zucchini quiche

This delicious zucchini quiche has a creamy savory egg mixture baked in a perfectly flaky crust.  Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.

Cheesy Zucchini Quiche

Pre-Made Pie Crust (homemade

Large Eggs

Cups Heavy Cream

Zucchini, (sliced thin with skin on)

Cups Mozzarella Cheese (shredded, divided (any cheese works))

Teaspoon Italian Seasoning

Teaspoon Salt

Teaspoon Pepper

Preheat the oven to 375℉.

Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.

In a large skillet add olive oil and heat over medium-high heat.  Add sliced zucchini and cook for 4-6 minutes or until softened.  Remove from heat and allow to cool while you prepare the rest of the filling.

In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.

To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust.  Layer the softened zucchini on top of the cheese.

Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.

Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.

Crustless Zucchini Quiche Recipe

tomato

Private Reserve extra virgin olive oil

zucchini, sliced into rounds (about 8 ounces sliced zucchini)

shallots, sliced into rounds (about 3.5 ounces sliced shallots)

Kosher salt and pepper

tsp sweet Spanish paprika, divided

mozzarella (nearly 2 ounces)

tbsp grated Parmesan (about 0.35 ounces)

eggs,

skim milk

tsp baking powder

flour

parsley (about 0.2 ounces)

Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.

Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini  and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).

Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).

In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.

Pour egg mixture into the pie dish on top of the cheese mixture.

Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish.  Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

It tasted ok but the flour and baking powder were clumpy.  Will not be trying this one again 😕

I loved this! I had no problems with any of the inredients.

Made this tonight based upon having most of the ingredients and I substituted a few for what I had on hand. Really good enjoyed it! Thank you for the recipe🙂

Great summer recipe.  Lighter than a quiche with crust.  Great to play around with different herbs on hand.

Followed exactly and it was SO good. I’ll be adding this to the breakfast prep rotation!

Instead of zucchini I used fresh asparagus from my garden and it was delicious!!

This is another great recipe!  Had for dinner last night and am enjoying for breakfast this morning.  I made a note to try with smoked paprika next time.

https://content.jwplatform.com/videos/GXKWbM2F.mp4

Easy Crustless Zucchini Quiche Recipe fresh herbs, tomatoes, and shallots.

Crustless Zucchini Quiche

This easy zucchini quiche with no crust only takes 10 minutes of prep time and only has 6 grams net carbs. In an hour tops, it'll be ready and hot!

eggs

zucchini (about 2 medium)

almond flour

coconut flour

cheddar cheese

coconut oil (softened

parsley (chopped)

parmesan cheese

onion

garlic (minced)

basil

salt

Preheat oven to 350°F and grease a 9.5-inch pie plate.

Remove the excess moisture from the grated zucchini before using for best results. Combine all ingredients in a large bowl then pour into prepared pie plate.

Bake at 350°F for 45-60 minutes or until fully set.

Remove from oven and cool on a rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1556146323/zc9df7xvxhqoc1ug8fnw.mp4

Easy Crustless Zucchini Quiche Recipe

This crustless ham and zucchini quiche recipe is a great way to use up leftover ham&nbsp; and feed a crowd easily! It can be served at room temperature so you can easily make it ahead of time.

Crustless Ham and Zucchini Quiche

milk

flour (white

baking powder

ham (diced)

zucchini (grated (from about 2 medium zucchini))

cheddar cheese (grated)

kosher salt

black pepper

Preheat oven to 350 degrees F and grease a quiche, pie, or casserole dish.

Add a pinch of salt to the grated zucchini and let sit for a few minutes. Then, squeeze as much water out of it as possible by wringing it in a clean kitchen towel or paper towel.

In a large bowl, whisk together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon) until well combined.

Stir in the remaining ingredients, including a little bit of salt and pepper (but not too much, since the ham and cheese are already salty).

Pour batter into prepared baking dish and use a spatula or wooden spoon to distribute the batter evenly in the pan.

Place the quiche on top of a foil-lined baking sheet, in case it spills over (it will be very full) and to make it easier to remove from the oven.

Bake at 350 degrees F for 45 minutes, or until the top is golden brown and quiche is fully cooked through (if you shake it a little, it shouldn't jiggle).

Allow to cool for at least 10 minutes before cutting into it. Can be served warm or at room temperature.

Summer zucchini season is here and this healthy zucchini quiche recipe is perfection. Fresh vegetables and fun seasonings swirled into a hot, cheesy, egg bake in a light flaky crust is perfect for breakfast, a light dinner or even to make for a weekly lunch meal prep. 

Zucchini Quiche Recipe

zucchini (thinly sliced (approx. 2 medium zucchini))

yellow onion

butter

oregano

¼ tsp sweet basil

garlic powder

tbsp parsley flakes

½ tsp black pepper

shredded mozzarella (freshly shredded)

dijon mustard

pie crust (like this one found in freezer section)

Preheat oven to 375 degrees

Remove frozen pie crust from freezer and bring to room temperature on counter while you prepare the quiche filling

Thinly slice 2 medium zucchini horizontally into coin shaped slices. I try to make zucchini slices approx 1/8&quot; thick.

Dice the yellow onion. You will want approx 1 cup.

In a large skillet or fry pan, melt 1/2c butter over medium heat. Add zucchini and onion and cook until tender while stirring occasionally. 

While veggies are cooking, crack 2 eggs into a large bowl. Using a fork or a whisk, beat eggs for approx 30 seconds. 

Grab a small bowl to mix a spice blend. Add 1/4t oregano, 1/4t sweet basil, 1/4 t garlic powder, 2T parsley flakes, 1/2 t salt, and 1/2 t pepper . Stir with a fork to combine spices, and pour the spice blend into the bowl of egg stirring until completely combined.

Stir 2 cups of fresh grated mozzarella cheese into the egg mixture. Tip: I always recommend buying a block of mozzarella and grating it yourself vs buying pre shredded. Though convenient, the shredded cheese from the grocery store has a coating added to it to prevent it from clumping, but that coating also prevents it from melting well. 

Stir the cooked veggies into the large bowl as well and give everything a good stir until the veggies are completed coated in the egg mixture. 

Your pie crust should be fairly thawed by now. Use a fork to prick uncooked pie crust a few times. Smear 1.5 T of Dijon mustard onto the inside of pie crust. Smear some up the sides of the crust as well. 

Pour the quiche mixture from the large bowl into the pie crust.

Bake at 375 degrees for 20-25 minutes or until center is cooked through and you have a slightly brown crust. Let cool for 5 minutes before cutting into it. 

Slice and serve. See full post for serving ideas.

This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.

Zucchini Quiche

pie dough

olive oil

red onion

zucchini

ricotta cheese

mozzarella cheese

Parmesan cheese

basil (plus more for garnish)

Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.

Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.

Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.

Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).

Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.

Meanwhile, heat the oil in a large skillet over medium heat.

Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.

Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.

In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.

Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.

Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.

Bake 350F 50 minutes to 1 hour, or until set and top is browned.

Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Super delicious! I added mushrooms and tomatoes also. 
I was curious if you think this would freeze well?

I messed this up in a few different ways (store bought crust, I’m talking to you), but it was still amazing!  Thank you for the detailed step by step.  Will definitely make it again.

Fabulous for any occasion 
I skipped the crust part and served with home fries. 
Thank you.

I made this recipe exactly as stated. It was absolutely delicious! Thank you 😊

On regular rotation in my house!  If you love quiche, you will love this.  With the real pastry crust, it doesn’t taste like a healthy option at all.

Best quiche I ever made. However, from the start I modified it to use what we need and what we had:
- potassium chloride instead of sodium chloride, for salt
- all hard cheeses (no ricotta): mostly Machengo (delicious!) and parmesan
- mix of red and green onions
- whole milk mixed with soy milk instead of skim milk
It was so good I just did that again the next time, instead of trying to get ingredients to follow the recipe 'to a T.'

This is delicious! Made exactly as the recipe said and turns out perfectly. More flavorful than I expected--

This was delicious! I used a frozen crust and worked great. Wonderful way to use up summer zucchini!

Made this yesterday. Turned out perfect. Tasted great. My husband loved it. Added mushrooms. Baked at 325 degrees for 50 minutes in convection oven.

I’m making this tonight I’ve done own pastry I’ll leave another message after we have eaten Thankyou 🇦🇺

This is a great quiche. Love the ricotta in it. I also sprinkled sun dried tomatoes in it. Got rave reviews.

Fantastic, delicious, and wonderful quiche! Followed the recipe exactly and it was three 👍! I will definitely make this again!

I made this recently, and it was so good, my  husband and I really liked it. When I prebaked the crust it kinda fell down, so I am going to have to make sure I do a better job on that next time. I'll definitely be making this again! Thank you Gina for all the wonderful recipes!

Made this and brought it to my girlfriend who just had a baby. Served alongside some fruit, it was a wonderful and healthy lunch where the leftovers work great for breakfast the next day (or a 2am newborn wakeup call!).

https://www.youtube.com/watch?v=8dSyLZBcPYM

Three-Cheese Zucchini Quiche


See full recipe: https://www.skinnytaste.com/zucchini-quiche/

Top 6 zucchini quiche recipes from across the web

The most viewed zucchini quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Zucchini Quiche

Crustless Zucchini Quiche Recipe

Crustless Zucchini Quiche

Crustless Ham and Zucchini Quiche

Zucchini Quiche Recipe

Zucchini Quiche

Top 6 zucchini quiche recipes from across the web

The most viewed zucchini quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Zucchini Quiche

Crustless Zucchini Quiche Recipe

Crustless Zucchini Quiche

Crustless Ham and Zucchini Quiche

Zucchini Quiche Recipe

Zucchini Quiche

The most viewed zucchini quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine