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Cheesy Zucchini Quiche Recipe
Cheesy Zucchini Quiche Recipe photo by Taste of Home

Cheesy Zucchini Quiche Recipe

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A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home! —Karen Howard, Lakeville, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 eggs
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon each salt and garlic powder
  • 1/2 teaspoon each dried basil and oregano
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) part-skim shredded mozzarella cheese
  • 2 teaspoons prepared mustard


  1. Preheat oven to 400°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
  3. In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
  4. Bake on a lower oven rack 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 8 servings.
Freeze option: Cover and freeze unbaked quiche. To use, thaw quiche in the refrigerator. Preheat oven to 400°. Bake quiche as directed, increasing time to 50-55 minutes.
Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Nov. 20, 2014

"Excellent recipe. My whole family loves it."

Reviewed Aug. 11, 2014

"Excellent! Made this tonight exactly as written but doubled everything for two quiches. Everyone loved it! This will be part of our rotation. Will try with different cheeses as well as low fat cheese. Thanks for the recipe!"

Reviewed Feb. 12, 2014

"Easy to make and everyone loved it!"

Reviewed Nov. 7, 2012

"I love this recipe...made it twice and I will be making it for Thanksgiving for all the people who don't eat meat....I froze the zucchini in the summer and that helps to economize this dish.....thanks for sharing..."

Reviewed Nov. 6, 2011

"Believe it or not my zucchini plant died so me with no mass of zucchini ... so I used yellow squash. DELICIOUS!! I've made 3xs and always make 2 so I can freeze one."

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