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. + standing
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
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 large eggs
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard

Nutritional Facts

1 slice equals 332 calories, 23 g fat (13 g saturated fat), 103 mg cholesterol, 559 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.


  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of 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. 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 until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

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Reviewed Oct. 10, 2015 Edited Oct. 11, 2015

"Love this quiche. The mustard gives it a little zing. Have made it a few times and get rave reviews every time!"

Reviewed Sep. 23, 2015

"GREAT recipe. Will definitely be making this again. I loved the blend of spices in this."

Reviewed Sep. 10, 2015

"We love zucchini so this was a special treat. I threw in some bacon bits for my carnivores and it turned out to be delicious! Love the mustard on the crust. Quick & easy to make."

Reviewed Sep. 1, 2015

"A very tasty quiche. Although I didn't use a pie crust, I spread the mustard on a pam sprayed 9" pie plate. I added a couple of sauteed mushrooms and as I didn't have mozzarella cheese on hand, used monterey jack, the rest of the recipe as is! It is easy to make and we loved it. A keeper for sure."

Reviewed Aug. 20, 2015

"Surprisingly so good! We were impressed. Followed the recipe to a t and it turned out excellent."

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