Cheesy Zucchini Quiche
Cheesy zucchini quiche is a yummy way to use up all your summer zucchini. This savory egg dish is perfect for breakfast, brunch, or even dinner and so easy to make!
I love a good quiche recipe.
They sound fancy.
But here’s a secret.
They’re not!
Quiche is pretty easy to make- especially if you use a premade pie crust.
This cheesy zucchini quiche is easy but also delicious and a new way to use all of that summer produce!
Ingredients
To make this you’ll need:
- Pie crust– A 9″ frozen deep dish pie crust
- Butter– To saute the onions and zucchini in
- Onion– A peeled, diced yellow onion
- Seasonings– Dried basil, dried oregano, salt and pepper
- Zucchini– Thinly sliced
- Cheese– Shredded mozzarella. Any shredded Italian cheese would work.
- Eggs
- Milk– Full fat. Don’t use low fat. If you don’t have full fat milk, use half and half or even heavy cream instead.
How to Make
This easy cheesy zucchini quiche basically needs you to sweat the veggies in butter and then assemble and bake the quiche.
Start by melting the butter in a large skillet set over medium heat.
As the butter melts, season it with the basil, oregano, salt, and pepper.
When the butter’s melted saute the onions, stirring to combine everything.
Saute them for 3-4 minutes or just until softened.
Then stir the zucchini into the skillet and cook just until softened.
Drain off any excess liquid and set the veggies aside.
Next beat together the eggs and milk in a separate bowl until evenly combined.
Set the eggs aside.
Now spread half of the shredded cheese evenly out over the bottom of the pie crust followed by all of the zucchini and onion mixture.
Pour the egg mixture evenly out overtop the vegetables in the pie crust.
Sprinkle the remaining cheese evenly out overtop.
Bake the quiche at 400° for 40 minutes.
After 40 minutes, check to see if the quiche is done by inserting a toothpick into the center of the quiche to see if it comes out clean.
If it comes out clean, remove it from the oven and let it rest for a full 10 minutes before slicing and serving.
Enjoy!
Serving Suggestions
Quiche is one of the most versatile meals out there.
You can serve this anytime of day!
If I am serving this for breakfast, I might pair it with sausage or bacon and a fruit salad.
For brunch, lunch, or dinner, I’d skip the breakfast meat, keep the fruit salad and add a side green salad as well.
Storing Leftovers
Quiche stores beautifully!
Just let it cool completely and then wrap it tightly in foil or plastic wrap.
Refrigerate it for up to 4 days, reheating in a hot oven or microwave until warmed through.
Freezing Instructions
Quiche also freezes well!
You can either bake it as instructed and let it cool completely before wrapping it in a double layer of foil followed by plastic wrap.
When you are ready to enjoy it, you can thaw it overnight in the fridge and then bake it until the center is warm and the cheese has melted again.
Or you can skip baking the quiche before freezing it and just assemble the quiche.
Then set the unbaked quiche on a cookie sheet and freeze it until the quiche is set.
Once the quiche filling is frozen, remove it from the freezer to wrap it in a double layer of foil followed by plastic wrap.
When you are ready to bake, you can bake it from frozen, keeping in mind it will take longer for the quiche to cook.
The quiche is done when it passes the toothpick test.
Tips and Tricks
- Sometimes the edges of your pie crust can brown, or begin to burn, too quickly before the filling is set. If you start to see this happening you can loosely cover them in foil to to prevent it.
- Don’t use lower fat dairy. You want a really rich filling so full fat milk is best.
- Definitely drain the zucchini after you cook it. Zucchini holds a lot of water and this will help keep your quiche rich and not watery.
Other Quiche Recipes
This cheesy zucchini quiche is a favorite way to make use of all that garden squash!
Make it and enjoy!
Looking for other quiche recipes?
Try these:
If you’ve tried this ZUCCHINI QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Zucchini Quiche
Ingredients
- 1 9" frozen deep dish pie crust
- 3 tbsp butter
- 1 yellow onion peeled & diced
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 3 cups sliced zucchini thinly sliced
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/2 cup full fat milk
Instructions
- Add the butter to a large skillet set over medium heat along with the basil, oregano, salt, and pepper. When the butter's melted add the onions and stir everything together until evenly combined. Saute for 3-4 minutes, just until softened.3 tbsp butter, 1 tsp dried basil, 1 tsp dried oregano, salt and pepper, 1 yellow onion
- Add the zucchini to the skillet, stirring often, and cook just until softened. Drain off any excess liquid, and set aside.3 cups sliced zucchini
- Beat together the eggs and milk until evenly combined. Set aside.3 large eggs, 1/2 cup full fat milk
- Spread half of the shredded cheese evenly out over the bottom of the pie crust.2 cups shredded mozzarella cheese, 1 9" frozen deep dish pie crust
- Spread the zucchini and onion mixture evenly out in the bottom of the pie crust.
- Pour the egg mixture evenly out overtop the vegetables in the pie crust. Sprinkle the remaining cheese evenly out overtop.
- Bake at 400° for 40 minutes. Insert a toothpick in the center of the quiche and make sure it comes out clean.
- Carefully remove the hot quiche from the oven and let it rest for a full 10 minutes before slicing and serving.
Notes
- Sometimes the edges of your pie crust can brown, or begin to burn, too quickly before the filling is set. If you start to see this happening you can loosely cover them in foil to to prevent it.
- Don’t use lower fat dairy. You want a really rich filling so full fat milk is best.
- Definitely drain the zucchini after you cook it. Zucchini holds a lot of water and this will help keep your quiche rich and not watery.
Nutrition
