This cheesy zucchini quiche is so delicious and perfect for breakfast, brunch, or a light dinner!
I mentioned in my last post that our garden is still producing a bounty of tomatoes and zucchini for us, and I’m excited to share two more delicious zucchini recipes with you this week. This cheesy zucchini quiche is so easy to make, and my whole family loved it! We love quiche in general (check out this spinach and bacon quiche or this broccoli cheese quiche for some of our other favorites), but I had never tried zucchini in it. It turns out that zucchini is super versatile and works in just about anything! With some homemade pie crust and a hefty serving of cheese, it made for a totally delicious meal.
I used mozzarella cheese because I had a bunch of it already on hand that I had shredded for pizza night earlier in the week, but I really think this quiche would work with whatever cheese you like. Cheddar is always a good choice, but I also think gruyere, blue cheese, or even parmesan cheese would be good. If you use a sharper or more flavorful cheese, I would suggest adding a little less (maybe around one cup instead of two cups) so the flavor isn’t overpowering.
You don’t necessarily have to make your own pie crust for this recipe, but it’s so easy and quick to make that I think it’s totally worth it! It tastes way better than store-bought pie crust, and really doesn’t take very much more time. I used half of this recipe and it worked great! As far as a baking dish, I love using my quiche pan, but a pie pan will also work well. I’ve done both, and this amount of filling works well for both. You definitely need to give this quiche a try!
Cheesy Zucchini QuichePrint Recipe
- 1 pie crust
- 8 eggs
- 1/2 cup half and half
- 2 tablespoons flour
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium zucchini shredded (about 2 cups)
- 2 cups shredded mozzarella cheese
- Preheat the oven to 375. Press the pie crust into a pie dish or quiche pan, shaping it as you like. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine, then whisk in the shredded zucchini. Sprinkle half of the mozzarella cheese on the pie crust, then pour the egg mixture over the top. Sprinkle the remaining mozzarella cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently.