This cheesy Zucchini Quiche makes a fine addition to any brunch spread or weekend breakfast table.
I keep a vegetable garden every year, so at the end of August, beautiful vegetable dishes start popping up at my house in an effort to use the excess produce I’m typically drowning in. Comically large batches of tomato sauce, fried green tomatoes, zucchini cookies, and zucchini bread, to name a few.
I grow a few types of squash, but zucchini is the one I always seem to have bags and bags of at the end of the garden season. It’s so prolific, and unlike tomatoes, they’re somehow hard to give away. (Maybe I just need to find some zucchini-loving friends.) Thankfully, you can toss this sturdy veggie into a ton of different recipes, and it adds good nutrition to everything it touches. As long as you’re careful with the added water content that comes with zucchini, and you don’t add too much, zucchini blends in pretty well with many dishes.
I’m happy to say that this zucchini quiche was designed with zucchini in mind, rather than it being an afterthought from my abundant harvest. This dish combines two types of cheese, sautéed onions, and grated zucchini with a classic quiche egg filling, all inside a buttery pastry crust and baked to perfection. This quiche will be the first thing everyone puts on their brunch plate, so be sure you get a slice before it’s gone!
Is This Zucchini Quiche Healthy?
Zucchini is quite low in calories, and it brings a lot of nutrients to the table—like potassium, fiber, and vitamins C, A, and B6, to name a few. The eggs add protein and healthy fats. That said, the half-and-half, cheeses, and ready-made pie crust do add saturated fat and calories to this dish. Quiche is not usually considered a “health” food, but you can make this recipe slightly healthier by using low-fat cheese (or decrease the cheese overall), and using a whole-wheat or gluten-free pie crust. You can also try making your own Perfect Pie Crust to better control the ingredients.
Get A Perfect Texture By Salting The Zucchini
Remember earlier when I said zucchini is great in most recipes, as long as you’re careful with its water content? Let’s talk about that in regards to quiche. To get the best texture in your quiche, you need to draw out the extra water in the zucchini before you combine it with the eggs and other ingredients.
This can be done by spreading your grated zucchini out over a paper towel-lined sheet pan. Then, lightly (but evenly) salt the zucchini and let it sit for a few minutes until you’ll start to see water beading up on the zucchini. Once I see the water, I like to put a double layer of paper towels on top to soak up the excess. After that, transfer the zucchini to a colander, pressing down on the zucchini with a big spoon; or, wrap the zucchini in a clean towel to squeeze more moisture out. This step prevents your quiche from becoming soggy and keeps the focus on the creamy, flavorful filling.
How To Make Ahead And Store
This quiche can be made up to 3 days in advance; simply refrigerate it until you want to reheat and serve it. Let the prepared quiche cool completely before refrigerating, and either cover the whole quiche with plastic wrap or store cut slices in airtight containers. You can also freeze the quiche in freezer-safe Ziploc bags with as much air squeezed out as possible. It keeps in the freezer for up to 3 months. Let thaw overnight before reheating. Reheat in the oven or air fryer.
Serving Suggestions
Zucchini quiche pairs well with many sides. Try it with a salad dressed in a simple vinaigrette, such as this Spinach Salad. If you prefer something heartier on the side, Roasted Red Potatoes would be an excellent choice. You can’t go wrong serving this quiche with Roasted Brussels Sprouts or a Corn Salad, but you can also keep it simple and healthy with steamed veggies, like broccoli and carrots.
Ingredients
- 1 1/2 pounds zucchini grated
- 1 1/4 teaspoons salt divided
- 1 medium onion chopped fine
- 1/2 pound sharp cheddar cheese grated
- 1/4 pound Swiss cheese grated
- 4 eggs beaten
- 1/2 cup half-and-half
- 1 tablespoon flour
- Black pepper to taste
- 1 ready-made frozen pie crust thawed and parbaked
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with paper towels, and spread the grated zucchini over the towels thinly. Sprinkle 1 teaspoon of salt evenly over the zucchini, and wait 5-7 minutes, until beads of water are visible on the shreds. Press more paper towels on top of the zucchini, then strain in a fine mesh strainer, using a spoon to press as much water out as possible.
- In a nonstick skillet over medium heat, sauté the chopped onion until golden and translucent.
- In a large mixing bowl, combine the grated zucchini, sautéed onion, sharp cheddar cheese, and Swiss cheese.
- To the zucchini and cheese mixture, add the beaten eggs, half-and-half, flour, salt, and black pepper. Stir well to combine all ingredients.
- Pour the quiche mixture into the pabaked pie crust.
- Bake in the preheated oven for 30-35 minutes, or until the center of the quiche is set and the top is lightly browned.
- Remove the quiche from the oven and let it cool slightly before slicing. Serve warm with a fresh salad for a complete meal.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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