Cheesy Zucchini Quiche

Summer Squash Recipes

9/10/2020, 6 a.m.

Cheesy Zucchini Quiche Servings: 8 / Total Time: 1 HR


• Pastry for single-crust pie (9 inches)

• 3 tablespoons butter

• 4 cups thinly sliced zucchini (about 3 medium)

• 1 large onion, thinly sliced

• 2 large eggs

• 2 teaspoons dried parsley flakes

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon pepper

• 2 cups shredded part-skim mozzarella cheese

• 2 teaspoons prepared mustard


• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

• In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.

• Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

• Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Cheesy Zucchini Quiche Recipe photo by Taste of Home