Zucchini mushroom quiche is a tasty French dish featuring zucchini, mushrooms, Swiss cheese, and a creamy egg custard in a buttery pie crust! It's an easy-to-make and elegant breakfast that can be served for brunch, lunch, or dinner, too! You can even freeze the baked quiche for a quick dish you can pop in the oven whenever you expect guests!
Tasty Zucchini Mushroom Quiche Recipe
Whenever I have extra zucchini and mushrooms in the fridge, this easy and delicious quiche recipe is always top of mind! It's savory, warm, cheesy, and a great way to start your day!
Jump to:
- Tasty Zucchini Mushroom Quiche Recipe
- 🥘 Zucchini Mushroom Quiche Ingredients, Notes, & Substitutions
- 🔪 How To Make A Zucchini Mushroom Quiche
- 🍽️ What To Serve With Zucchini Mushroom Quiche
- 💭 Angela's Tips & Recipe Notes
- 🥄 Make Ahead Options
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 📖 Recipe Card
- 💬 Comments & Reviews
Make sure to check out my Quiche Florentine, asparagus quiche, and sun-dried tomato quiche for more tasty quiche recipes to try!
🥘 Zucchini Mushroom Quiche Ingredients, Notes, & Substitutions
All it takes is a handful of basic ingredients you can easily find at the store to make this delicious quiche! I recommend making my easy pie crust over using a store-bought crust for the best flavor and texture.
- Pie Crust - 1 butter pie crust (see recipe - use half the double crust recipe).
- Butter - 3 tablespoons of butter or use a butter substitute.
- Zucchini - 1 cup of zucchini, thinly sliced. 1 cup is about 1 medium zucchini.
- Onion - ½ cup of onion that's thinly sliced or diced.
- Mushrooms - 2 cups of sliced mushrooms.
- Eggs - 5-6 large eggs that are lightly beaten.
- Heavy Cream - 1 ½ cups of heavy cream, or a heavy cream substitute, or half & half. You could also combine ¾ cup each of milk and heavy cream.
- Garlic Powder - ½ teaspoon of garlic powder.
- Dried Basil - ½ teaspoon of dried basil or use a dried basil substitute.
- Dried Oregano - ½ teaspoon of dried oregano or use a dried oregano substitute.
- Salt & Pepper - ½ teaspoon of each, salt & pepper to taste.
- Swiss Cheese - 8 ounces of shredded Swiss cheese or Gruyere cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Zucchini Mushroom Quiche
If you've never made a quiche before, there's no need to worry, as it's surprisingly straightforward and quick to prepare! Take out a 9-inch pie pan, measuring utensils, a large mixing bowl, a silicone spatula, a silicone whisk, and a large skillet to get started.
This recipe will make 8 servings, depending on how large you cut the slices.
Blind Bake The Crust
Step 1: Prepare. Preheat your oven to 375°F (190°C/Gas Mark 5) and place your pie crust in the bottom of a 9-inch pie pan.
Step 2: Top. Trim a sheet of parchment paper into a circle to fit the bottom of your pie crust, then top it with baking beads or beans until the pie crust is halfway full.
Step 3: Par-bake crust. Once the oven has preheated, put your pie crust on the center rack and let it par-bake for 10 minutes. Then, take it out of the oven and let it cool before removing the baking beads. Set aside.
Sauté The Vegetables
Step 4: Melt butter. Melt 3 tablespoons (42 grams) of butter in a large skillet over medium heat.
Step 5: Add vegetables. Add 1 cup (124 grams) of sliced zucchini, ½ cup (80 grams) of sliced or diced onion, and 2 cups (192 grams) of sliced mushrooms to the hot skillet. Cook, stirring occasionally, until tender and slightly browned (about 5-7 minutes). Drain any excess liquid and let cool while you make your quiche filling.
Assemble & Bake
Step 6: Add ingredients. Add 5-6 large beaten eggs (250 grams), 1 ½ cups (355 milliliters) of heavy cream, ½ teaspoon (1.5 grams) of garlic powder, ½ teaspoon (3 grams) each of salt & pepper, ½ teaspoon (0.5 gram) of dried basil, and ½ teaspoon (1 gram) of dried oregano to a large mixing bowl and whisk to combine.
Step 7: Fold. Gently fold the sauteed zucchini, onions, mushrooms, and 8 ounces (227 grams) of shredded Gruyere or Swiss cheese into the egg custard filling. Then, pour the egg and veggie filling into your prepared pie crust.
Step 8: Bake. Place your unbaked quiche (in the pie pan) on top of a baking sheet. Put the baking sheet with the quiche on the center rack and bake for 25-30 minutes at 375°F (190°C/Gas Mark 5).
Step 9: Cool & serve. Remove your quiche from the oven and transfer it to a wire rack to cool for at least 10 minutes before slicing and serving.
🍽️ What To Serve With Zucchini Mushroom Quiche
You can serve this tasty quiche with a simple green salad, roasted vegetables, or a fresh fruit salad for a complete meal. It's also great on its own as a brunch or lunch option.
For more easy side ideas, check out my full post on what to serve with quiche here! Enjoy!
💭 Angela's Tips & Recipe Notes
- Pre-baking (aka blind baking or par-baking) your pie crust is essential. It keeps the crust from getting soggy once the egg custard is added and prevents the crust from puffing up as it bakes.
- If needed, you can swap the heavy cream for milk or half & half, though your filling won’t be as rich. If making either of these substitutions, I recommend stirring in 1 tablespoon of flour so that your quiche will thicken and set properly.
- For a quiche that slices beautifully, it’s important to let it cool for at least 10 minutes or longer before you cut it. Otherwise, it might fall apart.
🥄 Make Ahead Options
You can assemble this quiche a day in advance and refrigerate it overnight, then bake it the next day! Alternatively, you can also freeze it after baking and reheat it when needed.
🥡 Storing & Reheating
Allow your quiche to reach room temperature before carefully wrapping it in aluminum foil or plastic wrap, and then place it in the refrigerator and store for up to 3 days.
Freezing Zucchini Mushroom Quiche
You can freeze your quiche whole or in slices. Wrap it tightly with plastic wrap and then place it in an airtight container or Ziploc freezer bag and freeze for up to 3 months.
Reheating Zucchini Mushroom Quiche
Reheat individual slices of quiche in your microwave or put the whole quiche in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes. Cover it with foil to prevent it from browning too much.
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❓ Recipe FAQs
Yes! While fresh vegetables are recommended for the best texture and flavor, you can use frozen zucchini and mushrooms if needed. Make sure to thaw and drain them well to remove excess moisture before folding them into the rest of the quiche ingredients.
To prevent a soggy crust, you'll want to blind-bake the pie crust before adding the creamy egg custard and vegetables. This involves partially baking the crust without the filling to help it set and become crisp. You'll also want to remove excess moisture from the zucchini and mushrooms.
While zucchini is one of the main ingredients in this quiche, you can experiment with other vegetables like spinach, bell peppers, or asparagus if you prefer!
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📖 Recipe Card
Zucchini Mushroom Quiche
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 3 tablespoon butter
- 1 cup zucchini (about 1 medium zucchini, thinly sliced)
- ½ cup onion (thinly sliced or diced)
- 2 cups sliced mushrooms
- 5-6 large eggs (lightly beaten)
- 1½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon each, salt & pepper (to taste)
- 8 oz Swiss cheese (or Gruyere cheese, shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Blind Bake The Crust
- Preheat your oven to 375°F (190°C/Gas Mark 5) and place your 1 butter pie crust in the bottom of a 9-inch pie pan.
- Trim a sheet of parchment paper into a circle to fit the bottom of your pie crust, then top it with baking beads or beans until the pie crust halfway full.
- Once the oven has preheated, put your pie crust on the center rack and let it par-bake for 10 minutes. Then, take it out of the oven and let it cool before removing the baking beads. Set aside.
Sauté The Vegetables
- Melt 3 tablespoon butter in a large skillet over medium heat.
- Add 1 cup zucchini, ½ cup onion, and 2 cups sliced mushrooms to the hot skillet. Cook, stirring occasionally, until tender and slightly browned (about 5-7 minutes). Drain any excess liquid and let cool while you make your quiche filling.
Assemble & Bake
- Add 5-6 large eggs, 1½ cups heavy cream, ½ teaspoon garlic powder, ½ teaspoon each, salt & pepper, ½ teaspoon dried basil, and ½ teaspoon dried oregano to a large mixing bowl and whisk to combine.
- Gently fold the sauteed zucchini, onions, mushrooms, and 8 oz Swiss cheese or Swiss cheese into the egg custard filling. Then, pour the egg and veggie filling into your prepared pie crust.
- Place your unbaked quiche (in the pie pan) on top of a baking sheet. Put the baking sheet with the quiche on the center rack and bake for 25-30 minutes at 375°F (190°C/Gas Mark 5).
- Remove your quiche from the oven and transfer it to a wire rack to cool for at least 10 minutes before slicing and serving.
Notes
- Pre-baking (aka blind baking or par-baking) your pie crust is essential. It keeps the crust from getting soggy once the egg custard is added and prevents the crust from puffing up as it bakes.
- If needed, you can swap the heavy cream for milk or half & half, though your filling won’t be as rich. If making either of these substitutions, I recommend stirring in 1 tablespoon of flour so that your quiche will thicken and set properly.
- For a quiche that slices beautifully, it’s important to let it cool for at least 10 minutes or longer before you cut it. Otherwise, it might fall apart.
- To store: Allow your quiche to reach room temperature before carefully wrapping it in aluminum foil or plastic wrap, and then place it in the refrigerator, and store for up to 3 days.
- To freeze: You can freeze your quiche whole or in slices. Wrap it tightly with plastic wrap and place it in an airtight container or Ziploc freezer bag and freeze for up to 3 months.
- To reheat: Reheat individual slices of quiche in your microwave or put the whole quiche in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes. Cover it with foil to prevent it from browning too much.
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