Go Back
The Zucchini Mushroom Quiche has simple but tasty ingredients. You will need: - 1 pre-made pie crust (store-bought or homemade) - 2 medium zucchinis, thinly sliced - 1 cup mushrooms, diced (cremini or button mushrooms work beautifully) - 1 small onion, finely chopped - 3 large eggs - 1 cup heavy cream or full-fat coconut milk - 1 cup shredded cheddar cheese (or a blend of your favorites) - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) These key ingredients create a rich and satisfying dish. The zucchini and mushrooms add moisture and flavor. The cheese and cream make it creamy and delicious. If you prefer a dairy-free option, use full-fat coconut milk instead of heavy cream. You can also replace cheddar cheese with a vegan cheese alternative. This way, you can enjoy the same great taste without dairy. Many brands offer tasty dairy-free cheeses. Just pick your favorite! For extra flavor, consider adding some herbs or spices. Fresh basil or oregano can brighten the dish. You might also try red pepper flakes for a touch of heat. Garnishing with fresh parsley not only looks nice but adds a fresh taste. You can also add a dollop of dairy-free sour cream on top when serving. These small touches make your quiche look and taste gourmet. For the full recipe, check out the details above. Start by washing the zucchinis and mushrooms. Cut the zucchinis into thin slices. For the mushrooms, dice them into small pieces. Next, chop the onion finely. Heat a splash of olive oil in a medium skillet over medium heat. Add the chopped onion and stir it. Cook until the onion turns translucent, about 3-4 minutes. Then, add the diced mushrooms to the skillet. Stir them in and cook for 5 minutes. The mushrooms will release water and brown a bit. After that, add the zucchini slices. Sprinkle in the garlic powder and dried thyme. Season with salt and pepper. Cook for another 5-7 minutes until the zucchini is tender. Remove the skillet from the heat and let the vegetable mix cool slightly. In a large mixing bowl, crack open 3 large eggs. Whisk them until they are smooth. Then, pour in 1 cup of heavy cream or coconut milk. Mix well until combined. Now, fold in the shredded cheese. You can use cheddar or your favorite blend. Next, add the cooled vegetable mixture to the egg and cheese mix. Stir gently to combine everything evenly. This filling will be rich and flavorful. Now, it’s time to assemble the quiche. Take your pre-made pie crust and carefully pour the filling into it. Spread the mix evenly to ensure even cooking. Preheat your oven to 375°F (190°C). Place the quiche in the oven and bake for 30-35 minutes. Keep an eye on it. The center should be set, and the top should turn a lovely golden brown. Once it’s done, take the quiche out of the oven. Let it cool for about 10 minutes before slicing. This helps the filling firm up. Lastly, sprinkle fresh parsley on top for a bright finish. Enjoy your delicious Zucchini Mushroom Quiche! For the full recipe, refer to the recipe section above. To get a great crust, start with a good pre-made pie crust. If you make your own, keep it cold. Chill the dough for at least 30 minutes before rolling it out. When you place the crust in your pie dish, don’t stretch it. Just fit it gently. This helps it hold its shape while baking. Prick the bottom with a fork to stop bubbles. If you want a crispy crust, pre-bake it for about 10 minutes before adding the filling. To check if your quiche is done, look for a firm center. It should not jiggle when you move it. You can also insert a knife in the center. If it comes out clean, your quiche is ready. The top should be golden brown. If it browns too fast, cover it loosely with foil. This keeps it from burning while the inside finishes baking. Serve your zucchini mushroom quiche warm or at room temperature. Cut it into wedges for easy serving. I like to garnish with fresh parsley for color. You can also pair it with a simple salad or some fresh fruit. This makes a lovely meal for brunch or lunch. For extra flavor, consider serving it with a dollop of sour cream or a tangy sauce. For the full recipe, check out my detailed guide! {{image_4}} This quiche already shines as a vegetarian dish! You can amp up the veggies for extra flavor. Consider adding bell peppers, spinach, or even sun-dried tomatoes. Each adds a unique taste and color. Feel free to mix and match your favorite vegetables. You can make it your own while keeping it meat-free. To make a gluten-free version, simply swap the pie crust for a gluten-free crust. You can find these at many stores. Alternatively, make a crustless quiche by greasing the pan and pouring in the filling directly. This option is just as tasty and cuts out gluten entirely. For those wanting to change things up, try different cheeses. Feta or goat cheese can add a tangy kick. You can also swap out the heavy cream for a lighter option like almond milk or a plant-based cream. Want a bit of heat? Add red pepper flakes or a dash of hot sauce. These small changes can create new flavors without altering the dish's essence. Check out the Full Recipe for all the details on making this delicious quiche! After you enjoy your zucchini mushroom quiche, store leftovers in the fridge. Place slices in an airtight container. They can last up to 3 days, but they taste best fresh. To keep them from drying out, cover the quiche tightly with plastic wrap or foil. This helps maintain moisture and flavor. If you want to save your quiche for later, freezing is a great option. First, let the quiche cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn. You can freeze it for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Cover it with foil to keep it from burning. Heat for about 20-25 minutes, or until warm throughout. If you prefer a crispier crust, remove the foil for the last 5 minutes. Enjoy your warm, tasty quiche just like fresh from the oven! For a full recipe, check out the details above. Yes, you can use fresh herbs! Fresh herbs bring bright flavors. Use three times more fresh herbs than dried. For our quiche, try fresh thyme or parsley. Chop them finely and mix them in. The taste will be vibrant and fresh. Your quiche is done when the center is set. It should not jiggle when you move it. The top should be golden brown. A knife inserted in the middle should come out clean. If it needs more time, bake in five-minute increments. Pair your quiche with a simple salad. A green salad with mixed greens works well. You can also add sliced tomatoes or cucumbers. Serve with a light vinaigrette for extra flavor. Another option is to include some crusty bread on the side. Enjoy a tasty and balanced meal! This blog post covered key ingredients, step-by-step instructions, and useful tips for making zucchini mushroom quiche. We explored variations and storage methods to help you enjoy it longer. Remember, you can customize the quiche with different veggies or seasonings. Stay creative in the kitchen! You’ll impress everyone with your new quiche skills. Whether you save leftovers or share with friends, this dish will please all. Enjoy every bite of your flavorful creation!

Zucchini Mushroom Quiche

Indulge in a delicious Zucchini Mushroom Quiche that’s perfect for any meal! This easy recipe features fresh zucchini, flavorful mushrooms, and a creamy egg base all baked in a flaky pie crust. Whether for brunch or dinner, this quiche is sure to impress. Follow the simple steps to create a dish that combines taste and elegance. Click through to explore the full recipe and impress your family and friends with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

1 pre-made pie crust (store-bought or homemade)

2 medium zucchinis, thinly sliced

1 cup mushrooms, diced (cremini or button mushrooms work beautifully)

1 small onion, finely chopped

3 large eggs

1 cup heavy cream or full-fat coconut milk

1 cup shredded cheddar cheese (or a blend of your favorites)

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Sauté the onion: In a medium skillet, heat a splash of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant—about 3-4 minutes.

      Cook the mushrooms: Toss the diced mushrooms into the skillet with the onion. Sauté for about 5 minutes, or until the mushrooms have released their moisture and are starting to brown slightly.

        Add zucchini: Incorporate the sliced zucchini into the mixture, then sprinkle in the garlic powder, dried thyme, and season generously with salt and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is just tender. Remove from heat and allow the mixture to cool slightly.

          Mix the egg base: In a large mixing bowl, whisk together the eggs and your choice of heavy cream or coconut milk until the mixture is smooth and well combined. Fold in the shredded cheese and the sautéed vegetable blend until evenly distributed.

            Assemble the quiche: Carefully pour the egg and vegetable mixture into the pre-made pie crust, spreading it evenly to ensure uniform cooking.

              Bake the quiche: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top has developed a lovely golden hue.

                Cooling: Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This will help the filling to firm up and make serving easier.

                  Garnish and serve: Before serving, sprinkle freshly chopped parsley over the top for a pop of color and freshness.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve the quiche warm or at room temperature, cut into elegant wedges. For an attractive display, arrange the slices on a serving platter and garnish with fresh herb sprigs to enhance the visual appeal. Enjoy!