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    You are in: Home / Recipes / Zucchini Quiche Recipe
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    Zucchini Quiche

    Zucchini Quiche. Photo by trishypie

    1/2 Photos of Zucchini Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Theresa P's Note:

    This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté zucchini, onion and garlic in olive oil until tender.
    2. 2
      Season with salt.
    3. 3
      Cover bottom of pie crust with this mixture.
    4. 4
      Combine remaining ingredients and pour into pie shell.
    5. 5
      Bake in preheated oven at 375° for 30-35 minutes until custard is set.
    6. 6
      Serve hot or cold.
    7. 7
      I have had this hot and cold and is good either way!

    Ratings & Reviews:

    • on January 28, 2003

      55

      This quiche was creamy and perfectly textured. I used fresh chopped spinach instead of the zuchinni, wilting it in the saute pan after the onions and garlic. I didn't have any heavy cream, so I used two cups of half and half, which worked just fine. This is a wonderful, versatile recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2011

      45

      I'd like to address the problem of the RUNNY, WATERY quiches some of you mentioned while making this very tasty dish.
      First of all as you know zuchinni does have alot of water in it and when you cook it it releases all that water hence all of the quiches out there that ended up runny is because the zuchinni wasn't prepared right.
      What I do is grate my zuchinni the night before I want to make this quiche, sprinkle some salt over it and work it in all over really well (the salt helps release the water) then I put it in a colander in my kitchen sink so all the water slowly drains out over night. When I'm ready to use it I squeeze out any remaining water and then follow the rest of the recipe.
      This should take care of the runny part...don't worry about substituting 2% milk etc for the cream because that shouldn't affect the outcome, I use 2% milk and I add some cottage cheese for the creaminess.
      My other suggestion is not to substitute the chedder cheese, zuchinni can be a bit bland so you need a cheese with a bit if a bite to it. I also use alot of garlic and a bit of dill for flavour.
      Last but not least don't forget to pre-bake your crust because otherwise the bottom won't bake and it will end up soggy .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2006

      55

      We have made this recipe many times. It is already a family favorite. We have substituted more eggs, more garlic, half and half, whole milk, additional vegetables, cheddar cheese, etc. The basic recipe is a very good one: we have been pleased with all results. The one improvement that we consistently use is to cover the top with additional shredded cheese. A baked cheese topping is always wonderful. Thank you for a FANTASTIC easy recipe that everyone in the family enjoys!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)

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    Nutritional Facts for Zucchini Quiche

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 485.1
     
    Calories from Fat 354
    73%
    Total Fat 39.4 g
    60%
    Saturated Fat 16.0 g
    80%
    Cholesterol 191.4 mg
    63%
    Sodium 899.9 mg
    37%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.4 g
    9%
    Protein 11.2 g
    22%

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