Welcome to zucchini heaven! If you’re craving a cozy, versatile dish that transforms this summer squash into something spectacular, you’re in the right place. From cheesy classics to creative twists, these 26 zucchini quiche recipes promise delicious inspiration for any meal. Let’s dive in and discover your new favorite!
Classic Zucchini and Cheddar Quiche
Hear me out—this isn’t your grandma’s quiche. It’s a flaky, cheesy, veggie-packed masterpiece that’s about to become your new brunch obsession. Seriously, you need this in your life.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch store-bought pie crust, chilled
– 2 tbsp clarified butter
– 1 medium zucchini, thinly sliced into ¼-inch rounds
– ½ medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup sharp cheddar cheese, freshly grated
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the chilled pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom all over with a fork.
3. Blind bake the crust: Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment.
4. In a 10-inch skillet over medium heat, melt the clarified butter.
5. Add the diced onion and cook, stirring occasionally, for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the zucchini slices in a single layer and cook for 4 minutes per side until lightly golden. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
8. Transfer the cooked vegetables to a plate to cool slightly.
9. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, kosher salt, black pepper, and freshly grated nutmeg until fully combined.
10. Sprinkle half of the freshly grated cheddar cheese evenly over the bottom of the pre-baked crust.
11. Arrange the cooled zucchini and onion mixture over the cheese in an even layer.
12. Pour the egg and cream mixture carefully over the vegetables. Tip: Pour slowly to prevent the filling from overflowing.
13. Top with the remaining cheddar cheese.
14. Bake the quiche on the middle rack for 45 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
15. Remove from the oven and let rest on a wire rack for 15 minutes before slicing.
Creamy, rich, and perfectly balanced, this quiche features a crisp crust and a tender, custardy interior. Serve it warm with a simple arugula salad dressed in lemon vinaigrette for a bright contrast, or enjoy a slice cold straight from the fridge—it’s just as delicious.
Spinach and Zucchini Quiche with Feta
Yield to your cravings with a veggie-packed masterpiece that’s as vibrant as your feed. This quiche marries earthy spinach, tender zucchini, and tangy feta in a flaky, golden crust—perfect for brunch or a light dinner. It’s a crowd-pleaser that’s surprisingly simple to whip up.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 tablespoons clarified butter
– 1 medium zucchini, thinly sliced into half-moons
– 4 cups fresh spinach, roughly chopped
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup crumbled feta cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie dish, trimming any excess edges.
3. Prick the bottom of the crust all over with a fork to prevent puffing during baking.
4. Melt the clarified butter in a large skillet over medium-high heat.
5. Add the zucchini slices and sauté for 4-5 minutes, until they begin to soften and develop a light golden color.
6. Stir in the chopped spinach and cook for 1-2 minutes, just until wilted; remove from heat to cool slightly.
7. In a large mixing bowl, whisk together the lightly beaten eggs and heavy cream until fully combined.
8. Fold in the crumbled feta, nutmeg, kosher salt, and black pepper.
9. Gently stir the cooled zucchini and spinach mixture into the egg base.
10. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
11. Bake in the preheated oven for 40-45 minutes, until the center is set and the top is golden brown.
12. Remove from the oven and let the quiche rest for 10 minutes before slicing to allow it to firm up.
A buttery, flaky crust cradles a creamy, savory filling studded with tender zucchini and vibrant spinach. The feta adds a salty tang that balances the richness, making each bite irresistible. Serve it warm with a crisp side salad for a complete meal, or slice it cold for an easy grab-and-go lunch.
Bacon and Zucchini Quiche with Caramelized Onions
Venture beyond basic brunch with this savory masterpiece. Crisp bacon, tender zucchini, and sweet caramelized onions unite in a creamy, custardy filling cradled by a buttery, flaky crust. It’s the ultimate make-ahead meal that’s equally stunning for a lazy weekend or an elegant dinner party.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9-inch) store-bought pie crust, thawed if frozen
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 medium yellow onion, thinly sliced
– 1 tablespoon clarified butter
– 1 medium zucchini, halved lengthwise and sliced into 1/4-inch half-moons
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup shredded Gruyère cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh chives
Instructions
1. Preheat your oven to 375°F (190°C).
2. Fit the pie crust into a 9-inch pie dish, crimping the edges decoratively. Place the dish on a rimmed baking sheet.
3. In a large skillet over medium heat, cook the diced bacon until crisp and browned, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of the rendered bacon fat in the skillet.
4. Add the clarified butter to the skillet with the reserved bacon fat. Add the thinly sliced onion and cook over medium-low heat, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes. Tip: A pinch of sugar can accelerate caramelization.
5. Add the sliced zucchini to the skillet with the caramelized onions. Increase heat to medium and cook, stirring occasionally, until the zucchini is just tender and any released liquid has evaporated, about 5-7 minutes. Remove the skillet from the heat and let the mixture cool slightly.
6. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, and whole milk until fully homogenized.
7. Stir the shredded Gruyère, nutmeg, kosher salt, and black pepper into the egg mixture.
8. Fold the cooked bacon and the slightly cooled onion-zucchini mixture into the egg and cheese custard until evenly distributed.
9. Pour the filling into the prepared pie crust, ensuring it spreads evenly. Tip: Pouring the filling onto the back of a spoon can prevent disturbing the crust.
10. Bake on the center rack of the preheated oven for 40-45 minutes, or until the center is just set and the top is golden brown. Tip: The quiche is done when a knife inserted 1 inch from the center comes out clean.
11. Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing.
12. Garnish the sliced quiche with the chopped fresh chives before serving.
Achieving a perfect quiche hinges on the contrast between the flaky, shattering crust and the luxuriously smooth, set custard. The salty, smoky bacon and sweet onions balance the mild zucchini, while the Gruyère adds a nutty depth. Serve it warm or at room temperature with a simple arugula salad dressed in lemon vinaigrette for a complete, effortlessly chic meal.
Tomato and Basil Zucchini Quiche
Out with boring breakfasts—this savory quiche transforms humble zucchini into a vibrant, protein-packed masterpiece. Grab your cast iron and let’s layer up flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, chilled
– 2 medium zucchini, thinly sliced into ¼-inch rounds
– 1 tablespoon extra-virgin olive oil
– 1 cup cherry tomatoes, halved
– ½ cup fresh basil leaves, chiffonade-cut
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup grated Gruyère cheese
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the chilled pie crust and press it into a 9-inch pie dish, trimming any excess.
3. In a skillet over medium-high heat, warm the extra-virgin olive oil.
4. Add the thinly sliced zucchini and sauté for 5–7 minutes until lightly golden and tender.
5. Remove the skillet from heat and let the zucchini cool slightly.
6. In a mixing bowl, combine the lightly beaten pasture-raised eggs and heavy cream, whisking until smooth.
7. Fold in the grated Gruyère cheese, freshly ground black pepper, and fine sea salt.
8. Arrange the sautéed zucchini and halved cherry tomatoes evenly over the pie crust.
9. Pour the egg mixture over the vegetables, ensuring it seeps into all gaps.
10. Sprinkle the chiffonade-cut fresh basil leaves on top.
11. Bake the quiche in the preheated oven for 45 minutes, or until the center is set and the top is golden brown.
12. Remove from the oven and let it rest for 10 minutes before slicing.
13. Serve warm or at room temperature.
Here, the creamy custard cradles tender zucchini and bursts of tomato, while Gruyère adds a nutty depth. Try it with a crisp arugula salad for a light lunch, or slice it cold for a picnic—it’s versatile enough to shine any time of day.
Mushroom and Zucchini Quiche with Gruyere
Zesty, savory, and packed with earthy goodness, this quiche transforms humble mushrooms and zucchini into a showstopper. Grab your skillet—it’s time to layer up flavor with nutty Gruyère and a buttery crust. Perfect for brunch or a cozy dinner, it’s a veggie-forward dish that delivers every time.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 tablespoons unsalted butter
– 8 ounces cremini mushrooms, thinly sliced
– 1 medium zucchini, thinly sliced into half-moons
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 cup Gruyère cheese, grated
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie dish, crimping the edges decoratively.
3. In a large skillet over medium heat, melt the unsalted butter until foamy.
4. Add the finely diced yellow onion, cooking for 4–5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic.
6. Add the thinly sliced cremini mushrooms, sautéing for 6–8 minutes until they release their moisture and turn golden brown.
7. Incorporate the thinly sliced zucchini half-moons, cooking for 3–4 minutes until just tender but still vibrant.
8. Remove the skillet from heat and let the vegetable mixture cool slightly for 5 minutes.
9. In a medium bowl, whisk together the lightly beaten pasture-raised eggs and heavy cream until smooth.
10. Fold in the grated Gruyère cheese, kosher salt, freshly ground black pepper, freshly grated nutmeg, and fresh thyme leaves.
11. Gently combine the cooled vegetable mixture into the egg base until evenly distributed.
12. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
13. Bake in the preheated oven for 40–45 minutes, until the center is set and the top is golden brown.
14. Let the quiche rest on a wire rack for 10 minutes before slicing to allow it to firm up.
Lusciously creamy with a crisp, flaky crust, this quiche offers a rich blend of earthy mushrooms and tender zucchini, elevated by the sharp, nutty notes of Gruyère. Serve it warm with a side of peppery arugula salad for a balanced meal, or slice it cold for a quick, satisfying snack—it’s versatile enough to shine at any table.
Zucchini and Goat Cheese Quiche with Herbs
Punch up your brunch game with this vibrant zucchini and goat cheese quiche. Perfectly flaky crust cradles creamy eggs, tender squash, and tangy cheese—a showstopper that’s surprisingly simple to master. Get ready to impress with minimal effort and maximum flavor.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 2 tablespoons clarified butter
– 1 medium zucchini, thinly sliced into ¼-inch rounds
– ½ teaspoon kosher salt, divided
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 tablespoon fresh chives, finely chopped
– 4 ounces fresh goat cheese, crumbled
Instructions
1. Preheat your oven to 375°F (190°C).
2. Fit the pie crust into a 9-inch pie dish, crimping the edges decoratively.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind-bake the crust for 15 minutes, until lightly golden and set.
5. Remove the parchment and weights carefully, then set the crust aside to cool slightly.
6. Heat the clarified butter in a large skillet over medium heat until shimmering.
7. Add the zucchini slices in a single layer, working in batches if needed to avoid overcrowding.
8. Sauté the zucchini for 3–4 minutes per side, until tender and lightly browned.
9. Transfer the zucchini to a paper towel-lined plate and sprinkle with ¼ teaspoon of the kosher salt to draw out excess moisture.
10. In a large mixing bowl, whisk together the lightly beaten eggs and heavy cream until fully incorporated and slightly frothy.
11. Stir in the remaining ¼ teaspoon kosher salt, black pepper, thyme, and chives.
12. Arrange the sautéed zucchini slices evenly over the bottom of the pre-baked crust.
13. Sprinkle the crumbled goat cheese evenly over the zucchini layer.
14. Pour the egg mixture slowly over the fillings, ensuring it seeps into all crevices.
15. Bake the quiche on the center oven rack for 40–45 minutes, until the center is just set and the top is golden brown.
16. Let the quiche rest at room temperature for 10 minutes before slicing to allow the custard to firm up.
Unbelievably creamy and herbaceous, this quiche boasts a velvety texture punctuated by tender zucchini and pockets of tangy goat cheese. Serve it warm with a crisp arugula salad dressed in lemon vinaigrette, or slice it cold for a sophisticated picnic addition—either way, it’s a versatile crowd-pleaser.
Crustless Zucchini and Parmesan Quiche
A crustless zucchini and Parmesan quiche transforms humble ingredients into a sophisticated, protein-packed meal. This low-carb marvel skips the pastry for a lighter texture while delivering rich, savory flavor. Perfect for brunch or dinner, it’s a versatile dish that’s as easy to make as it is impressive to serve.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium zucchini, grated and squeezed dry
– 1 cup grated Parmesan cheese, divided
– 6 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 small yellow onion, finely diced
– 2 tablespoons clarified butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat the oven to 375°F and grease a 9-inch pie dish with clarified butter.
2. Heat the remaining clarified butter in a skillet over medium heat until shimmering.
3. Sauté the finely diced yellow onion for 5–7 minutes until translucent and fragrant.
4. Add the grated, squeezed-dry zucchini to the skillet and cook for 4–5 minutes until moisture evaporates.
5. Transfer the zucchini-onion mixture to a large mixing bowl and let cool for 5 minutes.
6. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, and whole milk until fully combined.
7. Stir 3/4 cup of grated Parmesan cheese, kosher salt, black pepper, and freshly grated nutmeg into the egg mixture.
8. Fold the cooled zucchini-onion mixture into the egg mixture until evenly distributed.
9. Pour the combined mixture into the prepared pie dish and spread it into an even layer.
10. Sprinkle the remaining 1/4 cup of grated Parmesan cheese evenly over the top.
11. Bake at 375°F for 40–45 minutes until the center is set and the top is golden brown.
12. Let the quiche rest for 10 minutes before slicing to allow it to firm up.
Light and fluffy with a golden, cheesy crust, this quiche offers a creamy interior punctuated by sweet zucchini and savory Parmesan. Serve it warm with a crisp arugula salad for a balanced meal, or slice it cold for a protein-rich snack on the go.
Zucchini Quiche with Sun-Dried Tomatoes and Pesto
Get ready to transform your brunch game with this vibrant zucchini quiche. Golden, flaky crust cradles a creamy filling studded with sun-dried tomatoes and swirled with pesto—it’s a flavor explosion that’s as beautiful as it is delicious. Perfect for lazy weekends or impressive enough for guests, this dish brings restaurant-quality flair to your kitchen with minimal fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9-inch) store-bought pie crust, thawed if frozen
– 2 medium zucchini, thinly sliced into 1/8-inch rounds
– 1/2 cup sun-dried tomatoes in oil, drained and julienned
– 1/3 cup basil pesto, homemade or high-quality store-bought
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese
– 2 tablespoons unsalted butter
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, crimp the edges, and prick the bottom all over with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes, then carefully remove the weights and parchment.
5. Melt the unsalted butter in a large skillet over medium heat.
6. Add the thinly sliced zucchini and sauté for 5–7 minutes until just tender and lightly golden, stirring occasionally.
7. Remove the skillet from heat and let the zucchini cool slightly.
8. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs and heavy cream until fully combined.
9. Stir in the shredded Gruyère cheese, kosher salt, black pepper, and freshly grated nutmeg.
10. Fold in the sautéed zucchini and julienned sun-dried tomatoes.
11. Pour the egg mixture into the pre-baked pie crust.
12. Dollop the basil pesto evenly over the top of the filling.
13. Use a knife or skewer to gently swirl the pesto into the filling, creating a marbled effect.
14. Bake the quiche at 375°F (190°C) for 35–40 minutes, until the center is set and the top is golden brown.
15. Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing.
Silky custard melds with the earthy zucchini and sweet-tart sun-dried tomatoes, while the pesto adds a bright, herbaceous punch. Serve warm or at room temperature with a crisp green salad for a balanced meal, or slice it cold for a satisfying picnic treat—the flavors deepen beautifully overnight.
Garlic and Zucchini Quiche with Ricotta
Let’s ditch the boring brunch. This garlic and zucchini quiche with ricotta is your new go-to—flaky crust, creamy filling, and a veggie-packed punch that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed
– 2 tablespoons clarified butter
– 3 medium zucchini, thinly sliced into 1/8-inch rounds
– 4 garlic cloves, minced
– 1 cup whole-milk ricotta cheese
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat the oven to 375°F (190°C).
2. Fit the thawed pie crust into a 9-inch pie dish, crimping the edges decoratively.
3. Prick the bottom of the crust all over with a fork, then line it with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes, until the edges are lightly golden. Remove the weights and parchment.
5. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
6. Add the zucchini slices in a single layer, working in batches if needed, and sauté for 3–4 minutes per side until golden brown and tender. Transfer to a plate.
7. In the same skillet, reduce the heat to medium and sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
8. In a mixing bowl, combine the ricotta cheese, lightly beaten eggs, heavy cream, grated Parmesan, kosher salt, black pepper, and fresh thyme leaves. Whisk until smooth and homogenous.
9. Stir the sautéed zucchini and garlic into the ricotta mixture until evenly distributed.
10. Pour the filling into the pre-baked crust, spreading it evenly with a spatula.
11. Bake the quiche on the middle rack for 30–35 minutes, until the center is set and the top is golden brown.
12. Let the quiche cool on a wire rack for at least 15 minutes before slicing. Tip: For a cleaner slice, use a sharp knife dipped in hot water.
13. Serve warm or at room temperature.
What emerges is a quiche with a buttery, crisp crust and a luxuriously creamy interior, where the zucchini adds a subtle sweetness against the savory garlic and ricotta. Try it with a drizzle of chili oil or alongside a peppery arugula salad for a vibrant contrast.
Zucchini and Red Pepper Quiche with Mozzarella
Ready to upgrade your brunch game? This zucchini and red pepper quiche with mozzarella delivers vibrant flavor in every bite. Grab your skillet—let’s get cooking.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed
– 2 tbsp clarified butter
– 1 medium zucchini, thinly sliced into ¼-inch rounds
– 1 red bell pepper, julienned
– ½ cup shredded low-moisture mozzarella cheese
– 4 pasture-raised eggs, lightly beaten
– ¾ cup heavy cream
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 tbsp chopped fresh chives
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the thawed pie crust into a 9-inch pie dish, trimming any excess edges.
3. In a skillet over medium heat, melt the clarified butter until shimmering.
4. Add the zucchini slices and julienned red bell pepper to the skillet.
5. Sauté the vegetables for 5–7 minutes, until they are tender and lightly caramelized.
6. Transfer the sautéed vegetables to the prepared pie crust, spreading them evenly.
7. Sprinkle the shredded low-moisture mozzarella cheese over the vegetables.
8. In a mixing bowl, whisk together the lightly beaten pasture-raised eggs and heavy cream until fully combined.
9. Stir in the kosher salt, freshly ground black pepper, and chopped fresh chives into the egg mixture.
10. Pour the egg mixture over the vegetables and cheese in the pie crust.
11. Bake the quiche in the preheated oven for 35–40 minutes, until the center is set and the top is golden brown.
12. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Unbelievably creamy and packed with garden-fresh crunch, this quiche boasts a velvety texture from the custard and a subtle smokiness from the caramelized peppers. Serve it warm with a crisp arugula salad for a bright contrast, or slice it cold for an easy grab-and-go lunch—either way, it’s a versatile showstopper.
Zucchini, Ham, and Swiss Cheese Quiche
Nailing that perfect brunch centerpiece? This zucchini, ham, and Swiss quiche delivers flaky crust, creamy custard, and savory fillings in every bite. Skip the fuss—it’s surprisingly simple to master.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 9-inch deep-dish pie crust, chilled
- 2 tablespoons clarified butter
- 1 medium zucchini, julienned
- 4 ounces diced Black Forest ham
- 1 cup shredded Swiss cheese, Gruyère-style
- 4 pasture-raised eggs, lightly beaten
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Place chilled pie crust on a rimmed baking sheet.
- Heat clarified butter in a skillet over medium-high heat until shimmering.
- Sauté julienned zucchini for 4-5 minutes until lightly caramelized and tender-crisp.
- Transfer zucchini to a plate lined with paper towels to drain excess moisture.
- Scatter diced Black Forest ham evenly over bottom of pie crust.
- Layer sautéed zucchini over ham.
- Sprinkle shredded Swiss cheese evenly over vegetables.
- In a mixing bowl, whisk together lightly beaten eggs, heavy cream, kosher salt, white pepper, and nutmeg until fully emulsified.
- Pour egg mixture slowly over fillings in crust.
- Bake on center rack for 40-45 minutes until custard is set with a slight jiggle in center and crust is golden brown.
- Cool quiche on wire rack for 15 minutes before slicing.
Buttery, flaky crust cradles a velvety custard studded with sweet zucchini, salty ham, and nutty Swiss. Serve warm slices with a crisp arugula salad dressed in lemon vinaigrette, or enjoy chilled for next-day lunches—the flavors deepen beautifully overnight.
Mediterranean Zucchini Quiche with Olives and Feta
Let’s ditch the boring breakfasts. This savory Mediterranean zucchini quiche packs briny olives, creamy feta, and fresh herbs into a golden, flaky crust—perfect for brunch or a light dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed
– 2 medium zucchini, thinly sliced into ¼-inch rounds
– 1 tablespoon extra-virgin olive oil
– ½ cup Kalamata olives, pitted and roughly chopped
– 4 ounces feta cheese, crumbled
– ½ cup whole milk
– 4 pasture-raised eggs, lightly beaten
– ¼ cup fresh dill, finely chopped
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat the oven to 375°F (190°C).
2. Unroll the pie crust and press it into a 9-inch pie dish, trimming any excess.
3. In a medium skillet, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
4. Add the zucchini slices and sauté until tender and lightly golden, 5–7 minutes, stirring occasionally. Tip: Avoid overcrowding the pan to ensure even browning.
5. Remove the skillet from heat and let the zucchini cool slightly.
6. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, chopped dill, fine sea salt, and freshly ground black pepper until fully combined.
7. Stir in the sautéed zucchini, chopped Kalamata olives, and crumbled feta cheese.
8. Pour the egg mixture into the prepared pie crust, spreading it evenly.
9. Bake the quiche on the middle oven rack for 40–45 minutes, or until the center is set and the crust is golden brown. Tip: Insert a knife into the center; it should come out clean.
10. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing. Tip: Resting allows the filling to firm up for cleaner cuts.
Ultimate comfort food with a Mediterranean twist. The quiche emerges with a custardy, tender interior punctuated by salty olives and tangy feta, all encased in a buttery, crisp crust. Serve warm with a simple arugula salad dressed in lemon vinaigrette for a bright, balanced meal.
Conclusion
Kitchens across North America can now rejoice with these 26 zucchini quiche variations, offering endless inspiration for any meal. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this article to your Pinterest boards to save all these delicious ideas for later!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
