Zucchini Quiche
May 10, 2020, Updated Jun 28, 2025
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This weekend I unearthed some store-bought pie crusts from the bottom of my freezer. I have no idea how long they have been there, though I’m sure their age would be counted in Thanksgivings. That’s the only time I ever buy this type of crust, but this Zucchini Quiche turned out beautifully.
Zucchini from the crisper drawer and leftover shredded mozzarella were the inspiration for this Zucchini Quiche that’s perfect for breakfast meal prep for the week ahead.
While my mom is no longer here to enjoy such delights, I’m certain this is the type of dish I could have served with a little side salad to really impress her on Mother’s Day morning. If you’ve been following me for long, you know my mom played a huge role in my life in the kitchen.
In fact, Mother’s Day can be a difficult time for me every year, as it’s an in-your-face reminder I no longer have my mom here to send a card or buy flowers or bake this lovely quiche. Her love still very much surrounds me in the kitchen, where she inspired me and facilitated my creativity to come out.
If you still have your mom here on earth, this is your reminder (whether you’re reading this on Mother’s Day or any day of the year) to at least send her a text and let her know you’re thinking of her. Include a picture of this quiche, because she’s sure to be impressed.
Flavor Upgrade: Dijon Mustard
One of my favorite ways to increase the flavor of any quiche is with a tablespoon of Dijon mustard brushed onto the bottom of the crust before the filling goes in. It adds a subtle sharpness that complements the creamy filling. It also helps prevent a soggy bottom. While it’s totally optional, I highly recommend it.
Recipe Tips for Success
- Use a mandolin to very thinly slices the zucchini. This will help it cook faster and more evenly.
- Cook off any excess moisture before adding vegetables to the crust. Too much liquid will make the quiche soggy.
- Grab a frozen pie crust for convenience. I prefer Marie Callender’s.
- Put the unbaked quiche on a sheet pan before placing in the oven to avoid any potential spills.
- Let the quiche rest for at least 10 minutes after baking. This helps it set up and makes slicing easier.
- Give your quiche a bit more time, if it’s not ready after 30 minutes. Simply tent the entire thing with foil and bake in 5-minute increments, until done.
This is a great breakfast or brunch recipe, but zucchini quiche also can be served as a light lunch or dinner. Pair it with a simple green salad and enjoy the quiche just slightly warm or even chilled right from the refrigerator.
Zucchini Quiche
Ingredients
- 1 frozen pie crust
- 1½ tablespoons butter
- ½ medium onion, thinly sliced
- 2 medium zucchini, thinly sliced (about 3 to 4 cups)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 eggs
- ¾ cups shredded mozzarella cheese
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ cup whole milk, (or half and half or heavy cream)
- 1 tablespoon dijon mustard, optional
Instructions
- Preheat oven to 375 degrees F. Unwrap frozen pie crust and place on the counter to thaw while you prepare the filling.
- Optional, but highly recommended: If using dijon mustard, use a pastry brush to spread it across the bottom of the frozen crust.
- Melt butter in a large skillet over medium-high heat. Add sliced onion and cook for about 3 minutes.
- Add in sliced zucchini, cooking for an additional 3 to 5 minutes, until vegetables are softened. Season with salt and pepper, stir and remove from heat.
- In a large bowl, whisk 4 eggs and ¼ cup whole milk. Add in dried herbs, and stir.
- Layer cooked onion and zucchini into the crust. Sprinkle with shredded mozzarella cheese. Pour in egg mixture.
- Place on a baking sheet and bake on the center rack for 30 minutes, or until the quiche is set. The top should be just browned.
- Let rest for 10 to 15 minutes. Slice and serve.
Notes
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