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Three-Cheese Zucchini Quiche

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This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast,  brunch or lunch.

Zucchini Quiche
Zucchini Quiche

Trying to adapt quiche to make it healthier is challenging because you can’t skimp on the pie crust (which is the best part, in my humble opinion. Aside from the buttery crust, quiche is also typically made with a good amount of heavy cream and cheese. I tested this Three-Cheese Zucchini Quiche a couple of times, and I think you’ll love how it turned out! I have many more healthy quiche recipes on my blog. Some others you might like with crust are my Spinach Ricotta Quiche, Chicken Quiche, or for crustless quiche recipes try Crustless Ham and Cheese Quiche or Broccoli Cheddar Quiche.

Zucchini Quiche

This healthy zucchini quiche recipe is lightened it up using part-skim cheeses and swaps out heavy cream for skim milk. It highlights delicious summer zucchini and basil, the ricotta creates a fluffy, creamy inside, and the cheese blend adds saltiness that is so flavorful, and even great the next day for lunch.

How To Make Zucchini Quiche:

Parbake your crust. If you want to make this faster you can use a frozen pie crust instead. Cut the zucchini into rounds and saute until tender. Add it to the crust then combine egg, milk, basil, salt and cheeses and pour that over the zucchini finishing it with Parmesan. Bake 350F until the eggs set, 50 to 55 minutes.

What are the best cheeses to use in quiche?

For this three-cheese quiche, I used part-skim ricotta, part-skim shredded mozzarella, and freshly grated parmesan cheese.

Do you sauté veggies before adding them to quiche?

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

Should you par bake the crust for a quiche?

Par baking the crust means you partially bake it before adding the egg filling. This process will ensure the zucchini quiche crust is crispy. Prick the crust with a fork and bake it for 15 to 18 minutes at 350° Fahrenheit.

Can you freeze zucchini quiche?

This can be refrigerated for up to 4 days, or frozen up to 3 months. To freeze quiche I like to wrap slices of quiche individually in plastic or foil and freeze. Then when I need a quick breakfast or lunch, I can pull out a slice. You can either thaw the quiche in the fridge and then microwave or microwave it for a little longer straight from frozen.

Variations:

  • Zucchini: Swap zucchini for yellow squash.
  • Onions: Sub white or yellow onion for red onion.
  • Cheese: Use shredded cheddar instead of mozzarella or asiago or Pecorino Romano in place of parmesan.
  • Herbs: Substitute basil for fresh rosemary or thyme.

3 Cheese Zucchini Quichea wedge of quiche with basil and zucchini

More Zucchini Recipes You’ll Love:

Zucchini Quiche

5 from 10 votes
7
Cals:307
Protein:15
Carbs:21
Fat:19
This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.
Course: Breakfast, Brunch, Lunch
Cuisine: American
Zucchini Quiche
Prep: 15 mins
Cook: 1 hr
Par bake crust: 15 mins
Total: 1 hr 30 mins
Yield: 6 servings
Serving Size: 1 /6 slice

Ingredients

  • 1 9-inch refrigerated pie dough
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup diced red onion
  • 1 large garlic clove, minced
  • 2 medium zucchini, about 7 ounces each, cut into 1/8-inch thin slices
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • ½ cup skim milk
  • ½ cup part-skim ricotta cheese
  • ½ cup part-skim shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped basil, plus more for garnish

Instructions

  • Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
  • Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
  • Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
  • Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
    prick pie crust with fork
  • Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
  • Meanwhile, heat the oil in a large skillet over medium heat.
  • Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
    cook zucchini for quiche
  • Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
  • In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
    quiche filling
  • Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
  • Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
  • Bake 350F 50 minutes to 1 hour, or until set and top is browned.
  • Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Last Step:

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Video

Equipment

Notes

If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1 /6 slice, Calories: 307 kcal, Carbohydrates: 21 g, Protein: 15 g, Fat: 19 g, Saturated Fat: 7.5 g, Cholesterol: 202 mg, Sodium: 544 mg, Fiber: 1 g, Sugar: 5 g

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27 comments on “Three-Cheese Zucchini Quiche”

  1. Avatar photo
    Jeanne ONeill

    Loved this, substituted Light Cream cheese for ricotta and added mushrooms as I only had 1 small zucchini. Delicious!!

  2. I just posted a question about making this without the crust and then read the comments below. Sorry, the question was asked and answered prior to my post. I can’t wait to try this. Thank you, as always for great recipes!

  3. This looks so delicious! I was wondering though; what do you think it would turn out like if I omitted the crust and just prepared in a greased pie plate? I’m prediabetic and am not supposed to eat anything high in carbs – especially processed carbs. Any suggestions?

  4. This was delicious! I made it with low fat ricotta. I will definitely make this again. The most difficult part was rolling out the crust as it kept splitting. Thanks for such a yummy recipe.

  5. This was amazing. I followed the recipe almost exactly, the only change was I had 2% ricotta and it came out it came out perfect. I made this for dinner with a scrumptious side salad. 

    1. As written in the narrative- This can be refrigerated for up to 4 days, or frozen up to 3 months. To freeze quiche I like to wrap slices of quiche individually in plastic or foil and freeze. Then when I need a quick breakfast or lunch, I can pull out a slice. You can either thaw the quiche in the fridge and then microwave or microwave it for a little longer straight from frozen.

  6. DEElishsus! I made it for brunch today.
    My husband and I are cheeselovers and this was very satisfying *and* heathyme!

    1. This is fantastic!  I was able to put this together with pantry items I hand on hand-  I added a red pepper to the veggies you have here, and used a mixed bag of cheese types I had. It was DELICIOUS. So happy to find a fantastic quiche without cream. Even made my own crust and it was very easy. I’ll be making this any time I have summer zucchini to use up. 

  7. OMG!!! This is a low fat, high taste recipe.  You are so right, Gina.  The house smells amazing too. TY very much 

  8. I made this using crooked neck squash from our garden. We will enjoy this for dinner tonight. The quiche is beautiful! I would have loved to post a photo!thanks for the recipe!

    1. Sure, I would use a regular pie dish, not deep. Not sure if it needs more filling? If anyone does this crustless let us know!

      1. I made it crustless! Sautéed zucchini, onion, and garlic in 10 inch pan. Poured egg mixture over it and cooked on 350 degrees for 30 minutes. Turned out great!