Vegetarian Zucchini Quiche

Vegetarian Zucchini Quiche


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Crisp slices of zucchini are layered atop a bed of eggs mixed with select herbs and spices. A flaky pie crust surrounds this savory quiche baked to golden-brown perfection in a mere 30 minutes.

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Serving Size / Yield

8 servings


  • 3 Tbs. Butter
  • 4 C. Sliced Zucchini, divided
  • 2 Large Eggs
  • 4 tsp. Fresh Parsley, finely chopped
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Fresh Basil, finely chopped
  • 1/4 tsp. Ground Black Pepper
  • 2 C. Shredded Swiss Cheese
  • 1 9" Pie Crust

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Preheat oven to 400 degrees. In a large skillet over medium heat, warm the butter until melted. Add zucchini slices and cook, stirring continuously, until tender. Drain and let zucchinis cool for a few minutes. Meanwhile, in a large bowl, whisk together the eggs, parsley, salt, garlic powder, basil, and pepper until fully incorporated. Stir in the Swiss cheese and 3 1/2 cups of the cooked zucchinis. Pour filling into pie crust and layer slices of the remaining 1/2 cup of zucchinis on top. Cover with foil and bake for about 30 minutes, or until the quiche is set in the center. Let stand 10 minutes before slicing.

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