Zucchini 3-Cheese Quiche

"Everyone will enjoy this. Especially cheese lovers. I use a full cup of cheddar, 1/2 cup swiss and provolone or mozzarella for the rest. Any combination will do. I cobbled this recipe together from several that I enjoyed."
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
1 pie




  • Grease the bottom and up one inch, a deep dish, 9" pan. Evenly sprinkle on the breadcrumbs.
  • Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven.
  • While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside.
  • In a large pan, sautee the onions in the butter until soft.
  • Add the squash and red peppers.
  • Add all the sesonings.
  • Simmer til squash are just slightly tender. Remove from heat.
  • In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well.
  • Pour the egg-cheese mixture into the pan with the zucchini and gently combine.
  • Spoon the filling into the prepared pan, sprinkle with paprika if desired.
  • Bake for 30 minutes or until a test knife comes out clean.
  • Remove from oven and let set for 15-20 minutes before cutting.

Questions & Replies

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  1. gwojtowicz
    Very good i really like this one and will make it often especially when i entertaine the ladies.
  2. Roxygirl in Colorado
    I read about this on a forum for ways to have "main dish squash recipes." This had a wonderful French/Italian flavor. I used reg mozz and a mozz blend (provolone, parmesan, etc) and loved the taste and creaminess of it. I cooked my onions and squash until some of it browned, since I prefer it that way. When I read "deep dish" pan I used a deep cake tin, which I think the high sides of the pan kept it from rising as much as the photo. I will use a reg. Pyrex next time. Thanks Kathy, for posting! Roxygirl
  3. WI Cheesehead
    Made for dinner, but accidentally used 1/2 tsp Herbes de Provence instead of tarragon! So I put the tarragon in anyways. Don't know if the added spice changed the flavor. It was somewhat licoricy. I used 1 C cheddar and 1 C mozzarella, and 1 T margarine. I'll have to try again w/out the added spice! Didn't use the bell pepper, but would try it next time.
  4. E.A.4957
    Made this for dinner last night, but it would be great for breakfast/brunch. I altered the recipe a bit my using 1/2 cup of breadcrumbs and 1 1/2 cups of cheese to cut back on the calories. I also omitted the red pepper as I don't care for them and added an extra egg. It was great. Thanks for sharing.
  5. April1
    I made this for supper last night. I liked it alot. I made some substitutions......I sprayed my baking dish with cooking spray as it didn't say how to grease it, I only used 1/2 cup of bread crumbs, but I used italian as that is what I had on hand, I didn't use the butter to saute the onions in, I used butter flavored cooking spray, I used egg substitute, 1/2 cup shredded swiss and 2 cups of shredded fiesta blend and I used 1 tablespoon of whole wheat flour, by doing these substitutes I cut the calories down a great deal and it was all very good, doing it may way I wouldn't change a thing as all the recipes I try I like to try and make them low calorie low fat and healthier for my family. I bet this would be great meal made without modifications. I'm going to try the leftover for lunch, but I think that I am going to add some tuna with it. Thanks for sharing.


<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
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