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Zucchini Quiche and a Galentine's Day Brunch Menu

Zucchini Quiche

Stacy Ling
Zucchini Quiche with Ricotta Cheese
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 660 kcal


  • 1 pie crust
  • 2-3 zucchini sliced thin about1/4 inch or less (need roughly3 cups))
  • 1 tbsp extra virgin olive oil
  • 1 onion diced
  • 3 cloves of garlic minced
  • 4 eggs
  • 1 cup ricotta whole milk
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • few dashes of pepper
  • 1 cup shredded mozzarella separate into two 1/2 cup portions
  • sprinkling of paprika


  • Preheat oven 350.
    Zucchini Quiche and a Galentine's Day Brunch Menu
  • Sauté the onion, garlic and zucchini. Note: Don't skip thisstep because it cooks out the extra zucchini liquid. Baking it directly in the quiche will make it more watery with less flavor.
  • Beat the eggs with half 'n half, spices, ricotta cheese and half of the mozzarella cheese.
  • Use your favorite pie crust recipe.
  • Add the sauteed veggies.
  • Pour the egg mixture on top.
  • Add mozzarella on top.
  • Top off with some sauteed zucchini slices.
  • Sprinkle with Paprika
  • Bake in oven for 45 minutes.
  • Allow to set and cool for 10 minutes before serving.


Serving: 1gramsCalories: 660kcalCarbohydrates: 42gProtein: 34gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 257mgSodium: 1024mgFiber: 4gSugar: 11g
Keyword Zucchini Quiche
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