18 Delicious Zucchini Quiche Recipes Amazing

Unlock the secret to turning humble zucchini into show-stopping quiches with our roundup of 18 delicious recipes! Whether you’re craving a quick weeknight dinner, a seasonal summer favorite, or just some good old-fashioned comfort food, these zucchini quiches are sure to impress. Dive in and discover your next go-to dish that’ll have everyone asking for seconds!

Classic Zucchini Quiche

Craving something cheesy, comforting, and packed with veggies? Look no further than this Classic Zucchini Quiche, a dish that’s as versatile as your weekend plans and just as satisfying.

Ingredients

• 1 9-inch pie crust, unbaked
• 2 cups zucchini, thinly sliced
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for at least 10 minutes to ensure even cooking.
2. Heat olive oil in a skillet over medium heat. Add zucchini slices and sauté for 5 minutes until slightly softened. Tip: Don’t overcrowd the skillet to get a nice sear on your zucchini.
3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
4. Place the unbaked pie crust in a 9-inch pie dish. Layer the sautéed zucchini and shredded cheddar cheese evenly over the crust.
5. Pour the egg mixture over the zucchini and cheese. Tip: For a fluffier quiche, let the mixture sit for a minute before baking to allow the ingredients to settle.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.

Delightfully creamy with a crisp crust, this quiche is a testament to the magic of simple ingredients. Serve it warm with a side salad for a light lunch, or slice it up for a brunch that’ll have everyone coming back for seconds.

Zucchini and Cheese Quiche

Get ready to zucchini your way into brunch bliss with this cheesy, dreamy quiche that’s as easy to make as it is to devour. Perfect for those mornings when you’re pretending to be a morning person, this dish is a veggie-packed, cheese-loaded masterpiece that’ll have everyone asking for seconds.

Ingredients

• 1 9-inch pie crust
• 2 cups zucchini, thinly sliced
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges for a fancy finish.
2. Heat olive oil in a skillet over medium heat. Add zucchini slices and sauté until they’re just tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Spread the sautéed zucchini evenly over the bottom of the pie crust. Sprinkle shredded cheddar cheese on top.
4. In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour this mixture over the zucchini and cheese in the pie crust.
5. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: A knife inserted in the center should come out clean when it’s done.
6. Let the quiche cool for 5 minutes before slicing. Tip: This resting time helps the quiche set perfectly for slicing.

Craving a bite? This quiche boasts a creamy, fluffy texture with a crispy crust and melty cheese pockets. Serve it with a side of sass and a fresh salad for a brunch that’s anything but basic.

Zucchini and Tomato Quiche

Zesty and zippy, this zucchini and tomato quiche is like a summer garden party in your mouth—no fancy hats required. Perfect for brunch or a light dinner, it’s a dish that says, ‘I’m sophisticated but also know how to have fun.’

Ingredients

• 1 pie crust (9-inch)
• 1 tbsp olive oil
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes to prevent a soggy bottom.
3. Heat olive oil in a skillet over medium heat. Add zucchini and sauté until slightly softened, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Arrange the sautéed zucchini and cherry tomatoes in the pre-baked pie crust.
5. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Tip: Whisk vigorously to incorporate air for a fluffier quiche.
6. Pour the egg mixture over the vegetables in the pie crust.
7. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean.

So there you have it—a quiche that’s creamy, cheesy, and packed with fresh veggie goodness. Serve it warm with a side salad for a meal that’s as colorful as it is delicious.

Zucchini and Mushroom Quiche

Who knew that combining zucchini and mushrooms could lead to such a delightful dance of flavors in a quiche? This dish is a perfect way to sneak some veggies into your brunch, and trust us, no one will be complaining once they take a bite.

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 1 cup diced zucchini
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add mushrooms and zucchini, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Place the pie crust in a pie dish. Spread the sautéed vegetables evenly over the bottom, then sprinkle with Gruyère cheese.
5. Pour the egg mixture over the vegetables and cheese. Tip: Gently shake the dish to distribute the filling evenly.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Brimming with creamy, cheesy goodness and packed with tender veggies, this quiche is a brunch showstopper. Serve it warm with a side of fresh greens, or let it cool and enjoy a slice on the go for a hearty breakfast.

Zucchini and Spinach Quiche

Kickstart your morning with a dish that’s as nutritious as it is delicious, our Zucchini and Spinach Quiche is here to save your breakfast from the mundane. Packed with flavors that dance on your palate, this quiche is a testament to the fact that healthy eating doesn’t have to be boring.

Ingredients

• 1 cup zucchini, thinly sliced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pie crust, unbaked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. Heat 1 tbsp olive oil in a skillet over medium heat, then add 1 cup thinly sliced zucchini, sautéing until slightly tender, about 3-4 minutes.
3. Add 2 cups chopped fresh spinach to the skillet, cooking just until wilted, roughly 2 minutes. Tip: Wilt spinach in batches to avoid overcrowding the pan.
4. In a large bowl, whisk together 4 large eggs, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Stir in the sautéed zucchini and spinach, along with 1/2 cup shredded cheddar cheese, into the egg mixture.
6. Pour the mixture into 1 unbaked pie crust, spreading evenly. Tip: For a golden crust, brush the edges with a little beaten egg before baking.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.
8. Let the quiche cool for 5 minutes before slicing. This allows the flavors to meld beautifully and makes slicing easier.

Out of the oven, this quiche boasts a creamy interior with a satisfying crunch from the crust, while the zucchini and spinach add a fresh, vibrant touch. Serve it warm with a side of fruit for a breakfast that feels like a hug, or chill it for a picnic-perfect slice that travels well.

Zucchini and Feta Quiche

Dive into the world of brunch with a twist that’ll make your taste buds do a happy dance—our Zucchini and Feta Quiche is here to steal the show. Perfect for those mornings when you’re feeling fancy but your energy levels are screaming ‘easy does it’, this dish is a fluffy, savory dream come true.

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1/2 cup onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then remove from oven and set aside. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. Heat olive oil in a skillet over medium heat. Add zucchini and onion, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Spread the sautéed zucchini and onion evenly over the pre-baked pie crust. Sprinkle feta cheese on top.
5. Pour the egg mixture over the vegetables and cheese in the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, it’s done.

Who knew something so simple could taste so luxurious? The creamy feta pairs perfectly with the tender zucchini, all nestled in a buttery crust. Serve it warm with a side of fresh greens for a meal that’s as beautiful as it is delicious.

Zucchini and Bacon Quiche

Get ready to elevate your brunch game with a dish that’s as fun to make as it is to devour. This zucchini and bacon quiche is the perfect blend of savory, creamy, and crispy, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 9-inch pie crust
• 6 slices bacon
• 1 medium zucchini, sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
4. In the same skillet, sauté the zucchini slices until slightly softened, about 3 minutes. Remove from heat.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
6. Sprinkle half of the shredded cheddar cheese over the bottom of the pie crust. Top with the cooked zucchini and bacon pieces, then pour the egg mixture over everything.
7. Sprinkle the remaining cheddar cheese on top.
8. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

You’ll love the contrast between the crispy bacon and the tender zucchini, all held together by the rich, cheesy custard. Try serving it with a side of fresh fruit or a light salad for a meal that’s as balanced as it is delicious.

Zucchini and Ham Quiche

Who knew that zucchini and ham could throw such a fabulous party in a pie crust? This quiche is the life of the brunch table, blending the subtle sweetness of zucchini with the savory punch of ham, all nestled in a creamy, eggy embrace.

Ingredients

• 1 9-inch pie crust
• 1 cup diced ham
• 1 medium zucchini, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then remove from oven and set aside. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. Heat olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 5 minutes until slightly softened. Tip: Don’t overcook the zucchini; it should still have a bit of crunch.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Layer the diced ham and sautéed zucchini evenly over the pre-baked pie crust. Pour the egg mixture over the top, then sprinkle with shredded cheddar cheese.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Delightfully creamy with a satisfying crunch from the zucchini, this quiche is a brunch superstar. Serve it warm with a side of fresh fruit or a crisp green salad for a meal that’s as beautiful as it is delicious.

Zucchini and Onion Quiche

Veggie lovers, rejoice! This zucchini and onion quiche is here to turn your brunch from blah to ta-da with its flaky crust and creamy, veggie-packed filling. It’s like a hug in pie form, perfect for those mornings when you need a little extra love (or when you’re trying to impress your in-laws).

Ingredients

• 1 9-inch pie crust
• 2 cups zucchini, thinly sliced
• 1 cup onion, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for at least 10 minutes to ensure even cooking.
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: For a flakier crust, chill it in the fridge for 10 minutes before baking.
3. In a skillet over medium heat, sauté the zucchini and onion until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the veggies cook evenly.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Spread the sautéed zucchini and onion evenly over the pie crust.
6. Pour the egg mixture over the veggies.
7. Sprinkle the shredded cheddar cheese on top.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

Absolutely divine when served warm, this quiche boasts a creamy interior with a crispy, cheesy top. Pair it with a fresh salad for a light lunch or enjoy a slice as a hearty breakfast on the go.

Zucchini and Garlic Quiche

Buckle up, buttercups, because we’re about to turn the humble zucchini into the star of your brunch table with this Zucchini and Garlic Quiche that’s so good, it’ll have your taste buds doing backflips.

Ingredients

• 1 9-inch pie crust
• 2 cups zucchini, thinly sliced
• 3 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and let the pie crust thaw if frozen.
2. Heat olive oil in a skillet over medium heat, add zucchini and garlic, sautéing until zucchini is soft, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
4. Sprinkle mozzarella and Parmesan cheeses over the bottom of the pie crust, then layer the sautéed zucchini and garlic on top.
5. Pour the egg mixture over the zucchini, ensuring it’s evenly distributed. Tip: Gently shake the pie dish to help the mixture settle.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, it’s done.
7. Let the quiche cool for 5 minutes before slicing.

Golden and glorious, this quiche boasts a creamy interior with a crispy crust, making it a versatile dish that’s as perfect for a fancy brunch as it is for a lazy Sunday breakfast in bed.

Zucchini and Herb Quiche

Ready to dive into a dish that’s as fun to make as it is to eat? Let’s talk about a quiche that’s packed with garden-fresh zucchini and a symphony of herbs, all nestled in a buttery, flaky crust. It’s the kind of meal that’ll have you pretending you’re a gourmet chef, even if you’re just in your pajamas.

Ingredients

• 1 9-inch pie crust, unbaked
• 2 cups zucchini, thinly sliced
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add zucchini and cook until just tender, about 5 minutes. Tip: Don’t overcook the zucchini; it should still have a bit of crunch.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Stir in the cooked zucchini, cheddar cheese, basil, and parsley into the egg mixture. Tip: Mixing the herbs in last keeps their flavors vibrant.
5. Pour the mixture into the unbaked pie crust, spreading evenly.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean when it’s done.
7. Let the quiche cool for 10 minutes before slicing.

Yum! This quiche is a texture dream—creamy filling, crisp zucchini, and a crust that’s golden perfection. Serve it with a side of sass and a fresh salad for a meal that’s anything but ordinary.

Zucchini and Ricotta Quiche

Hold onto your hats, folks, because this Zucchini and Ricotta Quiche is about to take your brunch game from zero to hero in no time flat. It’s fluffy, it’s flavorful, and it’s packed with enough green goodness to make you feel virtuous (even if you’re eating it in your pajamas).

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ricotta cheese
• 3 large eggs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add zucchini, salt, and pepper. Cook for 5 minutes, stirring occasionally, until zucchini is slightly softened.
3. In a bowl, whisk together ricotta cheese, eggs, milk, Parmesan cheese, and basil until smooth.
4. Place the pie crust in a 9-inch pie dish. Spread the cooked zucchini evenly over the bottom of the crust.
5. Pour the ricotta mixture over the zucchini, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing. This resting time helps the quiche set perfectly for slicing.

Absolutely divine, this quiche boasts a creamy interior with a crisp, golden crust that’s downright irresistible. Serve it warm with a side of fresh fruit or a crisp green salad for a meal that’s as beautiful as it is delicious.

Zucchini and Parmesan Quiche

Unbelievably easy yet impressively elegant, this zucchini and parmesan quiche is your ticket to brunch stardom without the fuss. Perfect for those mornings when you want to pretend you’ve got your life together, even if your laundry pile says otherwise.

Ingredients

• 1 9-inch pie crust, unbaked
• 2 cups zucchini, thinly sliced
• 1 cup heavy cream
• 4 large eggs
• 1 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes to prevent a soggy bottom—trust us, it’s worth the extra step.
2. While the crust bakes, heat olive oil in a skillet over medium heat. Add zucchini slices and sauté until just tender, about 5 minutes. Let them cool slightly.
3. In a large bowl, whisk together heavy cream, eggs, parmesan cheese, salt, and pepper until smooth. Tip: Room temperature eggs blend more easily for a smoother filling.
4. Spread the sautéed zucchini evenly over the pre-baked crust. Pour the egg mixture over the zucchini.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted in the center should come out clean.
6. Allow the quiche to cool for 10 minutes before slicing. This patience-testing step ensures clean cuts and perfect slices.

Every bite of this quiche is a creamy, cheesy delight with just the right amount of zucchini freshness. Serve it warm with a side of sass or cold straight from the fridge—no judgment here.

Zucchini and Goat Cheese Quiche

Today’s the day we ditch the dull and dive into a dish that’s as vibrant as your aunt’s questionable holiday sweater—Zucchini and Goat Cheese Quiche. Trust me, this isn’t your grandma’s quiche (unless your grandma is secretly a gourmet chef).

Ingredients

• 1 9-inch pie crust, unbaked
• 2 cups zucchini, thinly sliced
• 1 tbsp olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup goat cheese, crumbled
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for at least 15 minutes to ensure even cooking.
2. Heat olive oil in a skillet over medium heat. Add zucchini and sauté for 5 minutes until slightly softened. Tip: Don’t overcrowd the skillet to get a nice sear on your zucchini.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Place the pie crust in a pie dish. Layer the sautéed zucchini and crumbled goat cheese evenly over the crust.
5. Pour the egg mixture over the zucchini and goat cheese. Sprinkle Parmesan cheese on top.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, your quiche is done.

Every bite of this quiche is a creamy, dreamy delight with the perfect crunch from the crust. Serve it with a side of sass or a simple salad for brunch that’ll have everyone asking for seconds.

Zucchini and Cheddar Quiche

Alright, let’s dive into this cheesy, veggie-packed masterpiece that’s as easy to make as it is to devour. A zucchini and cheddar quiche is the answer to your brunch prayers, combining fluffy eggs, crisp zucchini, and sharp cheddar in a buttery crust that’s downright irresistible.

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1/2 cup onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add zucchini and onion, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
4. Place the pie crust in a 9-inch pie dish. Spread the sautéed zucchini and onion evenly over the crust.
5. Sprinkle shredded cheddar cheese over the zucchini mixture.
6. Pour the egg mixture over the cheese and vegetables. Tip: Tap the dish gently on the counter to remove any air bubbles.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing.

Heavenly is the first word that comes to mind when you bite into this quiche. The creamy filling, studded with tender zucchini and melted cheddar, pairs perfectly with the flaky crust. Serve it warm with a side of fresh fruit for a brunch that’ll have everyone asking for seconds.

Zucchini and Swiss Cheese Quiche

Buckle up, buttercups, because we’re about to turn the humble zucchini into the star of your brunch table with a quiche that’s so cheesy, it might just wink at you. This isn’t just any quiche; it’s a fluffy, golden masterpiece that’ll have your guests guessing whether you’re a professional chef or just really good at following instructions.

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1/2 cup onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups Swiss cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming any excess edges.
2. Heat olive oil in a skillet over medium heat. Add zucchini and onion, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Spread the sautéed zucchini and onion evenly over the bottom of the pie crust. Sprinkle Swiss cheese on top.
5. Pour the egg mixture over the zucchini and cheese. Tip: Gently shake the pie dish to distribute the filling evenly.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, it’s done.
7. Let the quiche cool for 5 minutes before slicing. Serve warm.

So there you have it, a quiche that’s as delightful to look at as it is to devour, with a texture so light it practically floats off the plate. Pair it with a crisp salad or enjoy it solo—either way, it’s a win.

Zucchini and Gruyere Quiche

Feeling fancy but too lazy to put on pants? This Zucchini and Gruyere Quiche is your ticket to gourmet town without having to change out of your pajamas. Perfect for brunch, lunch, or that ‘I deserve something nice’ dinner.

Ingredients

• 1 9-inch pie crust
• 1 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1/2 cup onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Gruyere cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then remove from oven and set aside.
2. Heat olive oil in a skillet over medium heat. Add zucchini and onion, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Tip: Whisk vigorously to incorporate air for a fluffier quiche.
4. Spread the sautéed vegetables evenly over the pre-baked pie crust. Sprinkle Gruyere cheese on top.
5. Pour the egg mixture over the vegetables and cheese. Tip: Pour slowly to prevent the ingredients from shifting.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

Creamy, cheesy, and packed with tender zucchini, this quiche is a dream come true. Serve it with a side of sass and a crisp green salad for the ultimate meal.

Zucchini and Leek Quiche

Get ready to meet your new brunch bestie—this Zucchini and Leek Quiche is here to dazzle your taste buds and maybe, just maybe, steal the spotlight at your next gathering. Packed with vibrant flavors and a buttery, flaky crust, it’s the kind of dish that makes you want to write home about, or at least text your foodie friend immediately.

Ingredients

• 1 9-inch pie crust, unbaked
• 2 tbsp olive oil
• 2 cups zucchini, thinly sliced
• 1 cup leek, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then remove from oven and set aside. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. Heat olive oil in a large skillet over medium heat. Add zucchini and leek, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
4. Sprinkle half of the Gruyère cheese over the pre-baked crust. Top with the sautéed zucchini and leek mixture, then pour the egg mixture over the vegetables.
5. Sprinkle the remaining Gruyère cheese on top. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Let the quiche rest for 10 minutes before slicing to ensure clean cuts.

Your quiche should boast a creamy interior with a satisfying crunch from the crust, while the Gruyère adds a nutty depth that’s downright irresistible. Serve it warm with a side of arugula salad for a brunch that’s anything but basic.

Conclusion

Lovingly curated, these 18 zucchini quiche recipes offer a treasure trove of flavors to explore. Perfect for any meal, they’re a testament to the versatility of zucchini. We invite you to dive into these delicious creations, share your favorites in the comments, and spread the joy by pinning this roundup on Pinterest. Happy cooking!

Bella Bacinos