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.
Zucchini Quiche Recipe
I love this easy zucchini quiche recipe. The dried herbs give it such a wonderful flavor, and it’s a great way to use up one of those summer zucchini lingering in your refrigerator.
This cheesy zucchini quiche recipe is similar to one I found in the cookbook, Taste of Home, Most Requested Recipes. However, I made some changes to make it more friendly for my family.
My husband isn’t a big fan of onions, so i left those out and added onion powder instead. If you wanted to use onions, throw them in when you cook the zucchini.
Easy Zucchini Quiche Recipe
I also used a deep dish pie crust, and added more zucchini than in the original recipe. Another change is swapping mustard which my family isn’t fond of for Worcestershire Sauce. Last of all, I replaced butter with olive oil.
One important note…you’ll notice our crust always gets a bit browner than planned so if you want a perfect crust, you may want to cover loosely with foil for the last 10 minutes of baking or use one of those cool pie crust protectors.
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Ingredient List for Zucchini and Cheese Quiche
Zucchini, washed and sliced thin
Olive Oil
Eggs
Dried Parsley
Dried Basil
Garlic Powder
Dried Oregano
Onion Powder
Salt
Black Pepper
Worcestershire Sauce
Shredded Cheese, mozzarella or Parmesan
Frozen Pie Crust
How to Make Easy Zucchini Quiche
Instructions
- Slice zucchini thin; a food processor works great for this step.
- Heat olive oil over medium heat and add zucchini. Cook until tender then remove from heat and drain if needed.
- In a large bowl, beat eggs, Worcestershire sauce, dried parsley, dried basil, dried oregano, onion powder, garlic powder, salt and black pepper.
- Stir in shredded cheese and zucchini
- . Pour into frozen pie crust and bake for 35 to 40 minutes at 400 degrees F.
- Let sit to cool for 10 minutes before cutting. Serve hot or room temperature.
For the full ingredient amounts and recipe steps for zucchini and cheese quiche, scroll to the recipe card at the bottom of this post.
This tasty zucchini quiche is perfect for breakfast, brunch or lunch as a side dish.
Notes About Old Fashioned Zucchini Quiche
- Slice zucchini thin. A food processor works well. If you get them a bit thicker, be sure to cook them a bit longer in the skillet to evaporate some of the water in the zucchini.
- If I do not have onion powder, I often double the amount of garlic powder, or omit it completely.
- Fresh minced onion or dried minced onion can be used instead of onion powder.
- If desired, make homemade pie crust. Marie Callender’s frozen pie crust takes as close to homemade as you can get without the work.
- Or, consider omitting the crust completely for a Zucchini Quiche without pie crust recipe.
We are on the endless quest of finding zucchini recipes during the summer months when the zucchini never seems to stop growing. In the frequently made recipe column is Mom’s Zucchini Bread, Chocolate Zucchini Bread with Mocha Glaze, Cheesy Summer Squash and Zucchini Casserole, and Zucchini Pie, but we are always looking for something new.
Easy Quiche Recipes
Zucchini Quiche - Easy Zucchini Quiche Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- This tasty zucchini quiche is perfect for breakfast, brunch or lunch as a side dish.
- One important note...you'll notice our crust always gets a bit browner than planned so if you want a perfect crust, you may want to cover loosely with foil for the last 10 minutes of backing or use one of those cool pie crust protectors.
- We also used a deep dish pie crust, and added more zucchini than in the original recipe.
- Another change is swapping mustard which her family isn't fond of for Worcestershire Sauce. Last of all, we replaced butter for olive oil.
- Love zucchini? Try our Spicy Roasted Zucchini, Mom's Perfect Zucchini Bread with Chocolate Chips, Double Chocolate Zucchini Bread with Mocha Glaze and Cheesy Zucchini Casserole.
Nutrition
Linking up to Weekend Potluck.
6 cups of zucchini deems disproportional for only 2 eggs. Also, you mention leaving out the onion, but sliced inion is not listed as one of the ingredients, only onion powder.
When you cook down the zucchini, the proportions work much better…it is a zucchini heavy mixture. Sorry about the onion note…our original recipe had onions in it and I missed taking out that note. You can definitely substitute some onion of the onion powder…just cook them down with the zucchini!