Zucchini mushroom quiche is the perfect addition to your next breakfast or brunch spread. It's made with nutritious zucchini and mushroom, as well as eggs, sharp cheddar cheese, and savory herbs.
Prep Time15 minutesmins
Cook Time40 minutesmins
Par-baking16 minutesmins
Total Time1 hourhr11 minutesmins
Servings: 8servings
Calories: 211kcal
Ingredients
1pie crust
1tablespoonunsalted butter
½mediumonion, diced
1cup(120g)diced zucchini
1cup(85g)diced button mushrooms
½cup(60g)shredded sharp cheddar cheese
5largeeggs
1cup(240g)whole milk
½teaspoondried oregano
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
Instructions
Preheat oven to 375 degrees Fahrenheit.
Transfer pie crust to a 9-inch pie pan, trim off excess dough around the edges, then crimp the edge with a fork or use your fingers to flute the edges. Refrigerate until oven has preheated.
Par-baking the crust: Line pie crust with parchment paper, then fill with pie weights, dry beans, or granulated sugar. Bake crust until edges begin to lightly brown, about 16-18 minutes. Remove pie pan from oven and gently remove parchment paper and weights. Set aside and prepare filling.
In a saute pan over medium heat, melt butter. Add onions, zucchini, and mushrooms and cook until they begin to lightly brown around the edges and onions begin to turn translucent, about 4-5 minutes. Remove from heat and pour into prepared crust. Top with shredded cheese.
In a bowl, add large eggs, milk, oregano, garlic powder, salt, and pepper. Whisk by hand (or using a hand mixer with a whisk attachment) until completely combined. Pour into crust over vegetables and cheese.
Bake for about 40 to 45 minutes, or until edges of quiche are completely set and center barely jiggles. Or, until eggs reach 160 degrees Fahrenheit in the center when tested with an instant read thermometer.
Remove from oven and allow to rest for 10 minutes before slicing and serving.
Vegetables must be par-cooked before adding to quiche to prevent it from getting watery. If substituting with other vegetables, like broccoli, bell pepper, or asparagus, they should also be par-cooked as directed above.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and reheat well.
Baked quiche can also be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator or on the countertop, then reheat in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until center of quiche reaches 160 degrees Fahrenheit.