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.
Start the day off right with a slice of zucchini mushroom quiche. Made in a flaky pie crust, this quiche is filled with earthy mushrooms, zucchini, and onion. Oregano, garlic powder, and a handful of shredded cheese add a mild, savory flavor.
Quiche is easy to prepare and looks impressive enough to serve to company for any meal, from breakfast to dinner. Plus, it's easy to customize with your favorite vegetables.
Serve zucchini mushroom quiche for breakfast or brunch along with your favorite side dishes, like fresh fruit or muffins. It's also perfect for baby showers, afternoon tea, and potlucks.
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
- Summer squash
Do I need to cook my veggies first?
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.
How to prevent a watery quiche
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.
Adding raw vegetables directly to your quiche can make it watery. As those vegetables begin to cook in the oven, they release moisture, making your quiche wet.
If your quiche is overbaked, it can turn out watery. When eggs are overcooked, the proteins separate from the liquid in the eggs, which creates thick pockets of custard surrounded by liquid.
If your quiche is underbaked, it will also look runny, because your eggs haven't had time to set.
How to tell when quiche is done
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.
What to serve with quiche
If serving quiche as a main course at breakfast, brunch, or lunch, choose one or two side dishes below for a complete meal.
- Fresh fruit
- Applesauce muffins
- Coffee cake
- Side salad
Zucchini Mushroom Quiche
- 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
- 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.