Zucchini quiche is a delicious way to enjoy the summer harvest. Summer zucchini, garden veggies, and fresh herbs come together in a delicious egg mixture and bake up until golden brown, surrounded by a flaky pie crust.
If you have a summer vegetable garden, there is a good chance that you have an abundance of zucchini and are in need of delicious recipes to make good use of them. If that’s the case, then this cheesy zucchini quiche is a must try recipe that is quickly becoming my favorite way to enjoy the summer season.
Although similar to my zucchini frittata, this quiche includes a buttery and flaky crust. Add in the tender zucchini, fresh tomatoes, and dill, it has the most delicious, creamy texture and bright combination of flavors.
Serve it with a brunch spread paired with other favorites like fresh fruit, crispy potatoes, and sourdough cinnamon rolls. I promise, everyone will be asking for another slice!
Why You’ll Love This Recipe
Works for any meal of the day – This quiche is just as good for breakfast and brunch as it is for lunch or a light dinner.
Beautiful but simple – Cherry tomatoes on top make it look bakery-worthy with almost no extra effort. It’s a beautiful dish to serve for a special occasion.
Make-ahead friendly – This bakes beautifully in advance, and the best part is, it tastes just as good the next day. Make it as meal prep for the week, or freeze slices of quiche to pull out and reheat for a quick breakfast or light lunch later.
Ingredients
Zucchini – Use fresh garden zucchini, or make use of your local farmers market and in-season produce sections of your grocery store.
Pie Crust – You can use any pie crust here, including a store bought crust. I recommend trying my all butter pie crust, sourdough pie crust, or whole wheat pie crust.
Cheddar Cheese – Use freshly shredded cheddar cheese rather than pre-shredded for best results.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
How to Make Zucchini Quiche
Step 1: Preheat the oven to 375 degrees Fahrenheit. Prepare the All Butter Pie Crust, then roll out the pastry and line a 9- or 10-inch pie plate. Crimp the edges and set aside.
Prepare the add-ins: finely chop the onion and slice the zucchini into rounds.
Step 2: Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and cook until softened. Add the zucchini and cook for a few minutes more, until just tender. Remove from heat and let cool slightly.
Step 3: Meanwhile, in a medium bowl, whisk the eggs well. Add the flour, milk, cream, salt, pepper, dill, lemon zest, and grated cheddar, and whisk until smooth.
Step 4: Stir in the cooled onion and zucchini mixture along with the goat cheese crumbles.
Step 5: Pour the filling into the prepared pie crust and arrange sliced cherry tomatoes on top. Bake for 50–60 minutes, until the quiche is set and lightly golden in the center.
Step 6: Let the quiche rest for at least 10 minutes before slicing. Serve warm or cold.
Tips
- Don’t overfill the crust. Leave a small gap at the top of the pastry so it doesn’t overflow as it bakes.
- Bake until just set. The center should have a slight wobble—it will continue to set as it rests.
- Watch the crust carefully. If it starts to brown too quickly, cover it with strips of aluminum foil to protect it from overcooking.
Recipe FAQs
There is no need to peel the zucchini! Leaving the skin on keeps the structure of the zucchini and is a great way to add color to the finished quiche.
Cooking the zucchini in this recipe is essential to avoiding excess liquid in the dish. Sautéed zucchini does not have a high water content because the heat from cooking forces it out.
Yes, this quiche freezes well. Make sure it is cooled to room temperature, and tightly wrap the entire quiche or individual slices tightly in plastic wrap. Keep in the freezer up to 4 months. You can also store leftover zucchini quiche in the refrigerator wrapped or in an airtight container for up to 5 days.
More Zucchini Recipes from the Farmhouse
- Easy Stuffed Zucchini Boats Recipe
- Sourdough Zucchini Bread
- Sourdough Chocolate Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Cheesy Zucchini Gratin Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Cheesy Zucchini Quiche Recipe
Equipment
Ingredients
- 1 batch all butter pie crust, or any pie crust of choice
- 1 tablespoon butter
- ½ cup onion, finely chopped
- 1 cup zucchini, cut into rounds
- 4 eggs, beaten
- ¾ cup whole milk
- ¼ cup heavy cream, 35%
- 2 tablespoons all purpose flour
- 1 cup cheddar cheese, grated
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- 1 ounce goat cheese, crumbed (or two tablespoons)
- Topping: sliced cherry tomatoes, ⅓ cup of cherry tomatoes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the All Butter Pie Crust, then roll out the pastry and line a 9- or 10-inch pie plate. Crimp the edges and set aside.
- Prepare the add-ins: finely chop the onion and slice the zucchini into rounds.
- Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and cook until softened. Add the zucchini and cook for a few minutes more, until just tender. Remove from heat and let cool slightly.
- Meanwhile, in a medium bowl, whisk the eggs well. Add the flour, milk, cream, salt, pepper, dill, lemon zest, and grated cheddar, and whisk until smooth.
- Stir in the cooled onion and zucchini mixture along with the goat cheese crumbles. Pour the filling into the prepared pie crust and arrange sliced cherry tomatoes on top.
- Bake for 50–60 minutes, until the quiche is set and lightly golden in the center.
- Let the quiche rest for at least 10 minutes before slicing. Serve warm or cold.
Notes
- Don’t overfill the crust. Leave a small gap at the top of the pastry so it doesn’t overflow as it bakes.
- Bake until just set. The center should have a slight wobble—it will continue to set as it rests.
- Watch the crust carefully. If it starts to brown too quickly, cover it with strips of aluminum foil to protect it from overcooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
