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Zucchini Quiche Recipe

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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. 

Zucchini Quiche fully baked on grey and white striped napkin

Why make a Zucchini quiche?

If you have a vegetable garden, or frequent the farmers market, odds are by late summer, you have an abundance of zucchini on your hands and are looking for some good zucchini recipes to try. I mean, you can only eat so many “zoodles”, right? 

This delicious zucchini quiche is such a simple dish, but its just bursting with flavor.

Quiche is a traditional French dish that typically contains egg, cheese, vegetables and sometimes meat, baked in a pie crust shell in the oven. Sort of an egg pie if you will. Making a quiche is a great way to use up whatever “clean out the fridge” ingredients you have on hand. Try using different types of cheese like: Swiss cheese, cheddar, or feta. Play with different veggies, like bell peppers, asparagus, or spinach. Fresh zucchini not you thing? Try swapping it for yellow squash. Want to add meat? Toss in some diced ham or bacon. 

I keep it simple by using a frozen store-bought pie crust, but if you have a homemade pie crust recipe that you love, go for it! 

Ingredients needed for Zucchini Quiche recipe

  • zucchini
  • onion
  • butter
  • salt and pepper
  • parsley flakes
  • oregano
  • sweet basil
  • garlic powder
  • shredded mozzarella
  • pie shell (like this one found in freezer section)
  • eggs
  • dijon mustard
ingredients for zucchini quiche recipe

How to make Zucchini Quiche

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.

slice zucchini into coin shaped 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. 

cooked vegetables in pot

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.

measuring spoon adding garlic powder to spice mixture in a small bowl

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 and give everything a good stir until the veggies are completed coated in the egg mixture. 

egg mixture and cooked vegetables mixed together in pan on stove ready to pour into pie shell

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. 

smear pie shell with Dijon mustard

Pour the quiche mixture from the large bowl into the pie crust.

Zucchini quiche recipe ready to go in the oven

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. 

Overhead shot of Zucchini Quiche recipe fully baked on grey and white striped napkin with fresh herbs as garnish

Slice and serve.  

a slice of Zucchini Quiche on a plate. The rest of the quiche in background.

Store leftovers in an airtight container, or plastic wrap in the fridge for 3-4 days.

What to serve with quiche

The great thing about quiche is that it can really be served as any meal. It has nice protein from the eggs and  cheese, and if using a meat like ham, bacon or sausage, that adds protein too. Quiche typically has fresh vegetables, dried or fresh herbs, and some kind of a pastry crust.  So its sort of a full balanced meal in its self. Below are some ideas for serving depending on on the time of day.  

Serving quiche at breakfast: If serving a meatless quiche like this Zucchini quiche recipe, I would serve some sausage or crispy strips of bacon on the side. If I was trying to keep my meal vegetarian, I’d pair the quiche it with mini yogurt parfaits (scoop vanilla greek yogurt into a small dish, top with fresh berries, granola and shredded coconut).

Serving quiche at lunch: Pair with a fresh fruit salad and a green side salad like this one.

Serving quiche at dinner: With a large slice of quiche as the main dish, serve with roasted vegetables like these, and a side roasted sweet potato or pan dried Yukon gold potatoes and onions. 

Since I use store bought pie crusts, they come in a metal pie tin. If you want to make this meal a little nicer for you guests, transfer to a cute pie plate like this

a slice Zucchini Quiche on plate with a fork, grey and white striped napkin and fresh herbs

FAQ’s

Can you freeze cooked zucchini?

Yes! Zucchini is can last in the freezer for up to 3 months, but you need to do a few things to it before freezing to help preserve flavor and texture. Cut the zucchini into your coin shape slices. Submerge the zucchini slices into boiling water for approx. 3 mins. This process is called blanching. Remove zucchini from water and plunge into a cold water ice bath or rinse with cold water to stop the cooking process. Store in plastic bag or airtight container in freezer. When you are ready to use, simply defrost and its ready to toss into a pan to sauté.

How long does zucchini last after its picked?

Zucchini can last up to 2 weeks after being picked. For best results, keep it whole and do not wash it, or slice until you are ready to use it. Store the whole zucchini in the crisper drawer in your refrigerator as it has low humidity and will help the zucchini last longer.

Can you make Zucchini Quiche ahead of time to serve at a later date?

Quiche freezes pretty well, so its a good dish to make a head of time and serve later. I often double this recipe and freeze one of them to have on hand for a future quick meal. Follow the entire recipe and fully bake the quiche. Let it cool completely and wrap the entire quiche tightly in plastic wrap. I then put wrapped quiche into a plastic ziplok bag, press it to remove as much air as possible, and then close tightly. This double wrap will help prevent freezer burn. When ready to eat, remove from freezer and let thaw. Reheat in oven at 350 degrees until warmed though.

Bonus Recipes

Looking for more veggie packed summer recipes? Try these…

Polish Sausage PastaPolish Sausage Pasta in a pan ready to serve

Sheet Pan VeggiesTongs holing roasted broccoli with Roasted Vegetables on a Sheet Pan in background

Southwest Sweet Potato Bowlssouthwest sweet potato bowls

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Overhead shot of Zucchini Quiche recipe fully baked on grey and white striped napkin with fresh herbs as garnish

Zucchini Quiche Recipe

Liz Olberding @ Up North Nosh
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. 
Prep Time 10 minutes
Cook Time 10 minutes
bake time 25 minutes
Total Time 45 minutes
Course Breakfast, dinner, lunch, Main Course
Cuisine French
Servings 6 people
Calories 428 kcal

Equipment

  • 1 large skillet or fry pan
  • 1 large mixing bowl
  • 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
  • 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
Keyword quiche, summer recipe, zucchini, zucchini quiche
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