Zucchini Cheddar Quiche Recipe

Name: Zucchini Cheddar Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch); 1 medium onions chopped; 1 tablespoon butter or margarine; 1 1/2 cups zucchini shredded; 1/2 teaspoon oregano crumbled; 1/4 teaspoon thyme crumbled; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 3 large eggs; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated; 1 1/2 cups light cream (half&half); 1/2 cup cheddar cheese, very old, sharp shredded

Servings: persons

1 each pie shell (9 inch)
1 medium onions chopped
1 tablespoon butter or margarine
1 1/2 cups zucchini shredded
1/2 teaspoon oregano crumbled
1/4 teaspoon thyme crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
1 1/2 cups light cream (half&half)
1/2 cup cheddar cheese, very old, sharp shredded

1
Preheat oven to hot.
2
Recrimp pie shell in its aluminum pan, making high fluted edge.
3
Or, transfer pastry to 4 cup square baking pan;crimp edges.
4
Saute onion in butter in medium size skillet over medium heat for 3 minutes or until tender.
5
Stir in zucchini, oregano, thyme, 1/4 teaspoon salt and 18 teaspoon pepper.
6
Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of liquid has evaporated.
7
Reserve off heat.
8
Beat eggs with remaining salt and pepper in bowl.
9
Add Parmesan cheese and half and half.
10
Spoon reserved zucchini mixture evenly into pie shell.
11
Sprinkle with Cheddar cheese.
12
Pour egg mixture over zucchini.
13
Bake in preheated oven for 20 minutes;cover crust with aluminum foil, if browning too fast.
14
Lower oven temperature to slow.
15
Bake 30 to 35 minutes or until center of filling is just set.
16
Let quiche stand 20 minutes.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each pie shell (9 inch), 1 medium onions chopped, 1 tablespoon butter or margarine, 1 1/2 cups zucchini shredded, and more.

Yes, Zucchini Cheddar Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Cheddar Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions