Hearty Zucchini Carrot Quiche

I’ve always loved finding new ways to use up extra vegetables from my garden. There’s something so satisfying about turning simple ingredients like zucchini and carrots into a meal that makes everyone happy. This quiche has become one of my go-to recipes when I want something that works for both lunch and dinner.

What I really like about this recipe is how easy it is to put together. You can prep the vegetables while you’re making dinner the night before, and just assemble everything the next day. It’s perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

Whether you’re looking to add more vegetables to your meals or just want a reliable recipe that everyone will eat, this zucchini carrot quiche fits the bill. I often make two at once – one for dinner and one to share with neighbors or pack for lunch the next day.

What Kind of Zucchini Should I Use?

For this quiche, medium-sized zucchini are your best bet since they tend to have fewer seeds and firmer flesh than their larger counterparts. Look for zucchini that are about 6-8 inches long and feel heavy for their size – these will give you the perfect texture when grated. The most important step is getting rid of excess moisture after grating, so be sure to salt your shredded zucchini and let it drain in a colander for at least 15 minutes, then squeeze it well in a clean kitchen towel. If you can only find larger zucchini, just cut around the seedy center before grating, as those areas tend to be more watery and can make your quiche soggy.

Options for Substitutions

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

• Zucchini: You can replace zucchini with yellow summer squash or grated patty pan squash. Just remember to drain them well like you would the zucchini to avoid a watery quiche.
• Carrots: Sweet potatoes or butternut squash (grated) make good substitutes for carrots. They’ll need to be grated finely just like carrots would be.
• Bacon: Not into bacon? Try using ham, turkey bacon, or for a vegetarian option, use sautéed mushrooms or sun-dried tomatoes for that savory flavor kick.
• Fresh herbs: If you don’t have fresh rosemary and chives, you can use dried herbs instead – use 2 teaspoons dried rosemary and 2 teaspoons dried chives since dried herbs are more concentrated than fresh.
• Eggs: The eggs are essential for this recipe and can’t be substituted as they’re the main binding ingredient that makes this a quiche.
• Oil: Any neutral cooking oil works here – olive oil, avocado oil, or even butter will do the job of greasing your baking dish.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini carrot quiche is dealing with excess moisture – failing to properly drain your grated zucchini can lead to a soggy, watery quiche that won’t set properly. After grating, place the zucchini in a clean kitchen towel or cheesecloth, sprinkle with salt, and let it sit for 15-20 minutes before squeezing out as much liquid as possible.

Another common mistake is underbaking the quiche – you’ll know it’s done when the center is set but still has a slight wobble, and a knife inserted near the center comes out clean. To prevent the edges from browning too quickly while the center cooks, consider covering the edges with foil halfway through baking.

For the best texture and flavor distribution, make sure to evenly spread your grated vegetables and bacon throughout the egg mixture, and let the quiche rest for 5-10 minutes after baking to ensure clean, picture-perfect slices.

What to Serve With Zucchini Carrot Quiche?

This savory quiche makes a perfect brunch or light dinner dish, and there are lots of tasty ways to round out your meal. A simple mixed green salad dressed with light vinaigrette makes an excellent side dish, letting the quiche be the star of the show. For breakfast or brunch, I like to serve it with some fresh fruit – berries or melon chunks work really well and add a sweet contrast to the savory quiche. If you’re serving this for dinner, try pairing it with roasted potatoes seasoned with herbs, or some crusty bread to soak up all the delicious eggy goodness.

Storage Instructions

Keep Fresh: This tasty quiche will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually perfect for meal prep – I often make it on Sunday and enjoy it for breakfast or lunch throughout the week!

Freeze: Cut the cooled quiche into individual portions and wrap them well in plastic wrap, then place in a freezer bag. They’ll keep nicely in the freezer for up to 3 months. This is super handy when you need a quick breakfast or lunch option!

Reheat: To warm up your quiche, pop it in the microwave for 1-2 minutes if it’s from the fridge, or 2-3 minutes if frozen. You can also heat it in the oven at 350°F for about 10-15 minutes – this helps keep the texture nice and fresh. Just cover it with foil to prevent the top from drying out.

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 800-900
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 2 tbsp fresh chives, finely chopped
• 1-2 tsp oil (like avocado oil, for greasing baking dish)
• 2 cups shredded zucchini (from about 2 medium zucchini, squeezed dry)
• 9 large eggs (I use Pete and Gerry’s Organic Large Eggs)
• 2 cups shredded carrots
• 1 tsp sea salt (or kosher salt, for drawing out moisture)
• 4 oz cooked bacon, crumbled (about 6-8 slices, cooked crispy)
• 2 tbsp fresh rosemary, finely chopped

Step 1: Prepare the Zucchini

• 2 cups shredded zucchini, drained
• 1 tsp sea salt or kosher salt

Preheat your oven to 375°F.

Grate the zucchini and place it in a colander over a bowl.

Sprinkle the grated zucchini with salt, toss it well, and let it stand while you prepare the remaining ingredients.

Salting helps draw out excess water, which is important for preventing a soggy quiche.

Step 2: Prepare the Remaining Ingredients

• 4 oz cooked bacon, crumbled (about 1/2 cup)
• 2 cups shredded carrots
• 9 large eggs
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh chives

While the zucchini is draining, cook the bacon until crisp, let it cool, and crumble it.

Grate the carrots if not already prepared.

Crack the eggs into a medium bowl and whisk them until well combined.

Finely chop the fresh rosemary and chives.

Each element is now ready to bring together for your quiche.

Step 3: Squeeze Excess Water from Zucchini

• salted, grated zucchini from Step 1

Place the salted zucchini in a cheesecloth or simply use your hands to squeeze out as much excess moisture as you can.

This step is crucial for ensuring the quiche sets up properly and doesn’t turn out watery.

I find a clean kitchen towel works just as well if you don’t have cheesecloth handy.

Step 4: Combine All Ingredients

• drained zucchini from Step 3
• 2 cups shredded carrots
• 4 oz cooked bacon, crumbled (about 1/2 cup)
• 9 large eggs
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh chives

Transfer the drained zucchini to a large mixing bowl.

Add the grated carrots, crumbled bacon, whisked eggs, chopped rosemary, and chives.

Mix everything together until it’s well combined.

This colorful mixture is the base for your quiche.

I like to give it a quick taste here and add a pinch of pepper if you want an extra bit of flavor.

Step 5: Prepare Baking Dish and Add Quiche Mixture

• 1-2 tsp oil for greasing baking dish
• quiche mixture from Step 4

Grease a 9- or 10-inch quiche dish or pie plate with oil to prevent sticking.

Pour the quiche mixture into the prepared dish and smooth the top with the back of a spoon so it cooks evenly.

Step 6: Bake the Quiche

Place the quiche in the preheated oven and bake at 375°F for 40 to 45 minutes.

The quiche is done when it is set in the middle, lightly browned, and just starting to brown around the edges.

Let it cool for a few minutes before slicing and serving for the best texture.