Cheesy Zucchini Quiche

3.84 from 6 votes

This delicious zucchini quiche has a creamy savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: zucchini quiche

Servings: Slices

Author: Alyssa Rivers

Ingredients

1 Pre-Made Pie Crust homemade or store-bought
4 Large Eggs
2 Cups Heavy Cream
1 pound Zucchini, sliced thin with skin on
1 1/4 Cups Mozzarella Cheese shredded, divided (any cheese works)
1 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Instructions

Preheat the oven to 375℉.
Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
Pour the egg mixture over the zucchini and top with the remaining 1/4 cup shredded cheese.
Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

Video

Nutrition

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