Zucchini mushroom quiche is the perfect addition to your next breakfast or brunch spread. It's made with zucchini and mushroom, as well as eggs, sharp cheddar cheese, and savory herbs.
Recipe summary
Flavor/texture: A flaky pie crust is filled with silky quiche made with tender veggies, cheese, and mild herbs.
Made with fresh ingredients: Filled with fresh mushrooms, zucchini, and onion for a mild, earthy flavor.
Pan size: 9-inch pie pan
Serves: 8 people
Similar to: Zucchini Egg Muffins Scrambled Eggs With Veggies
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Ingredients and substitutions
- Pie crust - For ease of preparation, I used a store bought pie crust. You're welcome to use your favorite recipe for homemade pie crust if desired.
- Unsalted butter - Can be substituted with salted butter if desired.
- Onion - Adds depth of flavor to your quiche. Can be substituted with leeks or shallots.
- Zucchini and mushrooms - Quiche is easy to customize with your favorite veggies (see a list below of great substitutions). An important note - you'll want to par-cook your veggies before adding them to the quiche. Your quiche doesn't cook long enough to cook your veggies all the way through, which is why I sauté them on the stovetop first.
- Shredded cheese - I used sharp cheddar (freshly grated from a block), but your favorite cheese can be substituted here. Gruyere, pepper jack, or crumbled feta are great choices.
- Eggs - The base of your quiche. These can't be substituted or omitted.
- Milk - Adds creaminess to your quiche. I used whole milk, but heavy cream or half & half can be used for a richer quiche.
- Seasoning - Salt, pepper, oregano, and garlic powder add depth of flavor to your quiche. Oregano can be substituted with thyme.
Vegetables for quiche
The great part about making a quiche is that it's easily customizable with your favorite vegetables. I recommend using about 2 cups total of vegetables to avoid overfilling your quiche.
- Bell pepper
- Broccoli
- Asparagus
- Summer squash
- Carrots
- Corn
- Peas
- Spinach
- Tomatoes
- Kale
How to make quiche
- Add crust to a pie pan, pinch edges, and par-bake for 16-18 minutes. Meanwhile, whisk together quiche base in a large bowl and set aside.
- In a sauté pan over medium heat, add oil and cook veggies until tender and lightly browned around the edges.
- Add veggies to your par-baked crust and top with cheese.
- Pour quiche mixture over filling ingredients and bake until the edges look set and the center barely jiggles. Allow to rest for 10 minutes before serving.
Tips and tricks
Par-cook vegetables - Quiche can turn out watery if the mix-ins (like vegetables) release water while your quiche bakes. Par-cook the vegetables on the stovetop to remove excess moisture.
Take care not to overbake your quiche - When eggs are overcooked, the proteins separate from the liquid in the eggs, which creates thick pockets of custard surrounded by liquid.
How to tell when your quiche is done - Use an instant read thermometer. Quiche is done when it reaches 160F in the center. If you don't have a thermometer, your quiche should look mostly set and barely jiggle in the center. If it looks very thin and liquidy, it needs more time.
Frequently asked questions
To ensure your quiche is cooked to the proper temperature, use an instant read thermometer. A quiche is done when it reaches 160 degrees Fahrenheit in the center. The edges should look set, and the center should barely jiggle. If your quiche looks very liquidy in the center, it needs more time.
Yes, your vegetables need to be par-cooked on the stovetop before adding to your quiche. The quiche baking time is just long enough to set the egg mixture in the oven, but not long enough to completely cook your vegetables (especially hearty vegetables). This is why they're partially cooked on the stovetop before being added to the quiche.
Yes, quiche can be frozen for up to 3 months.
📖 Recipe
Zucchini Mushroom Quiche
Ingredients
- 1 pie crust
- 1 tablespoon unsalted butter
- ½ medium onion, diced
- 1 cup (120 g) diced zucchini
- 1 cup (85 g) diced button mushrooms
- ½ cup (60 g) shredded sharp cheddar cheese
- 5 large eggs
- 1 cup (240 g) whole milk
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
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.
Recommended Equipment
Notes
- Par-cook: 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.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and reheat well.
- Freezing: 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.
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