Zucchini Mozzarella Quiche is a savory and delicious dish that is perfect for any occasion! The buttery, flaky, pie crust is filled with creamy mozzarella cheese, fresh zucchini, and whisked eggs. Quiche can be a side dish or main dish, and served at breakfast, brunch, lunch, or dinner!
Zucchini and Mozzarella Quiche is a light and mild quiche, especially when compared to my Sausage and Spinach Quiche. This vegetarian quiche recipe perfectly pairs with your morning coffee, and also works as a light lunch.
Making zucchini quiche (along with my zucchini muffins) is a great way to use up the abundance of end of summer zucchini. I don't know about you, but in my house during the month of August, zucchini is served with EVERY meal!
This is a versatile recipe that I developed using my standard quiche recipe formula. Shredded zucchini keeps this recipe light, while the mozzarella cheese adds the perfect amount of creamy texture.
Why you'll love this recipe
- This quiche recipe has a delicious and subtle flavor but is still very creamy and satisfying.
- Quiche is protein-packed thanks to the egg base. Mozzarella cheese adds calcium, and zucchini is a very low-calorie vegetable.
- My quiche recipes are very quick and easy to make! I often hear people say that they've never made quiche before because they think it's a challenging dish to get right. My quiche recipe will show you that making a quiche is just as easy as making scrambled eggs!
- You can easily make this recipe your own by adding additional vegetables, ground sausage, and fresh herbs.
- Quiche is a crowd-pleaser that can be served at breakfast, brunch, lunch, dinner, and all holiday gatherings. I love bringing quiche is Easter brunch and Mother's Day breakfast.
Pie crust: I prefer to use frozen, store-bought pie crust. A refrigerated crust that you roll out will also work, as well as homemade pie crust.
Zucchini: You'll need 2 small zucchini or 1 large zucchini. The zucchini needs to be shredded using a box grater.
Mozzarella: Either part-skim mozzarella or full-fat mozzarella cheese can be used in this recipe. I usually like to shred cheese myself, but I actually purchased pre-shredded cheese when I was testing this, and it worked perfectly fine.
Eggs: You'll need 6 large eggs.
Half and Half: Half and Half makes this quiche ultra-creamy. You can use equal parts whole milk and heavy cream instead of Half and Half if needed.
Salt and pepper: All of my recipes call for kosher salt unless I indicate otherwise.
How to make Zucchini Mozzarella Quiche
- Combine the eggs, half and half, salt, and pepper in a small mixing bowl.
- Layer the shredded zucchini and mozzarella cheese in the bottom of your pie crust.
- Pour the egg mixture over top of the zucchini and cheese.
- Bake until just set in the center and golden brown. Enjoy!
Step 1: Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust on a baking sheet.
Step 2: Combine the eggs, half and half, salt, and pepper in a small mixing bowl. Whisk until the eggs are light and fluffy.
Step 3: Spread the shredded zucchini out in an even layer in the bottom of the pie crust.
After shredding your zucchini, wrap the zucchini up in a paper towel. Gently squeeze as much moisture as possible out of the zucchini. You can use several paper towels if needed.
Step 4: Spread a layer of shredded mozzarella cheese on top of the zucchini.
Step 5: Carefully pour the egg mixture into the pie crust. The eggs will slowly seep down into the layers of zucchini and cheese.
Step 6: Bake your quiche for 45-60 minutes, until the quiche is firm in the middle and has started to turn golden brown. The center of the quiche will be "just set," meaning it will be firm when gently pressed on.
You can also check for doneness by inserting a toothpick in the center to see if it comes out clean.
- Experiment with fresh herbs to add to the flavor of your quiche even more! Try fresh parsley, dill, chives, and green onion.
- Bake your quiche until it is firm in the center. This means the center will be "just set," and have a small amount of give when you press on it. The edges will be golden brown and the top will have slightly browned as well.
- The top of the quiche might be puffed up when you take it out of the oven. It will settle down as it comes to room temperature.
- If your crust starts to get too brown and you are worried about it burning, you can cover the edges of the crust with a pie shield or tin foil.
- Place your pie dish on a rimmed baking sheet to avoid spilling the unbaked quiche onto the bottom of your stove. This is my preferred way to bake quiche! It makes pulling it in and out of the oven much easier.
- Let the quiche fully cool before slicing. Allowing the quiche to cool down closer to room temperature will firm up the ingredients and ensure that the quiche doesn't fall apart as you are cutting into it.
How to store, freeze, and reheat
How to store: Let quiche cool to room temperature and then wrap it tightly in plastic wrap. Store in the refrigerator for up to 4 days. If you are serving it at a party, I would only make it up to 24 hours in advance, and then store leftovers for 3 days after that.
How to freeze: Let your cooked quiche cool down to room temperature. Wrap it tightly in plastic wrap and freeze it for up to 3 months.
How to reheat: Reheat individual slices of quiche in the microwave for one minute at a time, until desired warmth is reached.
What to serve with Zucchini Quiche
More side dish ideas can be found in this post about What to Serve with Quiche.
Frequently asked questions
I think Zucchini Quiche is healthy because it contains a large amount of protein, a small serving of vegetables, calcium, and various vitamins and minerals.
A frozen quiche can be reheated in a 350°F oven in about 30-40 minutes. It's best to keep the quiche covered in foil and on a baking sheet.
Whether or not you should cook vegetables before adding them to a quiche depends on the vegetable. Vegetables that cook down quickly like spinach, zucchini, and mushrooms, do not need to be cooked prior to being added to quiche. Heartier vegetables like onions and broccoli, do need to be cooked first.
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