Meatless Monday anyone? This Cheesy Zucchini Quiche is super simple to make and perfect for any meal of the day! If you don’t have any quiche lovers in your home, you certainly will after this one!
Zucchini Quiche Recipe
Oh friends, quiche is one of my favorites! It is such a simple dish to prep and execute and you can make it to suit your own taste! Whether you have a favorite ingredient or just need to use up some aging items in your fridge, quiche is definitely your friend!
I feel like quiche is often over-looked and underrated – which is crazy to me because it is a cornerstone brunch recipe! But don’t limit this delicious recipe to just a brunch item! Today I’m showing you how to make the perfect, any time of day, cheesy zucchini quiche with a whole list of add-ons if you choose! So let’s get started!
What is a Quiche?
Traditionally a french cuisine, quiche is a savoury dish that consists of a pastry crust filled with eggs, milk and cream, vegetables, and meat or seafood. It has been particularly known as a “party’ food, but I’m telling you – I’ve eaten it for breakfast, lunch, and dinner. Talk about versatility!
Ingredients Needed To Make Zucchini Quiche
- Pie Crust – I made my own quiche crust, but you can use a store bought pie crust version to save time if needed.
- Eggs – It’s not a quiche without them!
- Dry ingredients – flour, salt and pepper.
- Basil – fresh if you can find it!
- Oregano – fresh is best!
- Wet ingredients – ice water, milk, butter, shredded mozzarella.
- Onion – chopped, or grated
- Zucchini – sliced, please!
How To Make Zucchini Quiche
- Prepare pie crust: Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance – continue pulsing while adding cold water. The dough will begin to stick together.
- Form the dough and refrigerate: Flour your work surface and roll out the dough, then kneading until it comes together – do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.
- Preheat oven: To 400 F degrees.
- Make the filling: In a medium skillet melt the butter and add in basil and oregano. Mix in onion and allow to sauté for 3-4 minutes – once soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.
- Roll out pie crust: Roll our the disc so it is about 12 inches in diameter – then unroll into a 9 inch pie or quiche plate and flute the edges.
- Assemble the quiche: Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake the quiche: Bake on the lower oven rack from 30 – 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving and voila!
What Other Ingredients Can I Add To My Quiche
The list is absolutely endless! Part of what makes this dish great, is how versatile it is! Please keep in mind, any meat products should be cooked first before adding to your quiche mixture! Some of my favorite add-ins include:
- mushrooms
- bell peppers
- caramelized onions
- bacon or ham
- smoked salmon
- feta and goat cheese
- spinach and kale
- garlic
- fresh herbs such as parsley or dill
What Texture is Quiche Supposed To Have
First, quiche is NOT a frittata! Frittata’s are sturdy and solid while quiche is meant to be moist and melt in your mouth. Quiche is essentially “egg pie”. And while that doesn’t sound overly appealing, just keep in mind that quiche is meant to be creamy and soft with contrast from the textures of your chosen ingredients; in our case, zucchini. Each forkful should be rich but have a delicate mouthfeel!
How To Serve Zucchini Quiche
Hot or Cold? – it’s completely up to you! I much prefer a bit of warmth to my quiche but I do know people who love it cold! A veggie quiche such as this one, goes incredible with homemade chicken noodle soup, a fresh salad or a piece of fresh bread! Need a couple suggestions? I got you.
- Kale and Quinoa Salad with Lemon Vinaigrette
- Chopped Salad with Orzo and Corn
- Fast and Easy No Knead Bread
- Cheddar Olive Thyme Bread
How To Store Leftover Quiche
Quiche will last in the fridge for 3-4 days in an airtight container. It can also be frozen for 2-3 months. Don’t forget, because quiche is a custard, it needs to be refrigerated within 2 hours of cooling.
How To Reheat Quiche
The best option for reheating quiche is in the oven. Preheat your oven to 325 degrees, cover your quiche with aluminum foil and bake for about 15 minutes.
Looking For More Brunch Recipes? Try these:
Looking For More Brunch Recipes? Try these:- Spinach Ricotta Brunch Bake
- Breakfast Burritos
- Sausage and Egg Breakfast Rolls
- Quiche Lorraine
- Sausage Potato Hash
- Easy Breakfast Pie
- Breakfast Egg Muffins
- Easy Quiche Recipe
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Cheesy Zucchini Quiche
Equipment
Ingredients
For Crust
- 1 ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper ground
- ½ cup butter unsalted, cold and cut into cubes
- 3 tbsp ice water
For Filling
- 3 tbsp butter unsalted
- 1 onion chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 3 cups zucchini sliced
- 2 cups mozzarella cheese shredded
- 3 eggs
- ½ cup milk
Instructions
- Prepare pie crust: Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance – continue pulsing while adding cold water. The dough will begin to stick together.
- Form the dough and refrigerate: Flour your work surface and roll out the dough, then kneading until it comes together – do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.
- Preheat oven: To 400°F.
- Make the filling: In a medium skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to sauté for 3-4 minutes – once soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.
- Roll out pie crust: On a floured work surface, roll out the disc so it is about 12 inches in diameter. Roll the pastry around the rolling pin, then lift the rolling pin over the pie plate and unroll the dough into a 9 inch pie or quiche plate and flute the edges. To do this, working around the perimeter, pinch sections of the dough with one hand while pushing against it with the index finger of the opposite hand to create a scalloped pattern.
- Assemble the quiche: Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake the quiche: Bake on the lower oven rack from 30 – 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving and voila!
Recipe Notes
- Quiche will last in the fridge for 3-4 days in an airtight container. It can also be frozen for 2-3 months. Don’t forget, because quiche is a custard, it needs to be refrigerated within 2 hours of cooling.
- The best option for reheating quiche is in the oven. Preheat your oven to 325 degrees, cover your quiche with aluminum foil and bake for about 15 minutes.
This was easy and delicious. I bought the wrong herbs but they worked anyway (sage and rosemary, I’d forgotten my list..) I also used a pre-made pie crust instead of making one. I have a tendency to eyeball measure and it still turned out lovely, you really can’t screw this up unless you work hard at it.
This was so good! It is now in my recipe box. The crust was amazing. Easy to make, full of flavor, and has a beautiful crispiness. I rolled it out to fit a 10” tart pan and it was just right.
This is one of my all time favorite recipes!!! Brilliant! I’m making it this week for my sons birthday. Would it be possible to make it the night before and refrigerate it? How would you suggest warming it?
Wrap the quiche in foil and bake for 15-20 minutes at 325, or until warmed through 🙂 Happy birthday to your son!
Hi Jo
Greetings from Australia!
Your zucchini quiche was great. I believe the mozzarella is essential to get a really soft gooey texture. I used about 60/40 mozzarella and cheddar (for a bit more zing)
I didn’t make the pastry although interesting to see basil, oregano and black pepper added. I used a frozen case, put egg wash on the bottom and pre-cooked about 8-10 mins before adding the filling. As the case was smaller (less filling and 2 eggs) – it cooked in 20 mins.
Hi Marilyn from Australia! I’m sure you guys are having much better weather than we are. Glad you liked the zucchini quiche. 🙂
This zucchini quiche is very good. My husband and I both did not want to stop with one piece at brunch. I substituted Monterey jack and sharp cheddar cheeses for mozzarella (which I did not have on hand) and used half and half instead of milk. I also used a prepared pie crust, added about 2 T of feta cheese and 1-1/2 T of minced garlic. Thank you!
Made this for dinner tonight with hash browns and a fruit salad, and it was delicious. Because it is so packed with cheese and zucchini, a smear portion is filling compared to most quiches. I used a combination of cheddar cheeses as that is what was in my fridge. Thanks for a wonderful recipe!
Glad you liked it Vivian!
Hi Jo – I’m a new visitor to your blog. Your food looks so good (great food styling) so I tried the zucchini quiche with a purchased pastry crust. As soon as I took it out of the oven I topped it with thin slices of fresh tomato & ribbons of fresh basil from my garden, ending with a sprinkling of grated Romano cheese. Once the flavors melded, I served it at room temperature to our dinner guests, and man-oh-man, were they impressed! It was so delicious, and the fact that I could use so much of my garden produce was a bonus! I also made a loaf of your No Knead Dutch Oven Crusty Bread to serve with the quiche. Double man-oh-man yummy!! Both of these recipes are going to be keepers in my recipe box. Keep the recipes coming, and I’ll keep trying them! Thank you!!
Thank you so much, I’m so glad you’re enjoying my recipes. 🙂
Hi, Jo! It’s nice to meet you. My name is Linda. My first time here. Your pics are absolutely stunning! They must be cuz I NEVER sign up for anything like this until now. I am 65 and a simple cook – meat and potatoes, typical Midwesterner. This looks almost too good to eat! I have a very picky husband; so, I will get to eat the whole thing. LOL! My question is what do I do when recipes require a food processor? I don’t have one, and I don’t want to invest in one until I kinda know there’s a chance I might use it. I can hear my mother laughing at me all the way from Heaven every time I attempt pie crust. Although it was simple fare, she was an excellent cook and an awesome baker. Now that you know my life story, should I just go buy a pie crust to make this? Thanks!
Hi Linda, nice to meet you too and thank you for signing up!
If you don’t have a food processor, no worries!You can use a pastry blender or two knives and do it all in a bowl, just cut the butter in with the two knives until it resembles peas then follow the rest of the instructions. Should work just as well. You can of course also buy a pie crust then just tell everyone you made it! 😉
WOW!!! That’s quite a trip you made!!! I’m impressed! What a gorgeous recipe you bearded lady you 🙂
Lol thank you Mila 🙂
Just made this nice and early this morning before the heat gets too bad. Sorry to hear about your trip but even feel worse as we are experiencing a really bad heatwave in Toronto area 🙁 Stay cool and eat plenty of ice cream or gelato!!! its a good excuse
Ok need a grocery trip again!!! lol
So creamy and perfect, loved the beautiful zucchinis in this dish, and that buttery and flaky crust, cheesy, perfect and delicious, also love how versatile it is and that it can be served for any meal during the day.