Zucchini and Mushroom Quiche

READY IN: 1hr 20mins
Recipe by Sous Chef Sue

Great for brunch.

Top Review by Brenda.

*Made for PAC Spring 2008* I really wish I could give you more than 5 stars for this recipe. It was absolutely wonderful! I used a combo of swiss and gruyere for the cheese. Your directions are spot on, right down to the baking time. You're right, this would be a perfect brunch dish.Thank You for a new favorite.

Ingredients Nutrition


  1. Preheat over to 425 degrees F.
  2. Cook bacon until crisp; drain and set aside.
  3. Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool.
  4. Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese.
  5. Combine eggs, milk, salt and pepper. Pour over vegetables.
  6. Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned.
  7. Serve warm.

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