Zucchini Quiche Recipe

I love finding ways to use up the abundance of summer zucchini from my garden in a single, satisfying meal. This specific zucchini quiche recipe delivers on that goal with a creamy, rich custard and tender, flavorful filling. It’s a classic, comforting meal that’s easy enough for a beginner but feels special thanks to a few simple additions. This quiche combines the mild, sweet flavor of zucchini with creamy goat cheese and sweet roasted red peppers in a savory custard. The result is a vibrant, flavorful zucchini quiche that’s perfect for healthy, family-friendly dinners. Let’s get started with this make-ahead zucchini quiche recipe that uses up fresh garden vegetables.

Ingredients

For the Flaky Crust:

• 250 g (2 cups) all-purpose flour: For a sturdy, reliable base.
• 120 g (1/2 cup) cold vegetable shortening: Cut into small cubes for superior flakiness; you can substitute cold unsalted butter, but shortening yields a softer, more tender crumb.
• 60-80 ml (1/4 to 1/3 cup) ice water: Added gradually to avoid overworking the dough; use just enough to bind the dough together.
• 5 ml (1 teaspoon) fine sea salt: To enhance the flavor of the crust.

For the Zucchini Filling:

• 700 g (about 3 medium) zucchini: Finely grated; make sure to squeeze out all excess moisture (this is critical for preventing a soggy bottom in a zucchini quiche).
• 15 ml (1 tablespoon) olive oil: Plus extra for garnish; use a light extra virgin olive oil for pan-frying the zucchini and a quality finishing oil.
• 1 small clove garlic, minced: For aromatic depth to complement the zucchini.
• 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon ground nutmeg: Nutmeg adds a classic, warm note to the savory custard.

For the Creamy Custard Base and Cheese:

• 2 large eggs and 2 large egg yolks: The extra yolks create a richer, creamier custard that sets beautifully.
• 240 ml (1 cup) full-fat milk and 120 ml (1/2 cup) heavy cream: Using full-fat dairy ensures a luxurious, non-watery texture.
• 120 g (4.5 oz) semi-hard cheese (e.g., Gruyere or sharp cheddar, microbial rennet): Grated cheese holds up well in the custard and provides a savory base flavor.

For the Roasted Red Pepper and Goat Cheese Ribbon:

• 150 g (5.3 oz) roasted red peppers: Jarred or fresh roasted, drained and finely diced; drain thoroughly to avoid adding extra liquid to the filling.
• 100 g (3.5 oz) soft goat cheese: Crumbled; provides a tangy contrast to the sweet zucchini and peppers.
• 5 ml (1 teaspoon) fresh thyme leaves: Finely chopped, plus extra for garnish; fresh herbs add a bright, fragrant finish.

Instructions

Preparing this hearty zucchini quiche recipe involves a few key steps for a perfect result:

1. Prepare the Crust: Start by whisking flour and salt in a large bowl. Add the cold shortening cubes and use a pastry blender or your fingertips to cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces. Gradually add ice water (1 tablespoon at a time), mixing until the dough just comes together, avoiding overmixing.
2. Blind Bake the Crust Prep: Form the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the chilled dough into a 30 cm (12-inch) circle and transfer it to a 23 cm (9-inch) pie dish. Trim and crimp the edges, then prick the bottom all over with a fork to prevent bubbling. Freeze for 15 minutes.
3. Pre-Bake: Preheat oven to 190°C (375°F). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, and continue baking for another 5-7 minutes, until lightly golden. Set aside to cool slightly.
4. Prepare the Zucchini: While the crust bakes, grate the zucchini and squeeze out all excess moisture using a clean kitchen towel. Heat 15 ml (1 tablespoon) olive oil in a large non-stick pan over medium heat. Add the zucchini and cook for 8-10 minutes, stirring occasionally, until softened and any remaining moisture has evaporated. Season with salt and pepper, then remove from heat.
5. Create the Ribbon Filling: In a small bowl, combine the finely diced roasted red peppers, crumbled goat cheese, minced garlic, and 1 teaspoon of chopped fresh thyme leaves. Mix gently to combine, breaking up large goat cheese lumps. This mixture will form a distinct layer (ribbon) in the zucchini quiche when sliced.
6. Prepare the Custard: In a separate medium bowl, whisk together the eggs, egg yolks, milk, heavy cream, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
7. Assemble the Quiche: Sprinkle half of the grated semi-hard cheese evenly over the bottom of the blind-baked crust. Spread the cooked zucchini mixture over the cheese. Carefully spoon dollops of the roasted red pepper and goat cheese mixture over the zucchini, aiming to create pockets or a ‘ribbon’ effect. Sprinkle the remaining grated cheese over the top. Gently pour the egg custard over the filling. If the ribbon mixture shifts slightly while pouring, gently nudge it back into place with a spoon to maintain the visual ribbon.
8. Bake and Rest: Reduce the oven temperature to 175°C (350°F). Bake for 40-50 minutes, or until the center is just set (a slight jiggle in the very middle is fine). If the crust edges brown too quickly, loosely cover them with foil. Let the zucchini quiche cool on a wire rack for at least 20 minutes before slicing and serving. This allows the creamy custard to fully set and the flavors to meld, ensuring a perfect slice.

Make-Ahead Tips for Easy Weeknight Meals

This zucchini quiche recipe is one of my favorite healthy family-friendly meals because it holds up so well for meal prep during the week. Quiches are actually often better on day two once the flavors have had time to fully meld together.

• Prep Ahead Components: You can blind bake the pie crust up to 2 days ahead of time and store it covered in the refrigerator.
• Assemble Ahead: The entire quiche (unbaked) can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the total baking time since you’re starting from cold.
• Freezing Instructions: Once fully baked and cooled, wrap individual slices or the whole quiche tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a preheated 175°C (350°F) oven for 15-20 minutes, or microwave individual slices for 1-2 minutes.

What to Serve with Zucchini Quiche for Dinner

For a complete and satisfying easy dinner, a light side dish balances the richness of the quiche beautifully. Here are a few great pairings:

• Simple Green Salad: Pair this rich quiche with a light, fresh salad dressed with vinaigrette to cut through the richness.
• Roasted Vegetables: For a heartier meal, serve alongside a side of roasted asparagus or broccoli florets.
• Bread and Fruit: A crusty baguette and a side of fresh seasonal fruit (like berries or melon) make a perfect brunch pairing.

FAQs about This Zucchini Quiche Recipe

How do I prevent a soggy quiche bottom?

Squeezing the moisture from the grated zucchini is the most important step; a second layer of defense is blind baking the crust as directed. The goal is to remove as much liquid as possible from the zucchini before adding it to the quiche filling.

Can I use store-bought crust?

Yes, absolutely. Look for a 9-inch deep dish pie crust and follow the blind baking instructions from step 3 to ensure a crisp base. I often use store-bought crusts on busy weeknights when I need to make a fast meal for my family.

Why add extra egg yolks to the custard?

The extra yolks increase the fat content, making the custard richer and less likely to weep or become watery during baking and cooling. It provides a more luxurious, velvety texture that sets well without becoming rubbery.

What is the best way to slice quiche without it falling apart?

Allow the quiche to cool completely (at least 20 minutes) on a wire rack before attempting to slice; this allows the custard to set fully. If you slice it too soon, the center may run out. Use a sharp, non-serrated knife.

Can I add different vegetables or meats?

For a similar flavor profile, swap out the roasted red peppers for sun-dried tomatoes (use less) or add small pieces of pre-cooked sausage or crumbled turkey sausage for a heartier meal. You could also replace the goat cheese with feta cheese for a different tangy note.

Conclusion

This hearty zucchini quiche recipe offers a perfect combination of comfort food and fresh, vibrant flavors, transforming a simple ingredient into a centerpiece meal for your next family dinner. The savory blend of zucchini, tangy goat cheese, and sweet red peppers makes it a versatile dish for any occasion. Pin this recipe now for your next weeknight meal or weekend brunch, and enjoy a slice of homemade deliciousness.

zucchini quiche recipe

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• Author: Lauren Mitchell
• Total Time: 90 minutes
• Yield: 1 quiche (serves 8) 1x
• Diet: vegetarian

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Description

This vibrant and flavorful zucchini quiche features tender grated zucchini combined with creamy goat cheese and sweet roasted red peppers in a rich custard. It’s a healthy, family-friendly meal perfect for using up fresh garden vegetables.

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Ingredients

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• 2 cups all-purpose flour
• 1/2 cup cold vegetable shortening (or butter)
• 1/4 to 1/3 cup ice water
• 1 teaspoon sea salt
• 3 medium zucchini (about 700g), grated and squeezed dry
• 1 tablespoon olive oil
• 1 small clove garlic, minced
• 1/4 teaspoon ground black pepper, divided
• 1/8 teaspoon ground nutmeg
• 2 large eggs plus 2 large egg yolks
• 1 cup full-fat milk
• 1/2 cup heavy cream
• 4.5 ounces semi-hard cheese (Gruyere or cheddar), grated
• 5.3 ounces roasted red peppers, diced
• 3.5 ounces soft goat cheese, crumbled
• 1 teaspoon fresh thyme leaves

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Instructions

1. Prepare Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold shortening cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs. Gradually add ice water (1 tablespoon at a time), mixing until the dough just comes together without overworking.
2. Chill and Blind Bake: Form the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes. Roll the chilled dough into a 12-inch circle and transfer it to a 9-inch pie dish. Prick the bottom with a fork and freeze for 15 minutes. Preheat oven to 375°F (190°C). Blind bake the crust for 15 minutes with pie weights, then remove weights and bake for another 5-7 minutes until lightly golden.
3. Cook Zucchini: While the crust cools, squeeze all excess moisture from the grated zucchini using a clean kitchen towel. Heat olive oil in a pan over medium heat and cook the zucchini for 8-10 minutes until softened and moisture has evaporated. Season with salt and pepper, then remove from heat.
4. Prepare Filling Components: In a separate small bowl, combine the diced roasted red peppers, crumbled goat cheese, minced garlic, and fresh thyme to create the ribbon filling. In a medium bowl, whisk together the eggs, egg yolks, milk, heavy cream, nutmeg, and remaining salt and pepper for the custard base.
5. Assemble Quiche: Sprinkle half of the grated semi-hard cheese evenly over the bottom of the blind-baked crust. Spread the cooked zucchini mixture over the cheese. Spoon dollops of the red pepper-goat cheese mixture over the zucchini, then top with the remaining cheese. Gently pour the egg custard over the entire filling.
6. Bake and Serve: Reduce the oven temperature to 350°F (175°C). Bake for 40-50 minutes, or until the center is just set (a slight jiggle in the middle is fine). Let the quiche cool on a wire rack for at least 20 minutes before slicing and serving; this allows the custard to fully set.

Notes

To prevent a soggy bottom, make sure to squeeze out all excess moisture from the grated zucchini before cooking. For best results and clean slices, allow the quiche to cool on a wire rack for at least 20 minutes after baking so the custard can fully set.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: main dish
• Method: baking
• Cuisine: general

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 120 mg