Back to Fluffy Zucchini Quiche

Print Options


Card Sizes

Fluffy Zucchini Quiche Recipe

Fluffy Zucchini Quiche Recipe

Corn bread mix gives this fluffy quiche a slightly sweet flavor you're sure to enjoy. "This is one of my favorite recipes. I serve it with fresh veggies, fruit or slices of zucchini cooked in the microwave until tender," says Melissa Loupe of Thibodaux, Louisiana.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing YIELD:3 servings


  • 1/2 cup corn bread/muffin mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 1 tablespoon canola oil
  • 1 cup sliced zucchini


  • 1. In a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini.
  • 2. Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3 servings.

Nutritional Facts

1 piece: 282 calories, 17g fat (6g saturated fat), 172mg cholesterol, 593mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 10g protein.

Reviews for Fluffy Zucchini Quiche

Sort By :

Average Rating
MalllyB User ID: 7945799 102869
Reviewed Aug. 20, 2014

"Made this today, and changed a few things, I used egg beaters with chives added, in the interest of lowering the cholesterol, used finely grated zucchini,squeezed dry, that didn't need pre- cooking

Omitted the oil, thus lowering the calorie count, and used low fat cheddar instead of the parmesan, if you use regular half and half instead of the fat free, you don't need the oil,I sprayed the 9inch pie plate with butter Pam, and sprinkled it with corn flake crumbs for a little crunch, hardly any added calories there, it was moist creamy and very delicious, I will absolutley make this again, perhaps using summer squash or broccoli, so quick easy, and delish....."

edownes User ID: 949385 156327
Reviewed Jul. 2, 2013

"this is similar to a recipe that my mom gave me many years ago. In that, it called for bisquick in the same amount as the corn muffin mix. I have always enjoyed it and always get good reviews. In the recipes I use, I have shredded, grated, or finely chopped the zucchini, which cooked faster and may allow you to eliminate the cooking of the zucchini. My recipe also called for a small amount of minced or finely chopped onion. I often make this in the summer, topping it with thinly sliced fresh garden tomatoes, spinkled with oregano and topped with shredded cheese. Pop it back in the oven about 5 mins. or until the cheese melts. Can be a side dish or a light main dish. Yummy."

Kbione User ID: 975686 160114
Reviewed Mar. 24, 2013

"This is so good and easy to make! I served as a side with a BBQ dinner. I took two slices for lunch the next day."

mwatson333 User ID: 1584370 172036
Reviewed Aug. 1, 2011

"This recipe has become one of my standards! I do find that it bakes better if I've steamed the zucchini first. And it's a great way to use leftover cooked zucchini. I use whatever amount of zucchini I have, which is usually way more than the recipe calls for, and I also add more parm. I bake it in a regular size pie dish and it always comes out perfect. I've used low-fat half and half and evaporated milk, whatever I have, and it's always good!"

mwatson333 User ID: 1584370 209666
Reviewed Aug. 1, 2011

"This recipe has become one of my standards! I do find that I like to steam the zucchini first or use leftover cooked zucchini. Also, I add more parm that the recipe calls for."

zillymom User ID: 6090557 102868
Reviewed Jul. 31, 2011

"I made this in individual casserole dishes, which worked perfectly and took about 5 minutes off the baking time. I added fresh thyme which seemed to work well with the zucchini. I made one batch thinking that I would be the only one eating it, but my kids asked for some and loved it! I also used yellow zucchini which looked pretty in this dish"

ThisMomRocks User ID: 5900798 102955
Reviewed Mar. 27, 2011

"It was good, but mostly all I tasted was the corn bread mix. More of a corn pudding with the zucchini mostly hidden."

schweitzerca User ID: 1064748 171044
Reviewed Jan. 22, 2011

"I had high hopes for this recipe because the muffin mix sounded good. It wasn't. Somewhat overpowered the quiche in taste."

shottail User ID: 1625923 209665
Reviewed Jun. 28, 2010

"haven't made it yet but would like to know if you can use the pie crust instead of the corn bread ? but can you just use the other ingredients without the corn bread mix?? Thanks"

daisey5 User ID: 146806 157694
Reviewed Jan. 31, 2010

"The only change I made was to use the fat free half & half. Otherwise it was very good."

eva_dewolf User ID: 39788 102867
Reviewed Aug. 10, 2009

"I have an abundance of summer squash in my garden now and saw this recipe. Made it using seasoned salt & buttermilk to replace the seasonings & cream. Also added salt-free,dried, minced onion blend (about 2 tsp) it was wonderful. Reminded me a lot of the old-fashioned spoonbread my grandmother used to make."

snappleaddict User ID: 4018593 160112
Reviewed Aug. 9, 2009

"The smell of this cooking was driving me nuts because it was so heavenly! I substituted fat free half and half for the regular kind, and it came out tasting (and smelling) amazing. So easy and quick to prepare!"

lenoirlady User ID: 4024949 160108
Reviewed Aug. 6, 2009

"Sounds great and may even be better in taste and texture.  Try and tell us!"

geejudy User ID: 4280589 160106
Reviewed Aug. 6, 2009

"If I did not have corn bread muffin mix, could bisquick be substituted? It looks good and easy, too."

Loading Image