This delicious zucchini quiche has a creamy savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.
I love using fresh vegetables in my savory breakfast recipes! It adds so much flavor and it’s great to start the day by eating your vegetables. I add veggies to my omelettes, in my breakfast casserole, or garnish with fresh veggies on top of my breakfast enchiladas.
Homemade Zucchini Quiche Recipe
Quiche is such a unique and delicious meal! Anytime that I can make a recipe adding in more vegetables and of course cheese, I take it! This zucchini quiche recipe may end up being one of my favorite. The thin slices of zucchini are topped with a creamy egg mixture and combined with melted cheese…. It’s insanely delicious. It makes a delicious breakfast or even a light dinner!
My garden is always exploding at this time of year with fresh zucchini and I am always looking for new recipes that I can make to use it all up. This zucchini quiche is perfect because you can make it ahead of time and freeze it for later. That means that you will be enjoying fresh zucchini even into those fall months. And trust me, after you taste the goodness of the Italian seasonings and a flaky pie crust, you will want to make this over and over again!
Ingredients You Need to Make Zucchini Quiche
This recipe only uses a few simple ingredients. So go ahead and get those zucchinis out of your garden and start cooking! To find the exact measurements, check out the recipe card at the bottom of the post.
- Pie Crust: You can make your pie crust from scratch (try using my grandma’s recipe— it’s perfection!) or you can buy a pre-made crust from the store.
- Eggs: I always like to use large eggs whenever I am cooking or baking.
- Heavy Cream: This is the base for the egg mixture and makes the texture extra creamy.
- Zucchini: Slice your zucchini nice and thin and don’t worry about peeling it Just go ahead and leave the skin on.
- Mozzarella Cheese: I love the taste of mozzarella cheese in this quiche but you can use any other cheese (like cheddar cheese or parmesan cheese) that you prefer.
- Italian Seasoning: Try making your Italian seasoning from scratch using this recipe. It is so good and you will never go back to store bought.
- Salt and Black Pepper: These will enhance all of the flavors in the quiche!
How to Make Zucchini Quiche
This quiche only takes about 15 minutes to put together and the rest of the time is hands-off while it’s cooking in the oven! And you can even make it ahead of time so that you can just warm up a slice whenever you are ready to eat it!
- Preheat: Preheat the oven to 375℉.
- Prepare pie crust: Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- Cook zucchini: In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
- Whisk: In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
- Add cheese: To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
- Combine: Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
- Bake: Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Why is it Soggy?
Nobody wants their zucchini quiche to be watered down and soggy! There are 2 things in this recipe that I have included to make it so that this doesn’t happen. Leave the peel on your zucchini and cook your zucchini. These steps make it so that your zucchini is still fresh and delicious but it doesn’t water down your quiche.
Storing Leftovers
Here are my tips for storing and reheating zucchini quiche! You’ll be able to enjoy this flaky delight even days after you make it!
- In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 3 days.
- In the Freezer: Wrap your quiche in plastic wrap and place it in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
- Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
Try More Zucchini Recipes
American
Crispy Parmesan Fried Zucchini
Bread
Chocolate Zucchini Bread
Side Dishes
Cheesy Zucchini Rice
Cheesy Zucchini Quiche
Ingredients
- 1 Pre-Made Pie Crust homemade or store-bought
- 4 Large Eggs
- 2 Cups Heavy Cream
- 1 pound Zucchini, sliced thin with skin on
- 1 1/4 Cups Mozzarella Cheese shredded, divided (any cheese works)
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
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Preheat the oven to 375℉.
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Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
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In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
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In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
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To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
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Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
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Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Nutrition
from The Recipe Critic https://ift.tt/67nfbF5
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