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1 Comment Summer is, of course, the time when everyone suddenly has piles of zucchini on their hands. Especially if you have a vegetable garden, you probably know the phenomenon of zucchini growing faster than you can use it. Luckily, there are plenty of tasty zucchini recipes to try! This zucchini quiche is one example, but stuffed zucchini with ground meat or a cheesy zucchini soup are also perfect when you’ve got an overload of zucchini at home. Or try these spicy zucchini fries!
Why You’ll Love This Recipe
I love making a quiche. It’s super easy to whip up, and you can vary the egg mixture every time you make it. Sometimes I add a bit of heavy cream or Parmesan cheese to spice things up. Other times, like now, I go with a gluten-free and lactose-free version. Whatever you like this quiche filling is pretty easy to adjust.
Zucchini Quiche
If you’ve ever searched for zucchini on this site, you already know I love this versatile veggie. Whether it’s for zucchini lasagna, zucchini bread with feta, or this curry with eggplant and zucchini, you’ll find tons of inspiration here. This recipe is another easy one. The quiche is crustless, which makes it naturally gluten-free.
Ingredients
For this zucchini quiche, you’ll need the following main ingredients. Check the recipe card for full details, quantities, and instructions.
- Zucchini – I use about one medium fresh zucchini. I like to sauté it briefly in a skillet first – it gives a nicer flavor in my opinion, though you could add it raw if you prefer.
- Almond milk – Since this recipe is also dairy-free, I use almond milk to whisk the eggs. Feel free to use any milk you like: soy, oat, coconut – whatever you prefer.
- Eggs – You’ll need about 6 eggs. I bake this quiche in a 9-inch (22 cm) quiche pan.
- Bell pepper – I love using roasted bell peppers (the kind from a jar) in this quiche. Raw bell pepper also works.
How To Make Zucchini Quiche
Step 1
Take a large bowl and add the eggs, almond milk and salt and pepper. Whisk until combined. Add the fresh herbs and stir through. Slice the bell pepper and the sun-dried tomatoes and spread over the bottom of your pie pan.
Step 2
Slice the zucchini into cubes and heat a large skillet with a bit of olive oil. Add the zucchini and sauté until cooked. Add the zucchini into the pan as well and spread it around.
Step 3
Now add the egg mixture to it and bake in the preheated oven for about 20-25 minutes or until the egg is cooked.
Step 4
Arrange the cherry tomatoes on top and serve warm or cold. I love eating this with a side salad. It goes well with a fennel salad or this arugula salad with feta and tomatoes.
FAQ Zucchini Quiche
Absolutely! If you’d rather not make a crustless quiche, you can use savory pie dough or puff pastry. I do recommend blind baking the crust first to make sure it cooks through properly.
Yes! The eggs (and optionally a splash of cream or a bit of flour) make the quiche set nicely. Let it cool a little after baking so it’s easier to slice into neat portions.
Yes, you can! Let it cool completely, slice into portions, and freeze in airtight packaging. Perfect for a quick lunch or easy meal.
Pretty much anything! Try adding some shredded cheese or swap in different veggies. Small broccoli florets, sautéed eggplant – it all works! This time I added cherry tomatoes on top, but you could also bake them right into the quiche if you prefer.
Zucchini quiche
Ingredients
- 6 eggs
- 100 ml almond milk or coconut milk
- 1 zucchini diced
- 80 grams roasted bell pepper diced
- 75 grams sun-dried tomatoes chopped
- ½ bunch chives chopped
- ½ bunch fresh parsley chopped
- Salt and pepper
- 50 grams cherry tomatoes quartered
Equipment
- Quiche pan
How to make the zucchini quiche
- Preheat the oven to 180°C/350˚F
- Beat the eggs with the almond milk, adding salt and pepper. Mix this with the fresh herbs. Set aside some of the herbs for serving.
- Grease a 20 cm quiche dish with coconut oil. Spread the roasted bell pepper and sun-dried tomatoes over the bottom of the dish.
- Heat a frying pan with oil and sauté the zucchini until golden brown and cooked through. Spread the zucchini over the bottom of the quiche dish.
- Pour the egg mixture over the vegetables and bake for 20 to 25 minutes, or until golden brown and cooked through.
- Arrange the cherry tomatoes on top of the quiche and sprinkle with the remaining herbs.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love easy quiche recipes like this zucchini quiche. It’s quick, delicious and filling too!