Savory Squash and Zucchini Quiche

Here is my trusty squash and zucchini quiche recipe, with a light and flaky crust filled with fresh summer vegetables, eggs, herbs, and just the right amount of cheese to bring it all together.

This quiche has become my go-to dish for weekend brunches and casual get-togethers. I often make an extra one to have ready for quick weekday lunches. There’s something so comforting about having a slice of homemade quiche waiting in the fridge, don’t you think?

What Kind of Zucchini and Squash Should I Use?

For this quiche, you’ll want to look for medium-sized zucchini and yellow summer squash that feel firm and heavy for their size. Smaller squash tend to be more tender and have fewer seeds, which makes them perfect for slicing into your quiche. Try to avoid the giant zucchini or squash you might find at the end of summer – they can be watery and have tough seeds that could affect your quiche’s texture. When you’re at the store, pick ones with smooth, bright skin and no soft spots or blemishes. Before using them in your recipe, there’s no need to peel either vegetable – just give them a good wash and slice them thinly for the best results.

Options for Substitutions

This simple quiche recipe can be adapted with several easy swaps if needed:

• Zucchini and yellow squash: You can use all zucchini or all yellow squash if you can’t find both. Other summer squash varieties work great too. You could even try butternut squash (though you’ll need to cook it a bit longer) or swap in some sliced mushrooms for part of the squash.
• Sharp cheddar cheese: Any firm melting cheese works well here – try Gruyere, Swiss, or Monterey Jack. For a different flavor, goat cheese or feta are nice options too, but use a bit less since they’re stronger in taste.
• Milk: Feel free to use any milk you have on hand – whole, 2%, or even plant-based options like unsweetened almond milk. For a richer quiche, you can use half-and-half or a mix of milk and heavy cream.
• Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what makes a quiche a quiche! But you can add an extra egg if you’d like a firmer texture.

Watch Out for These Mistakes While Baking

The biggest challenge when making a squash and zucchini quiche is dealing with excess moisture – these vegetables naturally release a lot of water during cooking, which can make your quiche soggy and prevent it from setting properly. To avoid this, salt your sliced squash and zucchini, let them sit for 15-20 minutes, then pat them thoroughly dry with paper towels before adding to your quiche. Another common mistake is underbaking the quiche – it should be golden brown on top and slightly jiggly in the center when you give it a gentle shake, but a knife inserted in the middle should come out clean. For the creamiest texture, always bring your eggs and milk to room temperature before mixing, and don’t forget to let the quiche rest for 10-15 minutes after baking – this helps it set completely and makes it easier to slice cleanly.

What to Serve With Squash and Zucchini Quiche?

This light and cheesy quiche pairs perfectly with a simple mixed green salad dressed in a light vinaigrette – the fresh, crisp greens balance out the rich, creamy texture of the quiche. For brunch, I like to add some fresh fruit on the side, like sliced melon or berries, which adds a sweet note to the savory meal. If you’re serving this for dinner, consider adding some roasted cherry tomatoes or sautéed mushrooms on the side to make it more substantial. A slice of crusty French bread wouldn’t hurt either – it’s great for soaking up any bits of egg and cheese that might escape your fork!

Storage Instructions

Keep Fresh: This squash and zucchini quiche stays good in the fridge for up to 4 days when wrapped well or stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the flavors have time to develop!

Freeze: You can freeze this quiche for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. I like to cut it into individual slices before freezing – this way, I can grab just what I need for a quick lunch or dinner.

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if thawed, or 25-30 minutes if frozen. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy this way.

Make Ahead: This quiche is perfect for meal prep! You can prepare it a day ahead and store it in the fridge, or bake it, cool it, and freeze it for later use. The vegetables can also be sliced and cheese grated the day before to save time.

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 50-60 g

Ingredients

For the vegetables:

• 1 lb yellow squash
• black pepper
• 2 cups shredded sharp cheddar cheese (Tillamook is a great choice here)
• kosher salt (to taste, for drawing out moisture)
• 1 lb zucchini (thinly sliced, about 1/8-inch thickness)

For the custard:

• black pepper
• kosher salt
• 1.5 cups milk (whole milk for a richer custard)
• 2 large eggs

Step 1: Salt and Rest the Vegetables

• 1 lb zucchini, sliced thin
• 1 lb yellow squash, sliced thin
• salt and black pepper, to taste

Place the sliced zucchini and yellow squash in a shallow bowl.

Sprinkle generously with salt and toss well to coat all the slices.

Let the mixture sit for 30 minutes; this allows the salt to draw out excess water from the vegetables, preventing the quiche from becoming watery.

Step 2: Preheat Oven and Prepare Egg Mixture

• 2 large eggs
• 1 1/2 cups milk
• salt and black pepper, to taste

While the vegetables are resting, preheat your oven to 375°F (190°C).

In a mixing bowl, whisk together the eggs, milk, a pinch of salt, and black pepper until well combined.

I like to whisk until the mixture is slightly frothy for a lighter quiche texture.

Step 3: Blot Vegetables to Remove Excess Moisture

• zucchini and yellow squash from Step 1

After the vegetables have rested for 30 minutes, use paper towels to thoroughly blot the zucchini and yellow squash slices, absorbing as much moisture as possible.

This step is key for a firm, set quiche.

Step 4: Layer Vegetables and Cheese in Baking Dish

• zucchini and yellow squash from Step 3
• 2 cups grated sharp cheddar

Arrange half of the blotted zucchini and yellow squash slices in the bottom of your quiche baking dish.

Sprinkle with half of the grated sharp cheddar.

Repeat with another layer of the remaining vegetables, then top with the rest of the cheese for a hearty and cheesy middle.

Step 5: Pour Egg Mixture and Bake

• egg mixture from Step 2
• layered vegetables and cheese from Step 4

Carefully pour the whisked egg mixture (from Step 2) evenly over the layered vegetables and cheese.

Shake the dish gently so the eggs settle into all the crevices.

Transfer the dish to the preheated oven and bake for 50-60 minutes, or until the eggs are set and the top is golden brown.

Let the quiche cool slightly before slicing and serving.