Zucchini Quiche


Zucchini Quiche: Simple Goodness from the Garden!

Zucchini Quiche

Zucchini quiche may be older than you! Yes, stay with me folks, the story of how Zucchini quiche came to be popular is a wild one. It traces back to the 1970s, a time when “The Vegetarian Epicure” by Anna Thomas was literally on every shelf. This cookbook, was popular for its simple yet tasty recipes and gorgeous illustrations by Julie Maas. Though originally very time-consuming, the joy of making Zucchini quiche made every minute worth it! Over the years, while other recipes came and went, the love for this zucchini quiche remained… and I think we all know why! 

This dish isn’t just a treat for the taste buds (especially mine); it’s a nod to simpler times and home-cooked meals that many of us remember fondly- or at least I do! I promise you, this dish is perfect for lazy weekend brunches or even for just a little comforting dinner, it’s a recipe that invites you to slow down and savor a bit… and I’m not complaining one bit! 

Imagine this: You bite into a soft, savory slice of quiche that starts to melt in your mouth. The zucchini feels tender yet keeps a slight crunch that you love. With every forkful (and there’s many), you get the subtle sweetness of zucchini balanced with the sharpness of rich cheddar cheese, making it a dish that’s hard to resist.

This quiche isn’t just for breakfast though. It’s versatile enough for a quick lunch or a light dinner, especially when you eat it with a fresh salad or even some steamed vegetables. Whether you’re serving it piping hot from your oven or freezing cold from the fridge, its flavors remain! If me talking about this has your mouth watering make sure to check out these articles as well! Mushroom Quiche Recipe – Food Faith Fitness, and Dairy-Free Quiche – Food Faith Fitness

Is Zucchini Quiche Healthy?

Zucchini is actually VERY low in calories, BUT it brings a lot of nutrients to the table—like potassium, vitamins, and fiber. This makes it great for keeping your tummy happy and helping you feel full! 

If you’re watching those pesky little things we call carbs or following a keto diet, you can actually try using almond flour INSTEAD of regular flour. And if you’re vegan or avoiding dairy for the day (or forever), you can swap the eggs and cream for tofu and almond milk to keep it plant-based and totally clean. These simple swaps make it easy to enjoy this dish no matter your diet- there’s no excuse to not devour this quiche!

Okay, so the zucchini MAY give you some problems… but you’ve got this! To really get the best texture in your quiche, it’s crucial to actually draw/ take out some of the moisture from the zucchini BEFORE baking. How do you do this? This can be done by salting the sliced up zucchini and letting it sit for a few minutes. All of the salt will draw out excess water, which you can then later squeeze out. This step prevents your quiche from becoming soggy and keeps the focus on the creamy, flavorful filling!


  • 1 1/2 lbs zucchini, grated and well drained
  • 1 medium onion, chopped fine
  • 1/2 lb sharp cheddar cheese, grated
  • 1/4 lb swiss cheese, grated
  • 4 eggs, beaten
  • 1/2 cup half-and-half
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • Black pepper to taste
Zucchini Quiche



Preheat the oven and prepare the pie plate for the quiche.


Cook the onion until it’s golden, ready to be mixed with other ingredients.


Mix the zucchini, onion, and cheeses in a large bowl.


Add eggs, half-and-half, flour, salt, and pepper to the bowl and stir well.


Pour the mixture into the greased pie plate.


Cook the quiche until the center is set.


Let the quiche cool slightly, then serve with a salad.


Cut a slice of the delicious quiche.


Zucchini Quiche

FAQs & Tips

Can I make zucchini quiche ahead of time?

Absolutely! You can prepare the quiche a day in advance and keep it refrigerated until you’re ready to bake. If you bake it ahead of time, it can be stored in the fridge for up to three days.

How do I prevent the quiche from becoming soggy?

Here’s my trick to avoiding a soggy quiche: reduce the moisture in your zucchini. After slicing, sprinkle some salt over the zucchini and let it sit for 10-15 minutes. Then, squeeze out the excess water. This helps keep the quiche firm and your crust crispy.

What are some good sides to serve with zucchini quiche?

Zucchini quiche pairs well with a fresh green salad, or for a heartier meal, try it with roasted potatoes or a side of fruit!

Best Cheese Choices

For a flavorful quiche, try mixing cheddar with a bit of Parmesan. The cheddar adds creaminess while Parmesan gives a flavor boost- just trust me!

Keeping the Crust Crispy

To keep your crust crispy, pre-bake it for about 10 minutes before adding the filling. This helps prevent sogginess from the zucchini.

Zucchini Quiche

Serving Suggestions

Zucchini quiche pairs well with many sides. Here’s what you can do: Try it with a crisp green salad dressed in maybe a simple vinaigrette. If you prefer something EVEN heartier, roasted (not fried) potatoes or steamed veggies like asparagus or maybe carrots are excellent choices- you really can’t go wrong! For more great side dish ideas, check out our recipes like Roasted Brussels Sprouts or a Corn Salad. We hope you love this recipe!

Zucchini Quiche
Zucchini Quiche


Zucchini Quiche

Course savory pies
Cuisine European
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author FoodFaithFitness


  • 1 1/2 lbs zucchini grated and well drained
  • 1 medium onion chopped fine
  • 1/2 lb sharp cheddar cheese grated
  • 1/4 lb swiss cheese grated
  • 4 eggs beaten
  • 1/2 cup half-and-half
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • Black pepper to taste


  • Preheat the oven to 350 degrees F. Grease a 9-inch pie plate with butter or cooking spray.
  • In a skillet over medium heat, sauté the chopped onion until golden and translucent.
    Zucchini Quiche
  • In a large mixing bowl, combine the grated zucchini, sautéed onion, sharp cheddar cheese, and swiss cheese.
    Zucchini Quiche
  • 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 prepared pie plate.
    Zucchini Quiche
  • 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.

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