Cheesy Zucchini Quiche
This post may contain affiliate links. Please read my disclosure policy.
This Cheesy Zucchini Quiche is everything you want in a meal – rich, savory, and packed with flavor. The buttery, homemade crust and gooey mozzarella make it irresistible. Whether it’s for breakfast, brunch, or dinner, this quiche is sure to be a hit!
Oh friends, let me tell you, quiche is seriously one of my all-time favorites! It’s so easy to make, and the best part is you can customize it with whatever you have on hand. Today, I’m sharing my go-to Cheesy Zucchini Quiche – perfect for breakfast, brunch, or even dinner. Trust me, once you try this, you’ll see why quiche deserves way more love!
Before You Start
- Keep the Butter Cold: When making the crust, make sure your butter is straight from the fridge. Cold butter helps create that perfectly flaky texture we all love in a quiche crust.
- Don’t Overwork the Dough: When you’re mixing and kneading the dough, stop as soon as it comes together. Overworking it can make the crust tough instead of tender.
- Pre-Cook the Zucchini: Sautéing the zucchini before adding it to the quiche helps remove extra moisture. This step keeps your quiche from getting soggy and makes sure it bakes up beautifully.
- Use a Removable-Bottom Pan: If you have a quiche pan with a removable bottom, use it! It makes it so much easier to get the quiche out of the pan without damaging the crust.
Ingredients You’ll Need
- Flour: You’ll need all purpose flour to make the crust. If you want you can try mixing it with some whole wheat flour.
- Salt, Dried Oregano, Dried Basil, and Black Pepper: Adds a little flavor to the crust. If you’ve got Italian seasoning, that works too.
- Unsalted Butter: Keeps the crust tender and flaky. Make sure it’s cold! If you only have salted butter, just cut back on the added salt.
- Ice Water: Helps bring the dough together without making it sticky. Use really cold water to keep the butter from melting.
- Onion: Gives a sweet and savory flavor to the filling. If you’re out of onions, shallots work too.
- Zucchini: The star ingredient! It’s mild, slightly sweet, and perfect for quiche. If you don’t have zucchini, yellow squash is a good backup.
- Mozzarella Cheese: Melts beautifully and adds that gooey, cheesy factor. You can swap it out for cheddar, Gruyère, or whatever cheese you love.
- Eggs: Helps bind everything together and gives the quiche that classic, creamy texture.
- Milk: Mixes with the eggs to make the filling smooth and creamy. If you want it richer, you can use cream, or go with half-and-half for a middle ground.
Start by combining 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon black pepper in a food processor. Add ½ cup of cold, cubed unsalted butter and pulse until the mixture looks like coarse crumbs. While pulsing, drizzle in 3 tablespoons of ice water until the dough starts to come together.
Lightly flour your work surface and turn the dough out onto it. Knead it just a few times until it comes together, but don’t overdo it. Form the dough into a disc, wrap it in plastic wrap, and pop it in the fridge for 30 minutes.
Tip: Chilling the dough helps it hold its shape and makes it easier to roll out later.
First, preheat your oven to 400°F. While the dough chills, melt 3 tablespoons of unsalted butter in a medium skillet over medium heat. Add 1 chopped onion, 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of salt and pepper. Sauté for 3-4 minutes until the onion is soft and translucent. Add 3 cups of sliced zucchini and cook for another 5-7 minutes until the zucchini softens.
In a small bowl, whisk together 3 eggs and ½ cup of milk. Set this aside for later.
Tip: Pre-cooking the zucchini helps remove excess moisture, so your quiche doesn’t end up soggy.
Take the dough out of the fridge and roll it out on a floured surface until it’s about 12 inches in diameter. Carefully roll the dough around your rolling pin, then lift it over a 9-inch quiche pan and unroll it into the pan. Press the dough into the pan and flute the edges if you’re feeling fancy.
Tip: Rolling the dough around the rolling pin makes it easier to transfer without tearing.
Sprinkle 2 cups of shredded mozzarella cheese evenly over the crust. Top with the sautéed zucchini and onions, then carefully pour the egg mixture over everything.
Tip: Pour the eggs slowly to avoid overflowing the crust.
Place the quiche on the lower oven rack and bake for 30-40 minutes, or until a knife inserted near the center comes out clean and the crust is golden brown. If the edges of the crust start to brown too quickly, cover them loosely with foil for the last 15 minutes of baking. Let the quiche cool for about 10 minutes before slicing and serving.
Tip: Letting the quiche cool slightly helps it set and makes it easier to slice.
How To Serve
This Cheesy Zucchini Quiche is super versatile, so you can pair it with all sorts of sides to make a complete meal. Here are some great ideas to serve alongside:
Easy Tossed Salad
Fruit Salad with Poppy Seed Dressing
Easy Garlic Bread
Grilled Veggie Skewers
Frequently Asked Questions
What is a quiche?
Quiche is a savory pie made with a custard-like filling of eggs and milk or cream, baked in a pastry crust. It often includes cheese, vegetables, and sometimes meat. It’s a versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner.
What texture is quiche supposed to have?
A quiche should have a creamy, slightly custardy texture with a soft, melt-in-your-mouth consistency. The filling should be set but not dry, and the crust should be golden and flaky.
What other ingredients can I add to this quiche?
Feel free to get creative! You can add ingredients like spinach, mushrooms, bell peppers, or even cooked bacon or ham. Just make sure to sauté or cook any vegetables or meat before adding them to the quiche to avoid extra moisture.
How can I prevent my quiche from getting soggy?
To avoid a soggy quiche, make sure to pre-cook any vegetables to remove excess moisture. Also, baking the quiche on the lower oven rack helps the crust cook more evenly and stay crispy.
How do I store leftovers?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat slices in the oven at 350°F for about 10-15 minutes, or until warmed through.
Can I freeze quiche?
Yes, quiche freezes well! You can freeze the entire quiche or individual slices. Let the quiche cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm it in the oven at 350°F until heated through.
More Delicious Brunch Recipes
- Spinach Ricotta Brunch Bake
- Breakfast Burritos
- Sausage and Egg Breakfast Rolls
- Quiche Lorraine
- Sausage Potato Hash
- Easy Breakfast Pie
- Mini Quiche
- Crustless Spinach Quiche
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cheesy Zucchini Quiche
Video
Ingredients
For Crust
- 1½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper (ground)
- ½ cup butter (unsalted, cold and cut into cubes)
- 3 tablespoons ice water
For Filling
- 3 tablespoons butter (unsalted)
- 1 onion (chopped)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 3 cups zucchini (sliced)
- 2 cups mozzarella cheese (shredded)
- 3 eggs
- ½ cup milk
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance – continue pulsing while adding cold water. The dough will begin to stick together.
- Flour your work surface and roll out the dough, then kneading until it comes together – do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.
- Preheat your oven to 400°F.
- In a medium skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to sauté for 3-4 minutes – once soft and translucent add in zucchini and allow to soften. In a small bowl, whisk together milk and eggs; set aside.
- On a floured work surface, roll out the disc so it is about 12 inches in diameter. Roll the pastry around the rolling pin, then lift the rolling pin over the pie plate and unroll the dough into a 9 inch pie or quiche plate and flute the edges. To do this, working around the perimeter, pinch sections of the dough with one hand while pushing against it with the index finger of the opposite hand to create a scalloped pattern.
- Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
- Bake on the lower oven rack from 30 – 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving and voila!
Equipment
Notes
- Use cold butter for the crust to get that perfect flaky texture.
- Pre-cook the zucchini to remove excess moisture and keep the quiche from getting soggy.
- If the edges of the crust start to brown too quickly, cover them loosely with foil during baking.
- Let the quiche cool for about 10 minutes before slicing to help it set and make slicing easier.
- You can substitute the homemade crust with a store-bought one to save time.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
