Zucchini Quiche - Easy Zucchini Quiche Recipe
Zucchini Quiche is a great dish year round, but especially when the zucchini is plentiful from the garden or farmers' market. This easy zucchini quiche recipe, made with homemade crust, frozen pie crust or crustless, can be a great breakfast or brunch option.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Keyword: cheesy zucchini quiche, easy zucchini quiche, old fashioned zucchini quiche, zucchini and cheese quiche, zucchini pie, zucchini quiche
Servings: 6
Calories: 598kcal
Author: Barbara
- 6 cups zucchini washed and thinly sliced
- 3 Tablespoons olive oil
- 3 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, sauté 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