Zucchini Quiche Recipe
Zucchini Quiche Recipe photo by Taste of Home

Zucchini Quiche Recipe

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4.5 16 13
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I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 6-8 servings


  • 1 pound zucchini, thinly sliced
  • 2 tablespoons butter
  • 1 pie shell (9 inches), baked
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • Paprika

Nutritional Facts

1 piece: 306 calories, 21g fat (11g saturated fat), 129mg cholesterol, 499mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 12g protein


  1. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
  2. In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika.
  3. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Zucchini Quiche in Country Extra July 1992, p51

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Reviewed Apr. 1, 2014

"Absolutely delicious!"

Reviewed Oct. 23, 2013

"This recipe is delicious and so easy to make!"

Reviewed Aug. 11, 2013

"I added crumbled bacon (two strips) and sautéed onions with the zucchini. This was excellent! We will make it again. Maybe tomorrow since my family was sad there weren't leftovers."

Reviewed Aug. 9, 2013

"Looks yummy but is there a way to modify it so you don't need a crust -- like using Bisquick in it?"

Reviewed Aug. 8, 2013

"This was a very good Quiche we really liked it and will make it often I added grated parmesan cheese and it was wonderful. Thanks"

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