Looking for some tasty zucchini quiche recipes? You're in luck! Here are 10 fantastic ideas to make your brunch a hit. You can whip up a Classic Zucchini Quiche for that comforting staple or go bold with a Mediterranean twist. If you're into greens, try the Spinach and Zucchini version. Want it cheesy? There's a Cheesy Zucchini Quiche that's total bliss! Feeling adventurous? Check out the Italian and Herb-Infused varieties. No matter your taste, there's a zucchini quiche waiting to impress you. So, grab your pie crust and stick around, because there's so much more deliciousness ahead!
Main Points
- Explore various zucchini quiche recipes that incorporate different cheeses like cheddar, mozzarella, and ricotta for unique flavor profiles.
- Consider adding other vegetables such as mushrooms or spinach to enhance your quiche and enjoy seasonal freshness.
- Try crustless zucchini quiche for a low-carb option while still enjoying the creamy custard texture.
- Use fresh herbs like thyme or basil to elevate the taste and aroma of your zucchini quiche.
- Prepare the quiche ahead of time for easy meal prep, perfect for brunch or gatherings, and store leftovers for up to three days.
Classic Zucchini Quiche
Classic Zucchini Quiche is a delightful dish that brings together the earthy flavors of fresh zucchini with the richness of eggs and cheese, all encased in a buttery crust. This savory quiche is perfect for breakfast, brunch, or even a light dinner, and it's a wonderful way to incorporate more vegetables into your diet.
Whether you're entertaining friends or simply enjoying a quiet meal at home, this quiche is sure to impress.
Making a Classic Zucchini Quiche is an easy process that can be modified to suit your taste preferences. You can experiment with different cheeses, herbs, and add-ins like spinach or bacon. The beauty of a quiche lies in its versatility, allowing you to create a dish that's personal and unique.
With just a few simple ingredients, you'll have a wholesome and satisfying meal.
Ingredients:
- 1 unbaked pie crust
- 2 medium zucchinis, thinly sliced
- 1 small onion, chopped
- 3 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or Swiss)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Fresh herbs (optional, such as thyme or basil)
To begin, preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat and sauté the onions until they're translucent.
Add the sliced zucchini and cook for another 5 minutes, or until the zucchini is tender. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Next, layer the sautéed zucchini and onions in the pie crust, followed by sprinkling the shredded cheese on top. Finally, pour the egg mixture evenly over the vegetables and cheese.
Bake the quiche for 30 to 35 minutes, or until the top is golden and the center is set. Allow it to cool slightly before slicing and serving.
When making this Classic Zucchini Quiche, feel free to personalize it by adding your favorite ingredients. Incorporating fresh herbs can enhance the flavor, while different cheeses can introduce a new depth.
Make sure to let the quiche rest after baking; this will help it set more firmly and make for easier slicing. Enjoy the quiche warm or at room temperature, and it will taste just as wonderful!
Mediterranean Zucchini Quiche
Zucchini quiche is an incredibly versatile dish, and this Mediterranean version is no exception. Combining the flavors of the Mediterranean with fresh ingredients, this quiche is both light and satisfying, perfect for lunch or dinner. The creaminess of the eggs complemented by the savory notes of feta cheese, olives, and aromatic herbs creates a delightful flavor profile that transports you straight to a sun-drenched terrace.
Plus, it's a great way to incorporate seasonal vegetables and make a dish that's not only delicious but also healthy.
Making this Mediterranean Zucchini Quiche is a straightforward process that yields impressive results. You can use a pre-made pie crust for convenience or make your own from scratch. The key ingredients like zucchini, sun-dried tomatoes, and fresh herbs not only improve the taste but also add a beautiful burst of color.
This quiche is also fantastic served warm or at room temperature, making it a perfect dish for gatherings or meal prep.
Ingredients:
- 1 pre-made pie crust (or homemade)
- 2 medium zucchinis, thinly sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup crumbled feta cheese
- ½ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
To prepare the Mediterranean Zucchini Quiche, preheat your oven to 375°F (190°C). Lay the pie crust into a pie dish and line it with parchment paper, filling it with pie weights or dry beans to prevent it from puffing up.
Bake the crust for about 10 minutes until it's slightly set, then remove the weights and paper. In a mixing bowl, whisk together the eggs and cream, then stir in the zucchini, feta, sun-dried tomatoes, olives, basil, oregano, salt, and pepper.
Pour the filling into the pre-baked crust and bake for an additional 30-35 minutes, or until the quiche is set and lightly golden on top. Allow the quiche to cool for a few minutes before slicing and serving.
For the best flavor, make sure to season your zucchini with salt and let it drain in a colander for about 15-20 minutes before adding it to the filling; this helps to remove excess moisture and prevents the quiche from becoming soggy.
You can also experiment with other herbs like dill or thyme for added flavor, or swap the feta for goat cheese if you prefer. Serving the quiche with a fresh side salad can improve the Mediterranean vibe and make for a delightful meal. Enjoy!
Spinach and Zucchini Quiche
Spinach and zucchini quiche is a delicious and nutritious dish that combines the earthy flavors of spinach with the mild, slightly sweet taste of zucchini. This quiche is perfect for breakfast, brunch, or as a light dinner option, and it's an excellent way to showcase seasonal vegetables.
The combination of fresh ingredients, eggs, and cheese creates a creamy texture that will please even the pickiest eaters, making it a favorite at family gatherings or brunch parties.
Making this quiche isn't only easy but also allows for plenty of customization. Feel free to use your favorite cheese, such as feta, goat cheese, or cheddar, or incorporate additional vegetables like bell peppers or mushrooms.
Whether you serve it warm, at room temperature, or even cold, this spinach and zucchini quiche offers a delightful flavor that's both satisfying and healthy. So, let's get started on preparing this delicious dish!
Ingredients:
- 1 pre-made pie crust
- 2 cups fresh spinach, chopped
- 1 medium zucchini, grated
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat. Add the chopped spinach and grated zucchini, sautéing until the spinach is wilted and the zucchini is tender, about 4-5 minutes.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Stir in the sautéed vegetables and shredded cheese until well combined.
Pour this mixture into the pre-made pie crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until the quiche is set and lightly golden on top. Allow it to cool slightly before slicing and serving.
Extra Tips:
To improve the flavors of your spinach and zucchini quiche, consider adding fresh herbs like basil, thyme, or parsley for a burst of freshness.
You can also experiment with different cheese varieties or add cooked bacon or ham for a heartier option. Make sure the vegetables are thoroughly drained and not too watery to prevent a soggy quiche.
Leftovers store well in the refrigerator and can be enjoyed the next day, making this quiche a fantastic make-ahead dish.
Cheesy Zucchini Quiche
Zucchini Quiche is a delightful dish that combines the fresh flavors of summer zucchini with creamy cheese and a flaky crust. It's not only a great way to use up an abundance of zucchini from the garden, but it also makes for a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner.
This cheesy zucchini quiche is packed with rich cheeses and fresh herbs, elevating the humble zucchini into a star dish that's sure to impress family and friends.
Making a cheesy zucchini quiche is relatively simple and can be done in a few steps. With just a handful of ingredients, you can whip up a dish that's both delicious and nutritious.
Whether you're serving it for a brunch gathering or a weeknight dinner, this quiche can be made ahead of time and reheats beautifully, allowing for easy meal prep and leftovers.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 2 cups grated zucchini (excess moisture squeezed out)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Instructions:
Preheat your oven to 375°F (190°C). In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
In a large bowl, combine the grated zucchini, cheddar cheese, mozzarella cheese, sautéed onion and garlic, eggs, heavy cream, Parmesan cheese, thyme, salt, and pepper. Mix until well combined.
Pour the mixture into the prepared pie crust and spread evenly. Bake for 40-45 minutes, or until the quiche is set and the top is golden brown. Allow to cool for a few minutes before slicing and serving.
Extra Tips:
When making this cheesy zucchini quiche, be sure to squeeze out any excess moisture from the grated zucchini to prevent a soggy crust.
You can also experiment with different cheeses or add in other vegetables, such as bell peppers or spinach, for a variation in flavor.
For a more intense flavor, season the egg mixture with herbs like basil or dill. This dish can be served warm or at room temperature, making it versatile for different occasions. Enjoy!
Zucchini and Mushroom Quiche
Zucchini and mushroom quiche is a delightful dish that brings together the earthy flavors of mushrooms with the mild, fresh taste of zucchini, creating a savory experience that's perfect for brunch or light dinners. The tender, buttery crust encases a rich filling made from eggs, cream, and a blend of cheese that complements the vegetables beautifully. This quiche not only showcases seasonal ingredients, but it also provides a wonderful way to use up excess zucchini from your garden or a local farmer's market.
This versatile recipe can be customized by adding other vegetables or proteins according to your preference. For a heartier dish, consider incorporating some cooked bacon, ham, or spinach. Additionally, serving it warm or at room temperature makes it an ideal dish for gatherings, potlucks, or picnics. Enjoy the delightful combination of flavors and textures that comes together in every slice of this delicious zucchini and mushroom quiche.
Ingredients:
- 1 pre-made pie crust
- 2 cups zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (e.g., cheddar, mozzarella, or a blend)
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil or butter (for sautéing)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil or butter over medium heat and sauté the sliced mushrooms and zucchini until they're tender, about 5-7 minutes.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and thyme until well combined. Place the pie crust in a pie dish and layer the sautéed vegetables evenly in the crust, followed by sprinkling the shredded cheese on top.
Pour the egg and cream mixture over the vegetables and cheese, ensuring everything is evenly distributed. Bake for 35-40 minutes or until the quiche is set and lightly golden on top. Let it cool for a few minutes before slicing and serving.
Extra Tips:
When making zucchini and mushroom quiche, it's important to properly drain the moisture from the vegetables to prevent a soggy crust. After slicing the zucchini, you can sprinkle it with salt and let it sit for about 10-15 minutes, then pat it dry with a paper towel.
Additionally, consider adding fresh herbs like basil or parsley for an extra layer of flavor. This quiche can be stored in the refrigerator for up to three days, and it also freezes well, making it a great make-ahead option for meals throughout the week.
Crustless Zucchini Quiche
Crustless zucchini quiche is a delightful and easy dish that showcases the fresh flavors of zucchini while keeping it light and healthy. This recipe is perfect for a quick breakfast option or a lovely addition to brunch gatherings. With its savory custard texture and mix of vegetables, it can serve as a main dish or a side, satisfying both the palate and nutritional needs.
Making a crustless quiche also eliminates the hassle of preparing a traditional pie crust while still providing a hearty meal. Zucchini, packed with nutrients, blends beautifully with eggs, cheese, and herbs to create a flavor-packed dish. This quiche is also versatile; you can add various ingredients like bell peppers, spinach, or mushrooms to make it even more nutritious and flavorful.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup shredded cheese (cheddar or mozzarella)
- 4 large eggs
- 1 cup milk
- ½ cup diced onion
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: fresh herbs (such as basil or thyme)
Cooking Instructions:
Preheat your oven to 375°F (190°C) and grease a pie dish or baking dish with olive oil. In a skillet, warm the olive oil over medium heat and sauté the diced onion until it becomes translucent.
In a large mixing bowl, combine the grated zucchini, sautéed onion, eggs, milk, shredded cheese, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Pour the mixture into the prepared dish and bake for approximately 35-40 minutes, or until the quiche is set and the top is lightly golden.
Extra Tips:
For the best flavor, try to squeeze out excess moisture from the grated zucchini using a clean towel or cheesecloth before mixing it into the egg mixture. This will prevent the quiche from becoming watery.
Additionally, you can customize your crustless quiche by incorporating your favorite vegetables or spices. It can be served hot, warm, or even cold, making it a versatile dish that can be enjoyed any time of day. Don't hesitate to prepare it ahead of time—just reheat before serving!
Italian Zucchini Quiche
Italian Zucchini Quiche is a delightful twist on traditional quiche, bringing the vibrant flavors of Italy right to your kitchen. This dish isn't only easy to prepare, but it also serves as a perfect meal for any time of the day, whether you're having a leisurely brunch or a cozy dinner.
The combination of fresh zucchini, rich cheeses, and fragrant herbs creates a light yet satisfying meal that can be enjoyed warm or at room temperature. This quiche is versatile, allowing you to add your favorite Italian ingredients such as sun-dried tomatoes, bell peppers, or even olives for an extra flavor kick.
The flaky crust holds everything together beautifully, making each bite a delicious experience. Pair it with a simple green salad and a glass of your favorite wine for a true Italian feast.
Ingredients:
- 1 pre-made pie crust
- 2 medium zucchinis, sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish
Cooking Instructions:
Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and poke a few holes in the bottom with a fork.
In a skillet over medium heat, sauté the sliced zucchini until tender, about 5-7 minutes, then set aside. In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, eggs, heavy cream, oregano, garlic powder, salt, and pepper until well mixed.
Fold in the sautéed zucchini, then pour the mixture into the prepared pie crust. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown. Allow it to cool for a few minutes before slicing and serving, garnished with fresh basil if desired.
Extra Tips:
For the best flavor, allow the quiche to rest for about 10 minutes before serving, as this will help it set and make slicing easier.
You can also make this dish ahead of time; simply store it in the refrigerator and reheat it before serving. Experiment with different cheeses or add a pinch of red pepper flakes for a spicy version.
Since this quiche is so flexible, don't hesitate to incorporate any leftover vegetables you may have on hand!
Zucchini and Bacon Quiche
Zucchini and Bacon Quiche is a delightful dish that brings together the savory flavors of crispy bacon and fresh, tender zucchini. This quiche serves as a fantastic brunch option, perfect for gatherings or a cozy weekend meal. The combination of flaky pastry, rich egg custard, and the aromatic notes of herbs makes it a go-to comfort dish that everyone will love.
Plus, it's a great way to sneak in some veggies!
In addition to its scrumptious taste, this quiche is versatile and can easily be modified. Whether you prefer a more cheesy quiche, want to add some spices, or wish to incorporate other vegetables, the base recipe is adjustable to your liking. Serve it warm or at room temperature for a satisfying and wholesome experience, making it an excellent addition to your recipe repertoire.
Ingredients:
- 1 prepared pie crust (store-bought or homemade)
- 6 slices of bacon, chopped
- 1 medium zucchini, thinly sliced
- 1 small onion, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, Swiss, or your choice)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh herbs for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the chopped bacon until crispy, then remove and place on paper towels to drain.
In the same skillet, add the diced onion and sliced zucchini, sautéing until they're softened and slightly golden. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme.
Once combined, stir in the cooked bacon, sautéed vegetables, and shredded cheese. Pour this mixture into the prepared pie crust and bake for 35-40 minutes or until the quiche is set and lightly browned on top.
Let it cool slightly before slicing and serving.
Extra Tips:
To prevent a soggy crust, blot excess moisture from the sautéed zucchini with a paper towel before adding it to the mixture. You can also blind-bake the crust for 10 minutes prior to filling it.
Allow the quiche to cool for at least 10 minutes before slicing, as it will hold its shape better. This dish can be refrigerated for a few days, making it a perfect make-ahead option for busy days!
Herb-Infused Zucchini Quiche
Herb-infused zucchini quiche is a delightful dish that combines the fresh, mild flavor of zucchini with aromatic herbs, making it perfect for brunch or a light dinner. The flaky crust is filled with a rich egg custard, cheese, and sautéed zucchini, all improved by a blend of herbs. This quiche not only showcases the versatility of zucchini, but it also allows you to customize the herbs according to your taste, whether you prefer classic thyme, vibrant basil, or fragrant rosemary.
The beauty of this recipe lies in its simplicity, making it ideal for both novice cooks and experienced chefs. It can be served warm, at room temperature, or even cold, making it a great dish to prepare ahead of time for gatherings. Add a simple salad alongside, and you have a meal that's as pleasing to the eye as it's to the palate.
Get ready to impress your family and friends with this herb-infused zucchini quiche!
Ingredients:
- 1 pre-made pie crust
- 2 medium zucchinis, thinly sliced
- 1 small onion, chopped
- 3 eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Gruyère)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a skillet, sauté the chopped onion over medium heat until translucent, then add the sliced zucchini and cook until just tender.
In a bowl, whisk together the eggs, heavy cream, thyme, oregano, salt, and pepper. Spread the sautéed zucchini and onions evenly in the pie crust, pour the egg mixture over the top, and sprinkle with shredded cheese. Bake for 35-40 minutes, or until the quiche is set in the center and golden on top. Let it cool for about 10 minutes before slicing.
Extra Tips:
For added flavor, consider incorporating fresh herbs such as parsley or chives in addition to the dried ones. You can also improve the dish by adding cooked bacon or ham for a meatier option, or swapping in different cheeses based on your preferences.
If you're short on time, you can use pre-sliced zucchini and a store-bought crust, which will save you both prep and cooking time while still resulting in a delicious meal. Make sure to let the quiche rest before cutting to help it hold its shape beautifully.
Vegan Zucchini Quiche
Vegan Zucchini Quiche is a delicious and nutritious twist on the classic dish, perfect for breakfast, brunch, or a light dinner. This quiche uses a combination of fresh zucchini, tofu, and spices to create a savory filling that's both creamy and packed with flavor. The simplicity of this dish makes it a great choice for both cooking novices and seasoned chefs looking for a healthy vegan option to impress their guests.
The quiche can be served warm or at room temperature, making it an ideal dish for gatherings or meal prep. You can easily customize the filling by adding your favorite vegetables, herbs, or even vegan cheese for an extra tasty touch. This recipe isn't only satisfying but also highlights the wonderful flavor and texture of zucchini, a summer favorite!!
Ingredients:
- 1 medium zucchini, grated
- 1 block (14 oz) firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plant milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 pre-made vegan pie crust
- Fresh herbs for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). In a large bowl, combine the grated zucchini with a sprinkle of salt and let it sit for about 10 minutes to draw out excess moisture.
Meanwhile, blend the crumbled tofu, nutritional yeast, plant milk, olive oil, garlic powder, onion powder, dried basil, salt, and pepper in a food processor until smooth and creamy.
Once the zucchini has released some water, squeeze out the excess liquid using your hands and then fold it into the tofu mixture.
Pour the filling into the prepared vegan pie crust and bake for 35-40 minutes, or until the top is slightly golden and firm. Let it cool for a few minutes before slicing and serving.
Extra Tips:
When making this Vegan Zucchini Quiche, feel free to experiment with additional ingredients such as spinach, bell peppers, or mushrooms for added flavor.
If you want a firmer quiche, consider using a little cornstarch mixed with water as a binder in the filling.
Always make sure to squeeze out as much moisture from the zucchini as possible, as this prevents the quiche from becoming soggy.
Leftovers can be stored in the fridge for 3-4 days and can be easily reheated in the oven or microwave. Enjoy your delicious and healthy creation!