Three-Cheese Zucchini Quiche – Skinnytaste

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This delicious three cheese zucchini quicheLightly finished without heavy cream, zucchini is perfect for late-summer breakfast, brunch, or lunch.

zucchini quiche

It’s hard to make a healthy quiche. Because you can’t skimp on pie crust (which, in my humble opinion, is the best). and cheese. I tested this 3-cheese zucchini quiche a few times. For a quiche, chicken quiche, or crustless quiche recipe, try our crustless ham and cheese quiche or broccoli cheddar quiche.

zucchini quiche

This healthy zucchini quiche recipe uses partially skimmed cheese to lighten it up and replaces heavy cream with skim milk. , the cheese blend is salty and very flavorful, perfect for lunch the next day.

How to make zucchini quiche:

Bake your crust. If you want this faster, you can use frozen puff pastry instead. Add it to the crust and combine the eggs, milk, basil, salt and cheese, pour over the zucchini and finish with parmesan cheese. Bake at 350F for 50-55 minutes until eggs are set.

What’s the best cheese to use for quiche?

Part-skimmed ricotta, part-skimmed mozzarella, and freshly grated Parmesan are used in this three-cheese quiche.

Do you sauté vegetables before adding them to your quiche?

Yes, sautéing the zucchini and onions before adding them to the quiche releases moisture so the crust doesn’t get soggy.

Should the quiche crust be parboiled?

Par-baking the crust means partially baking it before adding the egg filling. This process makes the zucchini quiche crust crispy. Prick the crust with a fork and bake at 350 degrees Fahrenheit for 15 to 18 minutes.

Can you freeze zucchini quiche?

It can be refrigerated for 4 days and frozen for 3 months. To freeze quiche, I like to individually wrap quiche slices in plastic or foil and freeze. The quiche can be thawed in the refrigerator and then left frozen in the microwave or microwave for a little longer.


  • zucchini: Swap the zucchini for yellow squash.
  • onion: Sub-white onions or yellow onions for red onions.
  • cheese: Substitute shredded cheddar for mozzarella or asiago, or substitute pecorino romano for parmesan.
  • Herbs: Substitute basil for fresh rosemary or thyme.

3 cheese zucchini quiche

Basil and zucchini quiche wedges

More Zucchini Recipes You’ll Love:

zucchini quiche


307 calorie
15 protein
twenty one carbohydrate
19 fat

Preparation time: 15 minutes

Cooking time: 1 time

Parbake crust: 15 minutes

total time: 1 time 30 minutes

This delicious three-cheese zucchini quiche is light and cream-free and perfect for late-summer zucchini breakfast, brunch, or lunch.

  • 1 9 inch refrigerated puff pastry
  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced red onion
  • 1 large garlic clove, chopped
  • 2 zucchini (medium), About 7 oz each, cut into 1/8-inch slices
  • 1 tea spoon kosher salt
  • freshly ground black pepper
  • 6 big egg
  • ½ cup skim milk
  • ½ cup partially skimmed ricotta cheese
  • ½ cup partially skimmed mozzarella cheese
  • ¼ cup freshly grated parmesan cheese
  • 2 tablespoon chopped basil, Also for decoration
  • Preheat oven to 350 degrees Fahrenheit. Remove the pie crust and let it sit at room temperature while you prepare the ingredients.

  • Roll out the dough on a well-floured work surface until it is about 12 inches in diameter.

  • Transfer to a 9-inch-deep pie plate. Use your fingers to press firmly into the bottom and sides of the pie plate. Trim off excess, leaving about 1/2 inch of overhang. Then fold/crimp the overhanging fabric.

  • Prick the bottom of the pie crust with the tip of a fork. Place the crust on a small sheet pan (this makes it much easier to transfer to the oven when it’s full).

  • Transfer pie crust to preheated oven and bake for 10-15 minutes until golden brown. Then delete.

  • Meanwhile, heat oil in a large skillet over medium heat.

  • Add onions and garlic and fry for 30 seconds. Add zucchini, 1/2 teaspoon salt and pepper to taste and mix evenly.

  • Cook for 7 to 8 minutes, stirring every few minutes, until zucchini is tender and flavors meld. With a slotted spoon, transfer his three-quarters of the zucchini to the half-baked crust.

  • In a medium bowl, add eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil, and 1/2 teaspoon salt and pepper to taste. Use a fork to mix until even.

  • Pour the egg mixture over the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan cheese.

  • Cover the dough with aluminum foil to prevent it from burning, and put it in the oven quiche baked in the oven.

  • Bake at 350F for 50 minutes to 1 hour or until surface is charred.

  • Remove from oven and let cool for at least 10 minutes before slicing and serving. Top with basil, cut into 6 equal portions and serve.

Serving: 1/6 slices, calorie: 307kcal, carbohydrate: twenty oneg, protein: 15g, thick: 19g, saturated fat: 7.5g, cholesterol: 202mg, sodium: 544mg, fiber: 1g, sugar: Fiveg

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