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!
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!
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.
- 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.
Cook’s Note 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 Long Is It Good For
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.
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.
- box grater
- mixing bowls
- large covered skillet
- 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 Zucchini Quiche with Basil
- 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
- 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)
- 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
- 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 until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
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! 🙂”