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.
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."
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.
❄️ 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 tablespoon butter
- 2 eggs
- 2 teaspoon dried parsley flakes, or 2 Tbsp. fresh parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon 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 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.
📌 Pin this recipe
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!