Creamy Three Cheese Zucchini Quiche

Here’s my go-to three cheese zucchini quiche recipe, with a buttery crust and a creamy filling made with fresh zucchini, a blend of three different cheeses, eggs, and just the right mix of herbs and seasonings.

This quiche has become a regular at our weekend brunches, and I often make an extra one to have for quick weekday lunches. Nothing beats having a slice of homemade quiche ready to go in the fridge, especially on busy days!

What Kind of Zucchini Should I Use?

For quiche, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re usually more tender and have smaller seeds than larger ones. Try to pick zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Avoid the super-large zucchini you might find at the end of summer – while tempting, these tend to be watery and have tough seeds that can make your quiche soggy. When slicing for quiche, aim for thin, uniform rounds about 1/8-inch thick so they’ll cook evenly and lay nicely in your pie crust. If you can’t find regular green zucchini, yellow summer squash works just as well in this recipe.

Options for Substitutions

This quiche recipe is pretty flexible and you can make several swaps based on what you have in your fridge:

• Pre-made pie crust: You can use homemade pie crust, or make it crustless by greasing the pie dish well. For a low-carb option, try a crust made from grated cauliflower or almond flour.
• Zucchini: Yellow summer squash works perfectly here, or try other vegetables like asparagus, broccoli, or spinach. Just make sure to cook out excess moisture first.
• Cheese blend: While the three-cheese combo gives great flavor, you can use what you have. Gruyere, cheddar, or fontina are good substitutes for mozzarella. Cottage cheese (drained) can replace ricotta, and Romano or Asiago work instead of Parmesan.
• Low-fat milk: Feel free to use whole milk, half-and-half, or plant-based milk like unsweetened almond milk. Just avoid flavored varieties.
• Red onion: Any onion variety works here – yellow, white, or even shallots. Green onions are good too, just use about 1/3 cup chopped.
• Fresh basil: If fresh basil isn’t available, use 2 teaspoons dried basil, or try fresh oregano or thyme instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making a zucchini quiche is dealing with excess moisture – failing to remove the water from your zucchini will result in a soggy, undercooked quiche, so make sure to salt your sliced zucchini and let it drain in a colander for at least 30 minutes, then pat dry with paper towels. Another common mistake is underbaking the crust – to avoid a raw bottom, pre-bake your pie crust for about 10 minutes before adding the filling, and consider using pie weights or dried beans to prevent the crust from puffing up. When mixing your egg filling, resist the urge to overbeat the eggs as this can lead to a tough, rubbery texture – instead, whisk them just until the yolks and whites are combined. For the perfect creamy consistency, let your quiche rest for 10-15 minutes after baking, which allows the eggs to set completely and makes it easier to slice and serve.

What to Serve With Zucchini Quiche?

This cheesy zucchini quiche makes a perfect brunch or light dinner dish, and there are lots of tasty sides that go great with it! A simple mixed green salad with a light lemon vinaigrette adds freshness and helps balance out the richness of the quiche. For breakfast or brunch, I like serving it with some crispy breakfast potatoes or hash browns and fresh fruit on the side. If you’re having it for dinner, try pairing it with roasted cherry tomatoes or sautéed mushrooms – both bring nice complementary flavors to the table and keep the meal feeling light but satisfying.

Storage Instructions

Keep Fresh: This zucchini quiche is perfect for meal prep! Place any leftover slices in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they meld together, making it a great make-ahead option for busy weekdays.

Freeze: You can freeze individual slices of quiche for up to 3 months. Just wrap each piece tightly in plastic wrap, then place in a freezer bag. This is super handy when you need a quick lunch or dinner – just pull out what you need!

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes, or microwave individual slices for 1-2 minutes. If reheating from frozen, let it thaw overnight in the fridge first. Add a sprinkle of fresh basil on top after reheating for that fresh-made taste.

Preparation Time	15-25 minutes
Cooking Time	60-75 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 40-45 g
• Fat: 45-50 g
• Carbohydrates: 50-60 g

Ingredients

For the crust:

• 1 (9 inch) pre-made pie crust

For the filling:

• 1/4 cup red onion (finely chopped)
• 6 large eggs
• 1 large pinch black pepper (freshly ground preferred)
• 1 tbsp olive oil
• 1 large garlic clove (minced for best flavor)
• 1/2 cup part-skim shredded mozzarella cheese
• 1/2 cup low-fat milk
• 1/2 cup part-skim ricotta cheese (I like Calabro brand)
• 1 tsp kosher salt
• 2 tbsp fresh basil (chopped, for best aroma)
• 2 medium zucchini (about 7 oz each, shredded and squeezed dry)
• 1/4 cup grated parmesan cheese

For the topping:

• fresh basil (for garnish)

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350°F (175°C).

Remove the pie dough from the refrigerator and allow it to sit at room temperature while you prepare the other ingredients.

Roll the dough out on a well-floured work surface until it’s approximately 12 inches in diameter.

Transfer the dough to a 9-inch deep pie dish, pressing it firmly into the bottom and sides with your fingers.

Trim any excess dough, leaving about a 1/2-inch overhang, and fold or crimp the edges as desired.

Prick the bottom of the crust with a fork.

Place the crust on a small sheet pan to facilitate transferring it to the oven later.

Step 2: Par-Bake the Pie Crust

Transfer the prepared pie crust to your preheated oven and bake for 10 to 15 minutes until it is par-baked and just beginning to set.

Remove from the oven and set aside while you prepare the filling.

Step 3: Sauté the Vegetables

In a large skillet over medium heat, heat some oil.

Add the onion and garlic, sautéing them for about 30 seconds until fragrant.

Then add the zucchini, 1/2 teaspoon of salt, and pepper to taste, tossing everything to combine evenly.

Cook for 7-8 minutes, stirring occasionally, until the zucchini is softened and the flavors have melded.

Using a slotted spoon, transfer three-quarters of the zucchini mixture into the par-baked pie crust.

Step 4: Prepare and Pour the Egg Mixture

In a medium-sized bowl, combine the eggs, milk, ricotta, mozzarella, 2 tablespoons of Parmesan, basil, and 1/2 teaspoon of salt and pepper to taste.

Use a fork to mix everything together until it’s uniform.

Pour this egg mixture over the sautéed zucchini in the pie crust.

Top with the remaining zucchini and sprinkle with the remaining 2 tablespoons of Parmesan.

Step 5: Bake the Quiche

Cover the edges of the pie crust with aluminum foil to prevent burning.

Place the quiche in the preheated oven and bake at 350°F (175°C) for 50 minutes to 1 hour, or until the quiche is set and the top is nicely browned.

Step 6: Cool, Garnish, and Serve

Once baked, remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing.

Top with fresh basil, slice the quiche into 6 pieces, and serve.

Enjoy your homemade zucchini quiche!