Easy Cheesy Zucchini Quiche

Our freezer-friendly Zucchini Quiche is filled with zucchini, onion, cheese, and a savory herb blend. Easy and delicious, it is perfect for serving for dinner or prepping for the freezer.

Servings per Recipe: 6 servings

Calories per Serving: 357

Prep Time: 15

Cook Time: 40

Resting time: 10

Total Time: 1 5

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Ingredients

4 cups zucchini
1 onion
2 tablespoons butter
2 large eggs
2 teaspoons dried parsley flakes, or 2 tablespoons fresh parsley
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon black pepper
2 cups shredded Mozzarella cheese
1 teaspoon dijon mustard
1 uncooked pie crust, or use a purchased crust
non-stick cooking spray

Instructions

Preheat oven to 400°F.
If you are using a frozen prepared crust in a pie tin, thaw it in your refrigerator overnight. For refrigerated prepared pie crusts, bring to room temperature for 15 minutes before rolling into a pie plate.
If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out 1 uncooked pie crust and prepare it in the pie plate, fluting the edges.
Thinly slice 4 cups zucchini and 1 onion.
Sauté zucchini and onion in 2 tablespoons butter in a large fry pan until tender-crisp but not soft.
In a large bowl, whisk 2 large eggs together with 2 teaspoons dried parsley flakes, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon basil, ½ teaspoon oregano, and ¼ teaspoon black pepper.
Gently stir in 2 cups shredded Mozzarella cheese and sautéed zucchini and onion.
Spread 1 teaspoon dijon mustard over bottom of pie crust.
Pour mixture of zucchini, onion, cheese, herbs, and eggs into pie crust prepared with dijon mustard.
Bake uncovered for 35-40 minutes or until set (if a knife inserted into the center comes out clean, the quiche is done). The crust should be golden brown; if it begins to brown too early, cover the crust edges with aluminum foil or a pie crust shield.
Let stand for 5-10 minutes before cutting to allow time to cool.

Notes

This quiche freezes well, so it is perfect for using up loads of zucchini. There are two ways to freeze this quiche—only freeze the filling, or freeze the whole pie:

Prepare the sautéed vegetables and mix with the eggs and next six ingredients. Place in a freezer bag/container and label with the date and "Zucchini Quiche filling - Thaw in the refrigerator. Spread 1 tsp. dijon mustard in the bottom of an uncooked pie shell, add quiche filling, and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."
Prepare the entire recipe up to the baking part, then freeze the filling in the shell and label with the date and "Zucchini Quiche - Thaw in the refrigerator and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."

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