Key Ingredients for a Perfect Zucchini Quiche

Creating a truly memorable zucchini quiche starts with fresh, quality ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture. Here’s a closer look at what you’ll need and why:

• Zucchini: The star of our show! We recommend using medium-sized zucchini, as they tend to be less watery and have smaller seeds than larger ones. Thinly slice them for even cooking and a tender bite.
• Onion: Adds a foundational aromatic flavor that complements the zucchini beautifully. A yellow or white onion works best here.
• Butter: Essential for sautéing the vegetables, adding richness and helping them achieve that tender-crisp texture.
• Large Eggs: The binding agent for our quiche, providing the classic custardy texture. Make sure they are fresh!
• Parsley (dried or fresh): Fresh parsley will give a brighter, more vibrant flavor, but dried parsley flakes are a convenient and perfectly acceptable alternative.
• Salt & Black Pepper: Basic seasonings to enhance all the other flavors. Adjust to your taste.
• Garlic Powder: Offers a mellow garlic flavor without the intensity of fresh garlic, ensuring it doesn’t overpower the other herbs.
• Basil & Oregano: These classic Italian herbs provide a warm, earthy, and aromatic depth to the quiche filling.
• Mozzarella Cheese (shredded): Melts wonderfully, creating a creamy texture and a mild, savory flavor that pairs well with zucchini. You can also experiment with other cheeses like Gruyère, cheddar, or a blend.
• Dijon Mustard: This secret ingredient adds a subtle tang and prevents the bottom crust from becoming soggy. Don’t skip it!
• Thawed Pie Crust: For convenience, a store-bought thawed pie crust is perfect. You can also use your favorite homemade recipe for an extra special touch.
• Non-stick Cooking Spray: For preparing your pie plate, ensuring easy removal of your quiche slices.

For precise amounts and a printable version, see the detailed recipe card below.

Once your vegetables are tender-crisp, gently stir them into the egg and herb mixture along with the shredded mozzarella cheese. This creates a rich, textured filling.

Before pouring in the filling, spread the dijon mustard evenly over the bottom of your pie crust. This thin layer of mustard acts as a barrier, protecting the crust from the moisture in the filling and ensuring a crisp, golden bottom crust.

Carefully pour the rich egg and vegetable mixture into your prepared pie crust, spreading it evenly to fill the shell.

Bake the quiche uncovered for 35-40 minutes. The quiche is done when the center is set – you can check this by inserting a knife into the middle; if it comes out clean, your quiche is perfectly baked. Keep an eye on the crust edges; if they start to brown too quickly, loosely cover them with aluminum foil or a pie crust shield after about 25 minutes of baking.

Once baked, remove the quiche from the oven and let it stand for 5-10 minutes before slicing. This resting period allows the filling to fully set, ensuring clean, beautiful slices.

Store any delicious leftovers in the refrigerator, tightly covered with plastic wrap or in an airtight container for up to 3-4 days. For the best reheating results, warm slices in a 350ºF (175°C) oven until heated through.

Perfect Pairings: What to Serve with Zucchini Quiche

Zucchini quiche is incredibly versatile and pairs beautifully with a variety of side dishes, making it suitable for breakfast, brunch, lunch, or a light dinner. Here are some fantastic options to complete your meal:

• Fresh Green Salad: A simple mixed green salad with a light vinaigrette is always a winner. Its crispness and freshness cut through the richness of the quiche.
• Fruit Salad: A vibrant bowl of seasonal fresh fruit provides a refreshing and slightly sweet contrast to the savory quiche. Berries, melon, and citrus are all excellent choices.
• Roasted Vegetables: Beyond the zucchini in the quiche, consider serving other roasted vegetables like asparagus, cherry tomatoes, or bell peppers for added nutrition and flavor.
• Bread or Toast: A slice of crusty bread, warm toast, or a flaky croissant can be perfect for soaking up any delightful juices.
• Creamy Coleslaw: For a more substantial side, a creamy coleslaw offers a satisfying crunch and tang that complements the quiche.

For specific make-ahead side dish ideas, I love this quiche with our refreshing Carrot-Raisin Salad or our hearty Roasted Red Potato Salad – both can be prepared in advance, saving you time!

• 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 shredded Mozzarella cheese
• 1 teaspoon dijon mustard
• 1 uncooked pie crust, or use a purchased crust
• non-stick cooking spray

• Preheat oven to 400°F (200°C).
• If you are using a frozen prepared crust in a pie tin, 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 1 uncooked pie crust and prepare it in the pie plate, fluting the edges.
• Thinly slice 4 cups zucchini and 1 onion.
• Sauté zucchini and onion in 2 tablespoons butter in a large fry pan until tender-crisp but not soft. This step is crucial for preventing a watery quiche.
• In a large bowl, whisk 2 large eggs together with 2 teaspoons dried parsley flakes, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon basil, ½ teaspoon oregano, and ¼ teaspoon black pepper.
• Gently stir in 2 cups shredded Mozzarella cheese and the sautéed zucchini and onion.
• Spread 1 teaspoon dijon mustard evenly over the bottom of the pie crust. This helps prevent a soggy bottom.
• Pour the egg mixture with zucchini, onion, cheese, and herbs into the pie crust prepared with dijon mustard, ensuring it’s spread evenly.
• 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 after about 25 minutes.
• Let stand for 5-10 minutes before cutting and serving to allow time for the filling to fully set and cool slightly.

1. To Freeze the Filling Only: Prepare the sautéed vegetables and combine them with the eggs and the next six ingredients as instructed. Transfer this prepared filling into a freezer-safe bag or an airtight container. Make sure to label it clearly with the current date and specific instructions: “Zucchini Quiche filling – Thaw thoroughly in the refrigerator overnight. Spread 1 tsp. Dijon mustard in the bottom of an uncooked pie shell, then add the thawed quiche filling. Bake at 400°F (200°C) for 35-40 minutes or until firmly set. If the crust edges start to brown too quickly, cover them lightly with aluminum foil.” This method offers flexibility for fresh crust preparation later.
2. To Freeze the Entire Unbaked Quiche: Follow the entire recipe up to the baking stage, meaning the filling should be poured into the uncooked pie shell. Carefully wrap the unbaked quiche tightly first in plastic wrap, then in a layer of heavy-duty aluminum foil to prevent freezer burn. Label with the date and instructions: “Zucchini Quiche – Thaw completely in the refrigerator (this can take up to 24 hours). Once thawed, bake at 400°F (200°C) for 35-40 minutes or until set. Remember to cover the edges of the crust with foil if they begin to brown too much.”