This is a print preview of "Zucchini Quiche" recipe.

Zucchini Quiche Recipe
by Catherine Pappas

Zucchini Quiche

This is a perfect lunch or light dinner with a nice side salad.

Enjoy with Love,


Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 8


  • Prepare a crust:
  • 2 cups flour
  • 3 tablespoons of butter
  • 2 tablespoons of Crisco
  • 2 tablespoons of oats
  • Dash of salt
  • Dash of pepper
  • 4 tablespoons Cold water – plus more if needed to bind the dough
  • For the Filling:
  • 1 large zucchini – shredded
  • 1 small red onion – sliced thin
  • 2 cloves of garlic – chopped
  • 5 eggs – beaten plus a splash of milk
  • 4 oz. cheddar cheese – shredded
  • ¼ cup grated parmesan cheese
  • Dashes of salt
  • Dashes of black pepper


  1. Prepare a crust:
  2. Place the flour in a large bowl along with the oats. Add the butter and Crisco and work the butter and Crisco with your fingers to form small pieces. Add the water to begin to bind the dough. Add as needed until dough is formed. Form into a ball.
  3. Dust a clean flat surface with flour and roll out the dough to fit a 9 inch pie plate.
  4. Preheat Oven 350 degrees:
  5. Bake the crust for 10 – 12 minutes. Let cool.
  6. For the Filling:
  7. Combine the shredded zucchini, sliced onion, chopped garlic, parmesan cheese, salt, pepper and shredded cheddar cheese in a large bowl.
  8. In a separate bowl beat the eggs and milk. Pour into the bowl with the zucchini and combine.
  9. Pour this mixture into the pie crust and top with more parmesan cheese.
  10. Bake 35-40 minutes or until firm in the middle.