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a cheesy zucchini quiche on a wooden table
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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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: American, Southern
Servings: 8
Calories: 286kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 286kcal | Carbohydrates: 17g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 348mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 9mg | Calcium: 194mg | Iron: 2mg