Our freezer-friendly savory Zucchini Quiche is a delicious way to use an abundance of zucchini. Loaded with zucchini and cheese and flavored with thinly sliced onion, it has just enough egg to bind it all together—it’s the perfect quiche to try for family members who don’t love eggs.
⏲️ Time needed
You can have this tasty pie on the table in about an hour. You’ll need about 15 minutes for prep and to sauté your zucchini and onion and about 40 minutes for cooking. Before cutting, let the pie cool for 5-10 minutes.
🥘 Ingredients
- zucchini
- onion
- butter
- eggs
- parsley
- salt
- garlic powder
- basil
- oregano
- pepper
- Mozzarella cheese
- dijon mustard
- pie crust
- non-stick cooking spray
🌾 Adaptations for dietary restrictions
You can purchase gluten-free pie crusts from the freezer section of many grocery stores, or you can make your own crust.
Wholesome Yum
This 5-ingredient almond flour-based pie crust from Wholesome Yum is gluten-free and low carb. Maya, the recipe developer, says:
“This low carb paleo almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, and keto.”
Mama Knows Gluten-Free
Audrey at Mama Knows Gluten-Free has a gluten-free pie crust with dairy-free option. She says:
“Easy Gluten-Free Pie Crust with a dairy-free option. A tender and flaky pie crust ready for your favorite filling! Perfect for holiday baking.”
📋 Instructions
Preheat your oven to 400°F. If you’re not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out the pie crust and prepare it in the pie plate, fluting the edges.
Sauté zucchini and onion in melted butter in a large frypan until tendercrisp but not soft. In a large bowl, whisk eggs together with parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and sautéed vegetables.
Spread the mustard over bottom of pie crust and pour the egg mixture on top. Bake uncovered for 35-40 minutes or until it’s set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done).
Cover crust edges with foil after 25 minutes if they are starting to brown. Let quiche stand for 5-10 minutes before cutting to allow time to cool.
💭 Tips
For more recipes using zucchini, be sure to check out Zucchini Overload? 11 Ideas and Recipes to Get You Through Zucchini Time.
Use our 4-ingredient Bulk Pie Crust recipe to prepare several crusts at once when making this quiche. Use the ones you need for the quiche and freeze the rest for ready-to-use pie crusts next time you need them.
Bulk Pie Crust
Ingredients
- 6 cups flour
- 1 lb. butter, softened (4 sticks)
- 2 tsp. salt
- 1 ¼ to 1 ½ cups cold water
Instructions
- Mix flour and salt.
- If mixing by hand, use a fork or pastry cutter to blend in butter a little at a time until mixture is crumbly. If using a stand mixer, use the pulse function to mix. The flour and butter mixture does not have to be completely uniform; it's actually good to leave a few larger bits of butter mixed in.
- Add water a little at a time and mix until mixture forms a ball.
- If your dough starts to get greasy because the butter is melting, place it in the refrigerator for about 30 minutes before working with it further.
- Add water as necessary to get correct texture, but try to add as little water as possible. You only need enough water so that the dough holds together; the final product will not look like a smooth ball.
- Divide dough in half, then divide each half into 3 equal parts.
- At this point roll each section out to be ready for a pie plate before freezing, or you can freeze it in discs to be rolled before use. If you want to do the extra step of rolling it out, place each section of crust on lightly floured parchment paper and roll it out to your preferred size, then starting at one end of the parchment paper, gently roll it up with the pie crust inside.
- If you are freezing without rolling, form each section into a slightly flattened disc and place parchment paper between each disc of dough. Freeze in a freezer container.
- If you rolled the pie crusts out and rolled them up in parchment paper, place them on a cookie sheet or other flat surface and freeze for a couple of hours. Once the crusts are individually frozen, you can combine them and place them together in a freezer container or wrap them with freezer paper and freeze.
Notes
- The dough can be mixed by hand or with a sturdy stand mixer.
- Nutrition data is per pie crust.
- Freshly ground whole wheat flour may be used in this recipe instead of white flour at a one to one ratio.
- To bake an unfilled crust, cook at 475ºF for about 8 minutes. For filled crusts, bake according to recipe instructions.
Nutrition per serving
❄️ Freezer instructions
This quiche freezes well, so it’s perfect for using up lots 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 teaspoon 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.”
📖 Recipe
Zucchini Quiche
Ingredients
- 4 cups zucchini, thinly sliced
- 1 onion, thinly sliced
- 2 Tbsp butter
- 2 eggs
- 2 tsp dried parsley flakes, or 2 Tbsp. fresh parsley
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp pepper
- 2 cups Mozzarella cheese, shredded
- 1 tsp dijon mustard
- 1 uncooked pie crust, or use a purchased crust
- non-stick cooking spray
Instructions
- Preheat oven to 400°F.
- If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out pie crust and prepare it in the pie plate, fluting the edges.
- Sauté zucchini and onion in melted butter in a large fry pan until tendercrisp but not soft.
- In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
- Spread mustard over bottom of pie crust and pour egg mixture on top.
- Bake uncovered for 35-40 minutes or until set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done). Cover crust edges with foil after 25 minutes if they are starting to brown.
- Let stand for 5-10 minutes before cutting to allow time to cool.
Notes
- 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."
Nutrition per serving
🥗 Side dishes
I love this quiche with fresh fruit or a colorful salad. It’s perfect for serving with Carrot-Raisin Salad or Roasted Red Potato Salad, both of which can be prepared ahead.
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