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

Cheesy Zucchini Quiche Recipe

Read Reviews
5 18 27
Publisher Photo
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
Featured In: Top 10 Quiche Recipes
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES:8 servings
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 shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard

Nutritional Facts

1 piece: 332 calories, 23g fat (13g saturated fat), 103mg cholesterol, 559mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g 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

Reviews for Cheesy Zucchini Quiche

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
puszewskiso User ID: 6014793 259203
Reviewed Jan. 4, 2017

"loved it very good"

SanditheCat User ID: 1238615 250106
Reviewed Jul. 5, 2016

"I had to change the recipe. I had all the ingredients except a pie crust, and I was too lazy to make my own. I added the mustard to the egg mixture, then the zucchini mixture. I sprayed the pie plate with nonstick cooking spray, covered it and baked it as directed. Yummy! Didn't miss the crust at all."

MY REVIEW User ID: 1426899 234292
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!"

ms11145 User ID: 1604521 233348
Reviewed Sep. 23, 2015

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

toolbarsco User ID: 6725667 232632
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."

parksville User ID: 1598935 232147
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."

MY REVIEW User ID: 7060486 231489
Reviewed Aug. 20, 2015

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

jz1117 User ID: 6166985 230944
Reviewed Aug. 9, 2015

"We love this recipe to use the abundance of zucchini. I have sub mushriooms for zucchini in winter and added thyme,.

Question about freezing this. Would you bake ahead or freeze prior to baking? Thanks"

aicenhour User ID: 4627743 228740
Reviewed Jun. 30, 2015

"I LOVE this recipe! I made 2 and froze one. I did reduce mozzarella cheese by half and added parmesan cheese. Also, 2 eggs didnt seem to be enough liquid, so i added abiut 1/4 cup of milk."

Melannie User ID: 7595199 141503
Reviewed Nov. 20, 2014

"Excellent recipe. My whole family loves it."

Loading Image