Zucchini Quiche Recipe
Zucchini Quiche
Follow our easy, step-by-step, photo illustrated instructions to learn how to make this quick Zucchini Quiche. Printable recipe included.
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Zucchini Quiche may not be a real Southern style dish, but it’s too good not to enjoy it. Perfect for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.
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Here’s a quick and easy recipe for breakfast, or any time of the day actually. It only takes a few minutes to assemble, then about 40 minutes to bake. Perfect for a Saturday or Sunday morning breakfast at home.
My cousin Thelma Kay shared this recipe with me recently and said it was a favorite from her kitchen.
Cousin Kay has been the main organizer for our annual Cousins Reunions that we’ve been having for the past number of years. She coordinates everything together, sends out the Newsletters and updates to remind everyone about the event, then shows up first to get everything set up for the day. She’s also usually the last one to leave. We’d never have a Cousins Reunion without all of her hard work. Thank you Cuz.
I doubt my Mother ever even heard of quiche let alone made one. I certainly don’t have any early childhood memories of such. But, change it’s French name of quiche to something like “egg bake,” and we could easily call it Southern I suppose. Smile.
To my own knowledge, this was actually the first time I’d ever tasted a quiche, let alone bake one myself. I’d certainly read a lot about them, but I’d never made one. I can see lots of possibilities for such a dish though. Lots of opportunities to add in some of your favorites, like sausage, cheese, and bacon. Sound good?
So, Thank You to my Cousin Kay for sharing her recipe.
Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
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Zucchini Quiche Recipe – You’ll need these ingredients.
PLUS, you’ll also need one deep dish pie crust. You can make your own, or use store bought. We’re actually keeping it simple with this recipe and using a store bought crust.
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Let’s get started by prepping our veggies. Begin by chopping your basil.
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Dice the onions.
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Grate the zucchini. I did this right on top of a paper towel.
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We want to remove as much water as possible from the zucchini. Spread it out over the paper towel.
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Place another layer of paper towels on the top, then press firmly to remove the water.
I ended up rolling the paper towels together and squeezing the zucchini between both hands. You’ll be surprised how much water comes out. Just be sure you don’t leave any paper mixed in with the squash when you open the towels. Smile.
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Place a skillet over Medium heat on your stove top. Add the drained zucchini and the diced onions to the pan.
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Stirring often, let this cook until the onions are tender. Remove from heat and let cool.
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Place the five eggs in a mixing bowl. Lightly beat the eggs.
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Add the cream to the lightly beaten eggs. Mix again to combine.
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Add the chopped basil to the mixture.
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Add the paprika.
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Add just a pinch or so of the nutmeg.
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Add a dash of salt. Stir well.
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Add the cooled zucchini and onions to the bowl. Stir again until fully combined.
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Prepare your crust.
Most pie crusts that will be accepting a very wet mix or filling are usually pre-baked before adding the filling. Cousin Kay’s recipe didn’t call for doing that, so I just proceeded with the recipe.
Pre-baking will keep the bottom of the crust from being soggy. If you’re concerned about that, check the packaging for your crust. They usually include instructions for how to do such.
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Add the filling to the pie crust.
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Being careful not to spill the ingredients, place your quiche in an oven that has been pre-heated to 350F degrees.
Let the quiche bake for about 20 minutes, then place a pie shield over the crust to keep the edges from burning. If you don’t have a store bought pie shield, use strips of aluminum foil lightly placed around the edges of the crust.
It’s an extra step, but the results of not having a burned crust will be well worth it. Smile.
Let the quiche bake for a total of 40-45 minutes, or until done. As you would do with most pies, you can insert a wooden toothpick into the center. If it pulls out dry and without crumbs, your pie/quiche is done. If it’s a bit wet, let the pie/quiche bake for a few minutes longer.
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When it’s done, remove the quiche from the oven and place on a wire rack to cool for about 10-15 minutes prior to serving.
Mine had risen a good bit in the middle, but it settled down as it cooled.
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Enjoy!
Quiche can be served warm or cold, but I think you’ll enjoy this one best if it’s slightly warm. Serve it with some fresh fruit for a very nice and light breakfast, or enjoy it any old time of the day.
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Zucchini Quiche Recipe
Description
A very simple and easy Zucchini Quiche. Easy to prepare and great for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.
Ingredients
1 cup Zucchini, shredded. Squeeze between paper towels to remove water.
1/2 cup Sweet Onion, chopped
1/4 cup Fresh Basil, chopped
5 large Eggs, beaten
1/2 cup Heavy Cream
1/2 teaspoon Paprika
Pinch of Nutmeg
Dash of Salt
1 ready made Deep Dish Pie Shell
Instructions
Chop the basil.
Dice the onions.
Grate the zucchini. Squeeze between paper towels to remove excess water.
Place onion and zucchini in a skillet over Medium heat.
Saute onions and zucchini until tender
Drain off excess oil. Set aside to cool.
Place eggs in a mixing bowl. Whisk well.
Add heavy cream.
Add basil.
Add paprika.
Add nutmeg.
Add salt.
Whisk together well.
Add the cooled zucchini and onions.
Stir to fully combine.
Pour mixture into pie shell.
Bake at 350F degrees for 40-45 minutes until done.
Test with toothpick for doneness.
Remove from oven and let cool 10 minutes.
Slice and serve.
Enjoy!
Your Comments:
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Be Blessed!!!
Steve
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Category: Breakfast
My family loves this recipe! After finding it, I’ve made it so many times. I’ve even started substituting in spinach, tomatoes, cheese, whatever I have on hand. It is such a tasty and versatile recipe.
★★★★★
Was the crust soggy? I want to make this but would like to know if I should bake the crust first.
Hi Peggy, Mine didn’t turn out soggy at all. The store bought crust was so thin, it couldn’t help but cook. Smile. I do hope you’ll try the recipe and I look forward to hearing how it turns out for you. I appreciate your visit today and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This looks lovely – I can’t wait to try it! I noticed that you didn’t mention the oil and how much to use in your list of ingredients (I find most people use far too much oil). I would personally use olive oil, but sunflower or canola would also be an option.
A tip for grating the baby marrows – oops, zucchini or courgettes (big grin) – is you can buy packages of it already done, usually called vermicelli or spaghetti. But also, I bought a little gadget called a spirallizer – made in China, where else? (sigh) which does the job easily, then when you have the long pieces just chop them into suitable small lengths. I find with grating that unless you want to include pieces of finger, you actually waste quite large pieces of your veggies.
Another good idea with zucchini is to use them grated to make fritters. We never had these ones at home, but Mama used to make what she called rissoles, which were like fried flattened meat and onion meatballs, but sometimes due to food rationing would serve up “vegetable rissoles” made of carrot, potato, onion and cabbage. Perhaps you’d like to try it with zucchini and publish the recipe? Exotic veg to our mothers, but surely the type of thing they would have made to carry the family through hard times.
Hi Dorothy, Thank you for taking the time to share your comments with us. I hope you will try the recipe. I realized later that I didn’t mention anything about adding oil or butter to saute the zucchini and onions. You would only need a small amount, just enough to keep the veggies from sticking to your skillet. I think I had a light coating of oil in my pan when I started and didn’t add any. I just dumped them in the skillet and cooked them a couple of minutes.
I agree, you can certainly cut a finger with a grater if you’re not careful. I just try to go slow when the pieces get small and that works for me. I don’t own a spirallizer but they are very popular I know.
You caught me with calling packages of zucchini as Vermicelli or Spaghetti. I know things are known by different names in your part of the world (South Africa) compared to ours. Here, I only know those two as dried pastas. I guess it’s different for you. Does it come dry? I’m curious now. Smile.
I’ll have to look into the Rissoles. Never made those here. Thank you for the suggestion though. I hope you know that I always appreciate your visits and enjoy our conversations. The door is always open for you, be sure to stop by any old time. Be Blessed!!! -Steve
I see I never replied to your question – very remiss of me, but with computer problems….
I think it is called spaghetti or vermicelli because that is what it resembles. It is fresh and vacuum-packed and sold along with the other fresh produce.
Of course now, with the Covid, it’s probably better to prepare your own so that there’s less handling. It seems that a great many more people are preparing food from scratch!
★★★★★
Hi Steve!
This looked so simple and sounded so good I made it! I didn’t have any fresh basil so used a bit of dried and some fresh flat leaf parsley from the garden. I also had a leftover cooked chicken breast which I chopped up and put in the bottom of the pie crust before the egg/onion/zucchini mixture. Let me tell you, my husband and I were both very happy with it. Served it with a green salad and it was great. Thanks for another winner. We do look forward to your stories every week and hope you stay healthy and happy You never know, the vertigo may just vanish….try the Epley Maneuver….you never know!
Hi Donna, I’m glad to hear you tried the Quiche. I bet the addition of the chicken breast was good. I can see lots of variations on this as I mentioned. I’m glad you and your husband tried it and enjoyed it. I’ve tried the Epley Maneuver numerous times. It works sometimes and then other times it doesn’t. I’m with you, I hope it just decides to vanish one day. Smile. It is much better than when it all first started though, for which I’m very thankful. I appreciate your visits, your support of our recipes, and your concern. I do hope you’ll visit with us often. Be Blessed!!! -Steve
Sincere condolences on the loss of your friend. Even when people do not physically see each other on a regular basis–just the
‘knowing’ that they are there is a comfort–there is a hole in our tapestry when they leave us.
The cart you spoke of brought back memories. My Grandmother and I used to push such a cart to the grocers and back, as she did not drive. It was a trek, but oh what fun-to be in no real hurry, but rather ‘make a day’ of everything we did! I can still remember having to make sure all chores were done first–one must Never leave an untidy house–Grandmother would say “Let’s get the work done so we can go to town”. Only thing is –we lived in town-it was just her way of putting it. What precious memory to recall! Thank You.
Hi Cheryl Ann, Thank you for taking the time to write. I appreciate your condolences on behalf of my friend Charles and his family. He will be missed by us all. Thank you for being a subscriber to the Newsletter. I’m happy we could bring back some memories of your Grandmother for you. Thank you for sharing the story with us. Your story reminded me of how I use to go to town on Saturday with my mother. We were about 2 miles from downtown, so we would ride the bus when it was available, or after it stopped, we would call a taxi to get back and forth. That was fun as well. Smile. I do appreciate your visits and your support. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This looks really good. I’ve never tasted or cooked one either so going to try this. I hope you have a really good thanksgiving too. And I’m really sorry you lost your friend. I’m 82 and have lost most of mine too so know how you feel. I love reading your newsletter every week. Thanks
Hi Sylvia, Thank you for being a subscriber to the Newsletter and for your condolences over my friend Charles and his family. It’s greatly appreciated. I do hope you will try the quiche. It’s easy to do and I think you’ll enjoy it as much as I did. I appreciate your comments and compliments. I do hope you’ll continue to visit with us often. Be Blessed!!! -Steve