Thinly sliced zucchini steals the show in this EASY quiche! Garden-fresh & bursting with flavor, it’s the perfect brunch, easy weeknight meal, or summer dish.
Every summer, my garden explodes in a riot of zucchini green. They’re the reward for months of nurturing, the promise of countless meals bursting with the season’s bounty.
And I’ve got a great recipe if your garden abounds with lots of beautifully fresh zucchini too. Cause this year, I’m not letting a single one go to waste.
If you love zucchini like I do, I’ve got an amazing recipe that uses fresh zucchini that I know you’ll love. (And you don’t have to have grown it yourself either to enjoy it!)
Forget store-bought mush, this beauty is all about zucchini spun fresh from the vine. I thinly slice them so they mingle with a creamy custard and nestle in a crust flaky enough to make you swoon.
So grab your harvest or head to your local farmer’s market, roll up your sleeves, and let’s transform that zucchini into a masterpiece. Trust me, your garden (and your taste buds) will thank you for it.
Wait until you try this mouthwatering recipe for zucchini quiche!
(Posts on stacyling.com may contain affiliate links. Click HERE for full disclosure.)
About Zucchini Quiche
Imagine a savory pie where buttery, flaky crust cradles a creamy custard, all studded with tender, garden-fresh zucchini.
That, my friend, is the magic of zucchini quiche: an incredible blend of textures and flavors, perfect for breakfast, brunch, or any time you crave comfort food with a veggie twist! I love to whip one up for my book club but I’ve also made it for Easter and Mother’s Day brunch too.
Have you ever had a zucchini quiche before?
It’s so creamy and delicious. Especially since it features my favorite, ricotta cheese. A friend of mine introduced this recipe to me several years ago at a brunch. It was SO good, I had to make it and I’ve never looked back!
It’s one of my favorite ways to use my garden zucchini so they don’t go to waste.
How to Make Zucchini Quiche Recipe
When we talk about quiche we tend to think of Quiche Lorraine or a bacon cheddar. But this squash quiche is a little different and that’s why I like it! Ricotta cheese provides a beautiful, light, creamy texture that pairs well with zucchini.
And if the zucchini is picked fresh from the vegetable garden, it’s even better! This zucchini quiche recipe is easy to make and works well for any brunch menu or dinner recipe.
It’s one of my favorite quiches to make and I hope you enjoy this recipe as much as I do!
Ingredients to Make Recipe for Zucchini Quiche
- pie crust (store-bought or homemade)
- zucchini sliced thin about 1/4 inch or less (need roughly 3 cups).
- extra virgin olive oil
- onion
- garlic
- eggs
- ricotta whole milk
- half and half
- salt
- oregano
- few dashes of pepper
- 1 cup shredded mozzarella separated into two 1/2 cup portions
- sprinkling of paprika
Because I don’t like to add a bunch of steps when I’m making a meal, I don’t make my own pie crust normally. If you have a pie crust recipe you love, make it! Because it can only make this recipe taste even better.
Directions to Make Zucchini Quiche Recipe
- Preheat oven to 350.
- Sauté the onion, garlic and zucchini. Note: Don’t skip this step 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.
Zucchini Quiche Recipe FAQs
Should vegetables be cooked before putting in a quiche recipe?
In most cases, yes, vegetables should be pre-cooked before adding them to a quiche recipe so the vegetables cook more evenly, reducing the moisture in the quiche, and intensifying the flavors.
There are some exceptions, however, that include:
- Leafy greens: Like spinach or kale, can be added raw as they wilt quickly in the hot custard.
- Thinly sliced vegetables: Like onions or bell peppers, can cook through during quiche baking if thinly sliced.
Be sure to drain any excess liquid after pre-cooking before adding the vegetables to your quiche filling to help keep it from getting too soggy. When making this zucchini quiche recipe, it’s not optional to skip cooking the vegetables beforehand. The end result will be a bunch a mush if you don’t. It’s got to be done!
Why is My Zucchini Pie Soggy?
There are several reasons why your zucchini pie might be soggy, but don’t worry, we can fix it! Here are the most common culprits:
Excess moisture
Zucchini has a high water content, and if not handled properly, it can release extra liquid and make your pie soggy. If you added other vegetables that haven’t been drained properly, they could be contributing excess moisture in your squash quiche. Not to mention, overfilling your pie crust can lead to liquid seeping out and making the bottom soggy.
Crust issues
A pre-baked crust can help prevent a soggy bottom by creating a barrier between the filling and the dough. Also, if you don’t blind-bake your crust (pre-baking it without filling), it might not be fully cooked through by the time the filling sets, leading to sogginess.
Baking mistakes:
- Underbaking: The filling needs to be set completely to avoid wetness. Check the quiche before the recommended time is up and bake until a knife inserted in the center comes out clean.
- Cooling issues: Letting the quiche cool too quickly can trap moisture inside, making it soggy. Let it cool completely on a wire rack before cutting.
Here are some tips to prevent a soggy zucchini pie:
- Salt the zucchini: Sprinkle thinly sliced zucchini with salt and let it sit for 30 minutes. Drain any excess liquid before adding it to the filling.
- Pre-cook the zucchini: Sautéing or roasting the zucchini beforehand removes some of the moisture.
- Use absorbent ingredients: Add grated cheese, breadcrumbs, or cooked potatoes to the filling to soak up excess liquid.
- Blind-bake your crust: Pre-bake the crust for 10-15 minutes before adding the filling.
- Don’t overfill: Leave some space between the filling and the top of the crust.
- Bake thoroughly: Check for doneness before taking it out of the oven.
- Cool properly: Let the quiche cool completely on a wire rack.
The Best Zucchini Quiche Recipe You’ll Ever Make!
Ingredients
- 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 garlic minced
- 4 eggs
- 1 cup ricotta whole milk
- ½ cup half and half
- ½ tsp salt
- ½ tsp oregano
- few dashes of pepper
- 1 cup shredded mozzarella separate into two 1/2 cup portions
- sprinkling of paprika
Instructions
- Preheat oven 350.
- 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 the oven for 45 minutes
- Allow to set and cool for 10 minutes before serving.
Nutrition
More About Recipe for Zucchini Quiche
Have you ever made zucchini quiche before? I would love to know more in the comments below.
And don’t miss joining my Gardening DIY and Decorating Community on Facebook for more chatter. And follow along there and on Instagram as well. There are behind-the-scenes daily things that I share on Instagram that don’t make it to the blog. Would love to see you there too!
If you prefer to binge-watch Bricks ’n Blooms on TV, we go more in-depth with tours and posts on my YouTube channel. Would love to hang out with you there!
And… If you’re catching up on blog posts you may have missed, be sure to sign-up to get my newest posts via email to stay up to date with everything that’s happening here on the blog and more.
Quick and Easy Dishes to Try
Since we moved, I’m all about cooking in my new kitchen! The former homeowners designed a working kitchen and let me tell you, we’ve been working it here.
We’ve got three ovens and 6 burners so it’s been a lot of fun making dishes for friends and family.
Here’s what I’ve been cooking up lately!
- Meatballs in the Oven with Italian Gravy
- Corn Chowder Easy Recipe
- Chicken Soup Recipe Homemade
- Healthy Instantpot Chicken Tortilla Soup Recipe
- Creamy Pumpkin Soup Recipe
- The Best Coffee Cake Recipe
- Apple Crisp Easy Recipe
- Pineapple Dump Cake Recipe
- Quick and Easy Spinach Tortellini Soup Recipe
The Best Light & Creamy Corn Chowder Recipe: Simply Irresistible!
Warning: This Creamy Spinach Artichoke Dip is So Addictive You’ll Never Share
From Porch to Patio: Fall Outdoor Decor Ideas for Every Space
Growing Celosia Plant in Your Cut Flower Garden
5 Simple Tips for Styling a Rustic Elegant Fall Tablescape
Steal the Pottery Barn Look: Fall Decor Dupes You’ll Love
Thanks for stopping by the blog today!
Enjoy your day! xoxo
I love a good brunch. Don’t you?
We shared some Galentine’s Day Brunch table decor ideas.
