prefer baking from scratch.
- Swap fresh basil for fresh dill or chives as a garnish.
- For a crustless version, simply skip the pie dough and grease your pie dish well before pouring in the filling.
How to Make Zucchini Quiche
Step by Step Instructions Overview. Full details in recipe card.
Step 1 Preheat your oven and let the refrigerated pie dough sit at room temperature for 10-15 minutes. Press it into your pie dish, crimp the edges, and prick the bottom with a fork. Par-bake the crust on a sheet pan for 10-15 minutes until it is just set.
Step 2 While the crust bakes, heat olive oil in a large skillet over medium heat. Saute the onion and zucchini for 7-10 minutes until softened. Transfer half of the zucchini mixture into the par-baked crus
Step 3 In a medium bowl, whisk together eggs, milk, salt, pepper, nutmeg, garlic powder, mozzarella, and 4 tablespoons of Parmesan. Pour the mixture over the zucchini in the crust. op with the remaining zucchini and the last 2 tablespoons of Parmesan.
Step 4 Bake for 55-60 minutes until the center is set. If the edges start to get too dark, cover loosely with foil.
Step 5 Let the quiche cool for 10-15 minutes before slicing.
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My Spinach Feta Cheese Quiche follows a very similar process and is just as easy to pull together on a busy morning.
Timesaving Tips & Tricks
- Let the refrigerated pie dough sit out while you gather all your other ingredients. This makes it easier to press into the dish without cracking.
- Saute the zucchini and onion while the crust par-bakes to save time.
- You can saute the vegetables a day ahead and store them in the fridge until you are ready to assemble.
- If the center of the quiche still seems jiggly after 55 minutes, give it an extra 5 minutes. It will also firm up as it cools.
- A sheet pan under the pie dish catches any drips and also helps the bottom crust bake more evenly.
- Store leftovers in an airtight container in the refrigerator.
If you love easy dishes that work for both breakfast and dinner, my Broccoli and Cheese Quiche is another one your whole family is sure to love. You can find even more ideas in the easy breakfast and brunch recipes collection.
How to Serve Zucchini Quiche
Serve a slice warm with a simple green salad on the side for a light dinner.
How to Store Leftover Zucchini Quiche
Allow the quiche to cool completely before storing. Store leftover zucchini quiche in an airtight container in the refrigerator for up to 3-4 days.
To reheat, warm individual slices in the microwave for 1-2 minutes or place in a 325°F oven for about 10 minutes until heated through.
You can also freeze this quiche. Wrap individual slices tightly in plastic wrap, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Do I have to par-bake the crust? Yes, it is worth the extra step! Par-baking helps prevent a soggy bottom crust. It only takes 10-15 minutes and you can saute your vegetables at the same time.
Why is my quiche still jiggly in the center? A little jiggle in the very center is okay when you pull it from the oven. The quiche will continue to set as it cools. That 20-minute rest is important before you slice it.
Can I make this quiche ahead of time? Absolutely and I do this all the time. You can bake the quiche a day ahead and store it in the refrigerator. Reheat gently in the oven before serving.
Can I use yellow squash instead of zucchini? Yes! Yellow squash works great as a swap or you can use a mix of both for a fun pop of color.
Do I need to salt and drain the zucchini first? This recipe skips that step by sauteing the zucchini first, which cooks off the extra moisture. Just make sure not to rush the saute step.
More Quiche Recipes You’ll Love
Zucchini Quiche
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
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