Our freezer-friendly Zucchini Quiche is a delicious way to use an abundance of zucchini. This flavorful zucchini quiche is filled with thinly sliced zucchini and onion, shredded cheese, and a savory herb blend. Easy and delicious, our zucchini quiche recipe is perfect to prepare for dinner or for the freezer.
Ingredients
- zucchini
- onion
- butter
- large eggs
- parsley
- salt & black pepper
- garlic powder
- basil
- oregano
- mozzarella cheese
- dijon mustard
- thawed pie crust
- non-stick cooking spray
See recipe card for amounts.
How to make zucchini quiche
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.
If you are using a frozen prepared crust in a pie plate, thaw it in your fridge overnight. For refrigerated prepared pie crusts, bring to room temperature for 15 minutes before rolling into a pie plate.
Sauté zucchini and onion in melted butter in a large frypan until tender-crisp 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.
Pour the egg mixture into the pie crust prepared with dijon mustard.
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 you slice it to allow time to cool.
Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container. For best results, reheat in a 350ºF oven.
Gluten-free zucchini quiche
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."
The filling in this zucchini and onion quiche is gluten-free, so using a gluten-free pie crust makes it GF. You can purchase gluten-free pie crusts from the freezer section of many grocery stores, or you can make your own crust using one of these recipes.
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."
FAQ
Should vegetables be cooked before putting in quiche?
Adding raw vegetables to a quiche can cause a soggy crust and a runny filling. Raw vegetables can have a high water content (zucchini has quite a bit of liquid that releases when cooked), so if they are not cooked before adding to a quiche they will release the water into the filling. This will throw off the liquid ratio for the quiche, causing the filling to not set and the crust to absorb the liquid. Always roast or sauté vegetables before adding to quiche filling.
Why does quiche get soggy?
Soggy crust in a quiche is caused by excessive liquid in the filling. To avoid a soggy crust, cook any veggies before adding to the filling so that they do not release liquid while baking.
Do you have to blind bake a quiche crust?
Blind baking a crust means to bake the crust either partly or fully before filling it. Quiche crusts do not need to be blind baked.
Should you cover a quiche while baking?
Zucchini quiche does not need to be covered during baking unless the crust is becoming too brown. If the curst browns too quickly, you can cover just the crust with aluminum foil or an inexpensive pie crust shield (affiliate link).
Can you freeze zucchini quiche?
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."
Can you use a purchased crust for quiche?
Using a purchased crust is a great way to save time when making quiche. You can use either a thawed frozen crust or a refrigerated rolled crust. For refrigerated crusts, roll the crust out and place into a pie plate sprayed with non-stick cooking spray. Do not bake before filling.
Can you use homemade crust for quiche?
Zucchini quiche is delicious with a homemade crust! Use our delicious 4-ingredient homemade pie crust recipe to prepare several crusts at once. Containing only all-purpose flour, butter, salt, and water, our pie crust recipe is an easy way to make a flaky, buttery crust. Use the ones you need for the quiche and freeze the rest for ready-to-use pie crusts next time you need them.
How do you fix a runny quiche?
Runny quiche is caused by filling the pie with ingredients containing too much liquid. Avoid adding any liquid to the quiche filling, and prepare vegetables by sautéing them before adding to the filling. Raw vegetables will release too much liquid into the filling, causing a runny quiche.
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.
For more recipes using zucchini, be sure to check out Zucchini Overload? 11 Ideas and Recipes to Get You Through Zucchini Time.
📖 Recipe
Easy Cheesy Zucchini Quiche
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 Mozzarella cheese, shredded
- 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 plate, 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 pie crust and prepare it in the pie plate, fluting the edges.
- Thinly slice zucchini and onion.
- Sauté zucchini and onion in melted butter in a large fry pan until tender-crisp but not soft.
- In a large bowl, whisk eggs together with next six ingredients.
- Gently stir in cheese and sautéed zucchini and onion.
- Spread 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
- 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."
Linda
I made this following the recipe without any changes and it was delicious! I will definitely make this again. Thank you for a very easy and delicious recipe.
Mary Ann
I'm so glad you liked it, Linda. It's a great way to use an overabundance of zucchini!