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Zucchini Quiche

Zucchini Quiche is a great summer dish when the zucchini is plentiful from the garden or farmers' market. This recipe can be a great breakfast or brunch option.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: cheesy zucchini quiche, zucchini pie, zucchini quiche
Servings: 6
Calories: 598kcal
Author: Barbara


  • 6 cups zucchini washed and thinly sliced
  • 3 Tablespoons olive oil
  • 2 eggs
  • 2 teaspoons dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Worchestershire sauce
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1 deep dish pie crust frozen


  • Preheat oven to 400 degrees F.
  • In a large skillet, heat olive oil over medium heat. Add zucchini, saut√© until tender, stirring frequently. Remove from heat, and drain if a lot of oil remains. Set aside.
  • In a large bowl, beat eggs, parsley, garlic powder, onion powder, basil, oregano, Worchestershire sauce, and black pepper.
  • Add shredded mozzarella and zucchini and stir until incorporated.
  • Pour into frozen pie crust.
  • Bake for 35-40 minutes or until crust is golden brown, and a toothpick comes out clean. It may be necessary to cover loosely with foil the last 10 minutes of cooking to prevent over-browning.
  • Let rest 5-10 minutes before cutting and serving.



Calories: 598kcal | Carbohydrates: 22g | Protein: 62g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 211mg | Sodium: 494mg | Potassium: 1247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 22mg | Calcium: 160mg | Iron: 3mg