Zucchini quiche with cheese is the ultimate combination of comfort and nutrition. This quiche is packed with tender zucchini slices, creamy ricotta, and melty mozzarella, all baked to golden perfection in a flaky crust. Whether you’re looking for a protein-rich breakfast, a satisfying brunch dish, or a light vegetarian lunch, this recipe has you covered. Best of all, it’s a wholesome choice filled with vitamins, minerals, and flavor!
We developed this recipe to deliver maximum flavor while keeping it light and nutritious. Every bite strikes a balance of creamy, cheesy decadence and fresh, herbaceous zucchini. After testing multiple variations, we’re proud to present this version as our team’s favorite healthy zucchini quiche recipe. It’s simple to make, loaded with veggies, and fits seamlessly into a variety of dietary plans. Get ready to elevate your homemade zucchini quiche game!
Why This Zucchini Quiche with Cheese Is Good for You
- Zucchini: Low in calories yet high in fiber, zucchini is excellent for digestion and provides vitamins A and C to boost your immune system.
- Ricotta Cheese: A lower-fat cheese option that adds creaminess without excess calories or saturated fat.
- Eggs: Packed with protein and essential nutrients like choline, which supports brain health.
- Basil: Adds antioxidants and anti-inflammatory properties for a flavorful, health-boosting touch.
- This recipe fits several dietary needs—it’s vegetarian, family-friendly, and can be adapted to gluten-free or low-carb diets!
Wholesome Ingredients for This Zucchini Quiche with Cheese
This quiche is made using simple, nutrient-packed ingredients that work harmoniously to bring you a dish that’s as nutritious as it is delicious. Here’s a closer look:
- Zucchini: The star of the dish. Its mild, slightly sweet flavor pairs beautifully with cheese and herbs. Opt for small-to-medium zucchini, which tend to have fewer seeds and a firmer texture.
- Ricotta Cheese: This adds a creamy, rich texture while keeping the fat content moderate. For a vegan option, swap it out for a plant-based ricotta alternative.
- Eggs: Essential for the quiche’s structure and packed with protein. For a lighter version, you can substitute half of the eggs with egg whites.
- Basil: Fresh basil brightens up the dish with its aromatic, slightly peppery flavor. Substitute with thyme or rosemary for a different herbaceous twist!
Zucchini Quiche with Cheese Recipe Details
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Ingredients for Zucchini Quiche with Cheese
- 1 9-inch refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- 1/4 cup diced red onion
- 1 large garlic clove, minced
- 2 medium zucchini (about 7 ounces each), cut into 1/8-inch thin slices
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 6 large eggs
- 1/2 cup skim milk
- 1/2 cup part-skim ricotta cheese
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil, plus more for garnish
How to Make Zucchini Quiche with Cheese
- Preheat your oven to 350°F.
- Roll out the pie dough on a floured surface until it’s about 12 inches in diameter. Transfer to a 9-inch deep pie dish and press into the bottom and sides. Trim excess dough, leaving about 1/2 inch overhanging, then crimp the edges.
- Prick the bottom of the dough with a fork and place the crust on a small sheet pan. Par-bake for 10 to 15 minutes until lightly golden, then set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté the red onion and garlic for 30 seconds until fragrant. Add zucchini, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, for 7-8 minutes until softened.
- In a bowl, whisk together the eggs, milk, ricotta, mozzarella, Parmesan, basil, and the remaining salt and pepper.
- Fill the par-baked crust with three-quarters of the sautéed zucchini, then pour in the egg mixture. Top with the remaining zucchini and a sprinkle of Parmesan.
- Cover the crust edges with aluminum foil to prevent overbrowning. Bake for 50–60 minutes, or until the quiche is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh basil and serve.
How to Customize This Zucchini Quiche with Cheese for Your Diet
- Gluten-Free: Use a gluten-free pie crust or make it crustless!
- Keto-Friendly: Skip the crust altogether and reduce the milk to 1/4 cup for fewer carbs.
- Vegan: Replace eggs with a chickpea flour and water mixture (1/4 cup flour + 1/4 cup water per egg) and use a vegan cheese alternative.
- Dairy-Free: Swap dairy cheeses with coconut milk and cashew-based cheese varieties.
Our Team’s Tips for the Best Zucchini Quiche with Cheese
- Drain Zucchini: If your zucchini holds too much water, sprinkle slices with salt and pat dry to prevent a soggy quiche.
- Don’t Skip the Par-Bake: This step ensures the pie crust stays flaky and avoids undercooking.
- Make-Ahead: Assemble the quiche the night before and bake fresh in the morning.
- Storage Tips: Refrigerate leftovers for up to 4 days or wrap individual slices for freezing.
Zucchini Quiche with Cheese FAQs
Can I make this quiche crustless?
Yes! Simply skip the pie dough, grease your pie dish, and pour the zucchini mixture directly in. It’s a great low-carb option!
What’s the best way to reheat baked zucchini quiche?
Warm slices in a 350°F oven for about 15 minutes or microwave for 1-2 minutes until heated through.
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works as a perfect substitute for a slightly sweeter flavor.
Is this quiche keto-friendly?
If you leave out the crust and adjust the milk, this can be a delicious keto-friendly meal!
What’s the best cheese substitute for ricotta?
Cottage cheese or a vegan ricotta alternative both work well while keeping it creamy!
We can’t wait for you to try this zucchini quiche with cheese. What’s your favorite healthy twist on a classic comfort food? Let us know in the comments below—we love hearing your creative ideas!
Zucchini Quiche with Cheese
Equipment
- 9-inch deep pie dish
- Floured surface
- Skillet
- Small sheet pan
- Aluminum foil
- Fork
- Bowl
Ingredients
- 1 9-inch refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- 1/4 cup diced red onion
- 1 large garlic clove, minced
- 2 medium zucchini (about 7 ounces each), cut into 1/8-inch thin slices
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 6 large eggs
- 1/2 cup skim milk
- 1/2 cup part-skim ricotta cheese
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil, plus more for garnish
Instructions
- Preheat your oven to 350°F.
- Roll out the pie dough on a floured surface until it’s about 12 inches in diameter. Transfer to a 9-inch deep pie dish and press into the bottom and sides. Trim excess dough, leaving about 1/2 inch overhanging, then crimp the edges.
- Prick the bottom of the dough with a fork and place the crust on a small sheet pan. Par-bake for 10 to 15 minutes until lightly golden, then set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté the red onion and garlic for 30 seconds until fragrant. Add zucchini, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, for 7-8 minutes until softened.
- In a bowl, whisk together the eggs, milk, ricotta, mozzarella, Parmesan, basil, and the remaining salt and pepper.
- Fill the par-baked crust with three-quarters of the sautéed zucchini, then pour in the egg mixture. Top with the remaining zucchini and a sprinkle of Parmesan.
- Cover the crust edges with aluminum foil to prevent overbrowning. Bake for 50–60 minutes, or until the quiche is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh basil and serve.