Zucchini Quiche Recipe
Summer zucchini season is here and this healthy zucchini quiche recipe is perfection. Fresh vegetables and fun seasonings swirled into a hot, cheesy, egg bake in a light flaky crust is perfect for breakfast, a light dinner or even to make for a weekly lunch meal prep.
Equipment
- 1 cheese grater I like this attachment for my stand mixer
- 1 whisk or fork
- 1 wooden spoon
- 1 shrap knife
Ingredients
- 4 cups zucchini thinly sliced (approx. 2 medium zucchini)
- 1 cup yellow onion
- ½ cup butter
- ¼ tsp oregano
- ¼ tsp sweet basil
- ¼ tsp garlic powder
- 2 tbsp parsley flakes
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella freshly shredded
- 2 eggs
- 1½ tbsp dijon mustard
- 1 pie crust like this one found in freezer section
Instructions
- Preheat oven to 375 degrees
- Remove frozen pie crust from freezer and bring to room temperature on counter while you prepare the quiche filling
- Thinly slice 2 medium zucchini horizontally into coin shaped slices. I try to make zucchini slices approx 1/8" thick.
- Dice the yellow onion. You will want approx 1 cup.
- In a large skillet or fry pan, melt 1/2c butter over medium heat. Add zucchini and onion and cook until tender while stirring occasionally.
- While veggies are cooking, crack 2 eggs into a large bowl. Using a fork or a whisk, beat eggs for approx 30 seconds.
- Grab a small bowl to mix a spice blend. Add 1/4t oregano, 1/4t sweet basil, 1/4 t garlic powder, 2T parsley flakes, 1/2 t salt, and 1/2 t pepper . Stir with a fork to combine spices, and pour the spice blend into the bowl of egg stirring until completely combined.
- Stir 2 cups of fresh grated mozzarella cheese into the egg mixture. Tip: I always recommend buying a block of mozzarella and grating it yourself vs buying pre shredded. Though convenient, the shredded cheese from the grocery store has a coating added to it to prevent it from clumping, but that coating also prevents it from melting well.
- Stir the cooked veggies into the large bowl as well and give everything a good stir until the veggies are completed coated in the egg mixture.
- Your pie crust should be fairly thawed by now. Use a fork to prick uncooked pie crust a few times. Smear 1.5 T of Dijon mustard onto the inside of pie crust. Smear some up the sides of the crust as well.
- Pour the quiche mixture from the large bowl into the pie crust.
- Bake at 375 degrees for 20-25 minutes or until center is cooked through and you have a slightly brown crust. Let cool for 5 minutes before cutting into it.
- Slice and serve. See full post for serving ideas.
Notes
Store leftovers in an airtight container, or plastic wrap in the fridge for 3-4 days.
Looking for more veggie packed summer recipes? Try these...
Polish Sausage Pasta
Sheet Pan Veggies
Southwest Sweet Potato Bowls
Nutrition
Serving: 1sliceCalories: 428kcalCarbohydrates: 21gProtein: 14gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 738mgPotassium: 365mgFiber: 2gSugar: 4gVitamin A: 989IUVitamin C: 18mgCalcium: 239mgIron: 2mg
Tried this recipe?Let us know how it was!
