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!

Cheesy Zucchini Quiche with basil for summer time dinners

Zucchini is my favorite vegetable. I love tossing it into my tomato basil pasta with zucchinimom’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.

All of the ingredients needed to make this Zucchini Quiche recipe.

How to make Zucchini Quiche

  1. 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.
  2. 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.
  3. 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.
  4. 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.

A picture collage of how to make this zucchini quiche recipe.

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.

A slice taken out of the finished Zucchini Quiche recipe.

Zucchini Quiche Recipe FAQs

Do you eat quiche, warm or cold?

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. 

How long is leftover quiche good for?

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.

What is the difference between a quiche and a frittata?

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.

Is it safe to eat quiche left out overnight?

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.

How do you reheat quiche?

Check out this post I wrote about the different ways you can reheat quiche

Why is my quiche not fluffy?

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 SaladConfetti Corn Salad, or Garden Bean Salad for a complete meal!

An overhead picture of the finished Zucchini Quiche.

More Breakfast Recipes

Zucchini Quiche full of fontina cheese and basil.
4.55 from 11 votes

Cheesy Quiche with Zucchini and Basil

Author Adapted from Cook’s Country
Recipe Cost $ $5.89
Serving Cost $ $0.74
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
8 servings
This Cheesy Zucchini Quiche is just the summer dinner recipe to make with fresh, in-season zucchini! Serve it warm or at room temperature for a cool summer supper!

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

Recipe adapted from Cook’s Country. Cook’s Country

Nutrition

Serving: 1slice | Calories: 222kcal | Carbohydrates: 16.4g | Protein: 5.3g | Fat: 15.2g | Saturated Fat: 4.7g | Cholesterol: 62mg | Sodium: 377mg | Potassium: 177mg | Fiber: 0.7g | Sugar: 1.8g | Calcium: 60mg | Iron: 1.1mg

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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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Recipe Rating




13 Comments

  1. Elizabeth says:

    What a super way to use up some of those courgettes multiplying in the vegetable crisper! I have to try this!

  2. Bintu - Recipes From A Pantry says:

    That’s a great way to get vegetables into your diet. I love a delicious quiche like this one

  3. Sarah Newman says:

    YUMMY!! Looks like a perfect recipe for summer brunch! 🙂

  4. Tricia @ Saving Room for Dessert says:

    I just picked several zucchini from our garden and need this recipe! Love the Fontina cheese and everything about this beautiful pie 🙂

  5. Loved this for brunch!

  6. Oh, my gosh, I made this yummy quiche and we ate it every morning for breakfast until it was gone. So easy and delish!

  7. Rosanne Robinson says:

    I’m looking forward to trying this recipe, I love quiche and have never tried it with zucchini.

  8. 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.

    1. Dayna Jankowski says:

      Thank you for sharing! I’m glad you love this recipe:)