Save on Pinterest

Zucchini Quiche

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


  • 1 pound zucchini, thinly sliced
  • 2 tablespoons butter
  • 1 pie shell (9 inches), baked
  • 1-1/2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 large 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


  • In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
  • 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.
  • Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 piece: 306 calories, 21g fat (11g saturated fat), 129mg cholesterol, 499mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 12g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Barr
    Feb 17, 2019

    I made this last night and loved it. Thank you for sharing the recipe.

  • PrplMonky5
    Aug 22, 2016

    My husband and I thought this was really good. I did have a couple problems though.I bought a frozen 9" pie shell (and cooked it). I figured I'd get the deep dish just in case this recipe was too much. The pie shell turned out fine except the filling was definitely way too much, as I had feared! I probably could have gotten 2 pies out of the filling. I can't believe I'm saying this, but the quiche probably could have used a little less cheese.Instead of half and half, I just used whole milk. I don't feel like it detracted from the taste. I also used low fat ricotta.The other problem I had was that it took FOREVER for the middle of the pie to cook. Not sure if it's because I used milk instead of the half and half, but the outer edges of the pie were getting really brown but the middle was still soggy. I had to put aluminum foil on top. I know I cooked it for at least an hour. I know for sure it's not my oven because I already know my oven runs hot and I decrease the temperature to compensate for this. Next time I will definitely use the half and half, and I'll probably put the aluminum foil on top about halfway through cooking. Overall, a good recipe, but needs minor adjustments.

  • breblondie
    Apr 1, 2014

    Absolutely delicious!

  • Tigerlilly86
    Oct 23, 2013

    This recipe is delicious and so easy to make!

  • nitsrika
    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.

  • krusso
    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?

  • pfvpgsyn
    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

  • inotsmile
    May 11, 2013

    Well, I am about to put it in the oven and I don't know what oven temp I should be using.

  • scarscigar
    Mar 6, 2013

    What is the oven temperature?

  • egtimmons
    Aug 25, 2012

    I love this quiche. It's a big hit at my house. I make it all the time. I double it. I love the leftovers. Great for church lunches too.