This Cheesy Zucchini Quiche is just the summer dinner recipe to make with fresh, in-season zucchini! This recipe serves eight and costs $5.89. That’s just 74¢ per serving!
Zucchini is my favorite vegetable. I love tossing it into my tomato basil pasta with zucchini, mom’s zucchini bread, and zucchini cake.
When I include a vegetable in my cooking, like in this zucchini quiche, I feel like I am easily getting more veggies into my kid’s diet, which makes me feel like I have won something big! So, today, I’m sharing a recipe for Zucchini Quiche!
In my kitchen, quiche, pasta salads, and entrée salads are on constant repeat during the summer. I love zucchini quiche during the summer because they’re easy to whip together, and I can make them in the morning when my kitchen is much cooler.
Also, they can be served warm or at room temperature. This means no heating up the kitchen during the hottest part of the day and more pool time for the kids and me!
Zucchini Quiche Recipe ingredients and cost
Per Serving Cost: $0.74
Recipe Cost: $5.89
- ½ Tablespoon olive oil $0.07
- 2 small zucchinis washed and grated $1.30
- 1 large shallot diced small $.74
- 1 large garlic clove minced $0.05
- ½ teaspoon salt $0.01
- 3 Tablespoons chopped fresh basil $0.60
- 1 Tablespoon all-purpose flour $0.02
- 2 large eggs $0.20
- 1 cup half and half $0.44
- ¼ teaspoon white pepper $0.04
- ¼ teaspoon nutmeg $0.10
- ¼ cup shredded fontina cheese $0.89
- 2 Tablespoons freshly grated Parmesan cheese $0.24
- 1 deep-dish frozen pie shell $1.19
NOTE: I calculate the recipe prices by using name-brand grocery prices on grocery store websites.
How to make Zucchini Quiche
- Begin by making the zucchini filling. In a large skillet, heat the oil and then add the zucchini, shallot, garlic, and salt. Cook for about 7 minutes.
- Next, uncover it and cook for about 5 minutes. Then transfer the zucchini filling to a bowl and toss with basil and flour. You will then want it to cool for about 5 minutes.
- Next, make the custard by stirring together the eggs, half and half, salt, pepper, and nutmeg. Then fold in the zucchini filling and fontina as well as the parmesan cheeses.
- Lastly, pour the mixture into an unbaked pie crust and bake for about 35 minutes. Enjoy your zucchini quiche after it has cooled for 20 minutes.
Zucchini Quiche tips and variations
- Nobody likes a soggy quiche, right? That’s why you must cook out most of the liquid from the zucchini before adding it to the custard filling.
- You can use other cheese like mozzarella and fontina.
- If you can’t find shallots, then you can use ½ cup of red onion and 1 teaspoon of granulated sugar.
- Instead of half and half you can use milk. jUst don’t use skim milk.
How to store Quiche with Zucchini
SERVE: You can keep this quiche out for about two hours before it needs to be covered and refrigerated.
STORE: Cover the quiche and refrigerate for 3-4 days.
FREEZE: Wrap cooked and cooled quiche in 2 layers of foil, and slide quiche into freezer zip-top bag. Do not thaw the quiche before reheating. Instead, remove the foil and reheat it in a 350 degree F oven for about 20-25 minutes. Or cook it until the quiche is heated through.
Zucchini Quiche Recipe FAQs
You do not want to eat zucchini quiche when cold. It does not taste as good. But you can eat it when it is hot, straight from the oven, or after it has cooled a bit and is still warm or at room temperature.
Eat by Date states that quiche will stay fresh in the fridge for 3-4 days. Just be sure to store it in an airtight container.
A quiche and frittata have similar ingredients. However, the significant difference between the two is how they are made. A quiche is made with a crust and baked slowly in the oven. Meanwhile, a frittata is crustless and is cooked quickly.
While it is safe to eat quiche at room temperature, it should not be left out overnight or all day. Instead, it should be refrigerated within just a couple of hours after baking it as it does contain dairy.
Check out this post I wrote about the different ways you can reheat quiche.
A fluffy quiche has a light, airy texture with a slightly puffed crust. If your quiche is not fluffy, there could be several reasons for it:
– Overmixing: Overmixing the quiche filling can lead to a dense texture. When eggs are overmixed, they can become tough and less fluffy. It’s essential to whisk the eggs and other liquid ingredients just enough to combine them.
– Too many ingredients: Adding too many heavy or dense ingredients to the quiche can weigh down the filling and prevent it from becoming fluffy. Consider using a balanced amount of vegetables, cheese, and other fillings.
– Incorrect egg to liquid ratio: The proportion of eggs to other liquids like milk or cream is crucial for the texture of the quiche. Too little liquid can produce a dry quiche, while too much liquid can make it soggy. Ensure that you have the right balance to achieve a fluffy texture.
– No resting time: Allowing the quiche to rest for a few minutes after baking can help set the filling and improve its texture.
Cook’s Tools:
- box grater
- mixing bowls
- large covered skillet
- whisk
- baking sheet
If you’re looking for more quiche recipes for breakfast, brunch, or dinner, then check out my Broccoli Quiche, and Ham and Cheddar Quiche recipes. Also, try serving this quiche with my Spinach Salad, Confetti Corn Salad, or Garden Bean Salad for a complete meal!
More Breakfast Recipes
- Eggs Benedict with Blender Hollandaise Sauce
- Starbucks Blueberry Scones Copycat
- Cinnamon Crumb Cake
- Loaded Breakfast Sandwich
- Tater Tot Breakfast Casserole
- Blueberry Buttermilk Buckwheat Pancakes
- Crockpot Cheesy Potatoes
- Sausage Cream Cheese Balls
- Green Chile Cheesy Potatoes
- Freezer Breakfast Burritos
- Vanilla Dutch Baby Pancake
- Chocolate Babka Bread
- Almond Coffee Cake Ring
Cheesy Quiche with Zucchini and Basil
Equipment
- box grater
- mixing bowls
- large covered skillet
- whisk
- baking sheet
Ingredients
ZUCCHINI FILLING:
- ½ Tablespoon olive oil
- 2 small zucchinis washed and grated
- 1 large shallot diced small
- 1 large garlic clove minced
- ¼ teaspoon salt
- 3 Tablespoons chopped fresh basil
- 1 Tablespoon all-purpose flour
CUSTARD:
- 2 large eggs
- 1 cup half and half
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- ¼ cup shredded fontina cheese
- 2 Tablespoons freshly grated Parmesan cheese
- 1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best)
Instructions
- Move oven rack to lower-middle position and preheat oven to 350 degrees F.
MAKE ZUCCHINI FILLING:
- In a large skillet over medium-low heat, heat oil until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender and zucchinis have released their liquid, about 7 minutes.½ Tablespoon olive oil, 2 small zucchinis, 1 large garlic clove, ¼ teaspoon salt, 1 large shallot
- Uncover and cook until the bottom of the pan is dry, often stirring, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.1 Tablespoon all-purpose flour, 3 Tablespoons chopped fresh basil
MAKE CUSTARD:
- In a large bowl, whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling and fontina and Parmesan cheeses.¼ teaspoon salt, 2 large eggs, 1 cup half and half, ¼ teaspoon white pepper, ¼ teaspoon nutmeg, ¼ cup shredded fontina cheese, 2 Tablespoons freshly grated Parmesan cheese, ¼ teaspoon salt
- Place unbaked pie crust on top of the baking sheet, and pour the mixture into unbaked pie crust.2 Tablespoons freshly grated Parmesan cheese, 1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best)
BAKE QUICHE:
- Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
Video
Notes
Nutrition
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You’ll find lots of opportunities to serve this Zucchini Quiche. Just like one reader, Sarah, who says:
“YUMMY!! Looks like a perfect recipe for summer brunch! 🙂”
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What a super way to use up some of those courgettes multiplying in the vegetable crisper! I have to try this!
That’s a great way to get vegetables into your diet. I love a delicious quiche like this one
YUMMY!! Looks like a perfect recipe for summer brunch! 🙂
Thank you!
I just picked several zucchini from our garden and need this recipe! Love the Fontina cheese and everything about this beautiful pie 🙂
Tricia, enjoy!
yummy!
Loved this for brunch!
Oh, my gosh, I made this yummy quiche and we ate it every morning for breakfast until it was gone. So easy and delish!
I’m looking forward to trying this recipe, I love quiche and have never tried it with zucchini.
That looks so good!
I make the recipe at least twice a month now. I love that it’s so adaptable to what you have on hand. Add mushrooms, bacon or ham, swap out spinach for the zucchini. No half and half? Use sour cream or cream cheese and add milk to equal one cup. It’s always perfect and delicious. Thanks for a great recipe.
Thank you for sharing! I’m glad you love this recipe:)