Cheesy Zucchini Quiche

Perfect for a brunch, lunch or even dinner. Cooking the zucchini first helps keep the quiche a perfect texture and not too runny. The ricotta cheese makes it nice and creamy.

Cheesy Zucchini Quiche

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  • Prep Time


  • Total Time


  • Servings



  • 1

    prepared and unbaked pie crust

  • 2

    tablespoon softened butter

  • 1

    pound zucchini, sliced

  • cups shredded mozzarella

  • 1

    cups ricotta

  • ½

    cups half and half cream

  • 3

    eggs lightly beaten

  • ¾

    teaspoon salt

  • ½

    teaspoon oregano

  • ½

    teaspoon basil

  • ¼

    teaspoon garlic powder

  • 1

    pinche each pepper and paprika, to taste


Score pie crust with a fork. Bake at 425°F for around five minutes. Lower the heat to 350 F. Over medium heat, saute zucchini slices in the butter until cooked; drain. Use half the zucchini to line the crust. Sprinkle with mozzarella. Mix ricotta, cream, eggs, salt, oregano, basil, garlic and pepper. Add over zucchini in crust. Add the rest of the zucchini on top. Season top with paprika. Bake for 45 minutes or until a knife comes out clean.


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