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The Best Quiche Ever

Posted by on April 17, 2014
Zucchini Quiche

Zucchini Quiche (aka The Best Quiche Ever)

I’ve hosted and participated in many bridal showers, baby showers, and brunches. If there’s ever a request or need for a quiche – or any egg dish for that matter – I bring out the big guns. This was even served at my daughter’s wedding, which had a brunch reception. This was served most recently at a bridal shower I hosted for my daughter-in-law-to-be. As usual, there were lots of requests for the recipe.

So, here you go. Enjoy and spread the love.

Zucchini Quiche

By Published:

  • Yield: 1 Quiche (6-8 Servings)
  • Prep:
  • Cook:
  • Ready In:

A perfect vegetarian quiche that is satisfying, beautiful, and delicious! There are a few steps, but be patient, it's worth it. Plus, you can use either your favorite homemade pie dough or a refrigerated pie crust.



  1. Prepare dough for pastry, if making your own.
  2. Place zucchini, onion, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce heat and simmer uncovered about 8 minutes until zucchini is tender.
  3. On a lightly floured surface, roll out dough to a 12-inche circle. Fit into a 9-inch quiche or pie dish. If using a quiche dish, fold dough edge under so it is even with the rim of the dish; press dough into scalloped sides. If using a pie dish, fold dough under for a raised edge; make a high fluting.
  4. Preheat oven to 425F (220C).
  5. Drain cooked zucchini in a colander 5 minutes. Turn out onto paper towels to absorb any excess moisture.
  6. In a large bowl, combine eggs, milk, 1/2 teaspoon salt, marjoram or oregano, black pepper and cayenne. (Cayenne does not make this spicy, but it does give a depth of flavor.) Beat with a whisk or in a mixer until smooth. Add drained zucchini and cheese. Stir gently to mix. Pour into the unbaked pie shell.
  7. Bake 15 minutes.
  8. Reduce heat to 350F (175C) and bake 25 minutes longer. While baking, make the Tomato Topping.
  9. Peel and core tomato. Cut in half lengthwise. Place halves cut side down on a board. Cut in 1/4 inch slices. Set aside. Finely crush saltine crackers in a baggie or in a small bowl with the back of a spoon. Add marjoram and cheese. Toss Lightly.
  10. Remove quiche from oven. Arrange tomato slices from the Tomato Topping in a circle on top of filling. Sprinkle tomatoes with the cracker mixture.
  11. Return quiche to oven and bake about 5 minutes until the cheese is melted.
  12. Let stand 5 - 10 minutes before serving. This will allow the quiche to settle and firm up to allow slicing.
    Zucchini Quiche

2 Responses to The Best Quiche Ever

  1. Heather Trifon

    Yay! I cannot wait to try it! Miss you!!

  2. Carrie This Home

    This looks so delish Terry! Thanks for sharing this!

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