Zucchini Quiche is filled with tender zucchini, eggs, cheddar, Parmesan, and heavy cream baked in a flaky pie crust. It’s cheesy, creamy, and an easy way to use fresh zucchini.
I especially love making this during zucchini season when there always seems to be one more zucchini waiting to be used. It makes an easy breakfast, brunch, or light dinner.
Why I Love Zucchini Quiche
- Easy to make: Simple ingredients and very little prep.
- Cheesy: Cheddar and Parmesan add plenty of flavor.
- Uses fresh zucchini: Perfect during zucchini season.
- Anytime meal: Great for breakfast, brunch, or dinner.
About the Ingredients ⭐
- Zucchini: Use one large zucchini, thinly sliced.
- Garlic Powder & Butter: Add flavor to the zucchini as it cooks.
- Pie Shell: A prepared pie shell keeps this quiche easy.
- Eggs & Heavy Cream: Create the rich, creamy filling.
- Cheddar & Parmesan: Give the quiche plenty of cheesy flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Zucchini Quiche
Cook the Zucchini: Thinly slice the zucchini. Melt the butter in a skillet over medium heat, then add the zucchini and garlic powder. Sauté for 2–3 minutes, until slightly softened.
Make the Filling: Whisk together the eggs, heavy cream, Parmesan, and cheddar until well combined.
Assemble the Quiche: Add a layer of cheese to the bottom of the pie shell, followed by the sautéed zucchini. Pour the egg mixture evenly over the top.
Bake: Bake at 350°F for 30–40 minutes, until the center is set. Let the quiche rest for a few minutes before slicing.
Tips I Found Helpful 💙
- Slice the zucchini thin: This helps it cook evenly and keeps the quiche from getting too chunky.
- Don’t overcook the zucchini: Sauté it just until slightly softened.
- Watch the center: The quiche is done when the center is set.
- Let it rest: Wait a few minutes before slicing so the filling has time to set.
Questions Readers Ask Most
More Recipes I Love
Zucchini Quiche
Zucchini Quiche is filled with tender zucchini, eggs, cheddar, Parmesan, and a creamy filling baked in a flaky pie crust.
Ingredients
- 1 large sliced zucchini
- 1 tsp garlic powder
- 2 tbs butter
- 1 Pie Shell
- 5 eggs
- 1/2 cup heavy cream
- 8 oz cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Thinly slice the zucchini.
- Melt the butter in a skillet over medium heat. Add the garlic powder and zucchini and sauté for 2–3 minutes, until slightly softened.
- In a large mixing bowl, combine the eggs, heavy cream, Parmesan, and cheddar. Mix for 1–2 minutes until well combined.
- Preheat the oven to 350°F.
- Add a layer of cheese to the bottom of the pie shell, followed by the sautéed zucchini.
- Pour the egg mixture evenly over the zucchini.
- Bake for 30–40 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
- Let the quiche rest for a few minutes before slicing.
Notes
Slice the zucchini thinly and sauté it just until slightly softened before adding it to the quiche.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 173mgSodium: 390mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 14g
One Comment