This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for using end-of-summer zucchini. With options for low-carb and gluten-free diets, this versatile recipe delivers incredible flavor while keeping calories in check. Whether you’re serving it for breakfast, brunch, or lunch, this zucchini quiche is sure to impress!
This Three-Cheese Zucchini Quiche combines fresh zucchini with a lighter, healthier filling
Trying to adapt quiche to make it healthier is challenging because you can’t skimp on the pie crust (which is the best part, in my humble opinion). Aside from the buttery crust, quiche is also typically made with a good amount of heavy cream and cheese. I tested this Three-Cheese Zucchini Quiche a couple of times, and I think you’ll love how it turned out!
This healthy zucchini quiche recipe is lightened up using part-skim cheeses and swaps out heavy cream for skim milk. It highlights delicious summer zucchini and basil, the ricotta creates a fluffy, creamy inside, and the cheese blend adds saltiness that is so flavorful, and even great the next day for lunch.
Why You’ll Love This Zucchini Quiche
- Healthier Option: Only 307 calories per serving with reduced fat content
- Versatile: Perfect for breakfast, brunch, or lunch
- Make Ahead: Great for meal prep and freezes beautifully
- Adaptable: Easy to customize with dietary modifications
Ingredients You’ll Need
- 1 9-inch refrigerated pie dough (or see low-carb alternatives below)
- 1 tablespoon extra-virgin olive oil
- ¼ cup diced red onion
- 1 large garlic clove, minced
- 2 medium zucchini (about 7 ounces each), cut into 1/8-inch thin slices
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- 6 large eggs
- ½ cup skim milk
- ½ cup part-skim ricotta cheese
- ½ cup part-skim shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil, plus more for garnish
Equipment Needed
Deep Pie Dish
A 9-inch deep pie dish is essential for holding all the filling without overflow.
Sharp Knife
For slicing zucchini into thin, even 1/8-inch rounds.
Mixing Bowl
For combining eggs, milk, and cheeses into a smooth mixture.
How To Make Zucchini Quiche
- Prepare the crust: Preheat oven to 350°F. Roll out pie dough on a well-floured surface until it’s approximately 12-inches in diameter. Transfer to a 9-inch deep pie dish, press firmly into bottom and sides, and trim excess leaving about 1/2-inch overhanging. Fold/crimp the overhanging dough.
- Par-bake the crust: Prick the bottom with a fork and bake for 15 to 18 minutes, until partially baked. Place crust on a small sheet pan to make it easier to transfer once filled.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 30 seconds. Add zucchini, ½ teaspoon salt and pepper to taste. Cook for 7-8 minutes, stirring occasionally, until zucchini has softened.
- Assemble the quiche: Transfer three-quarters of the zucchini mixture to the par-baked crust. In a medium bowl, combine eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil, remaining ½ teaspoon salt and pepper. Mix until uniform, then pour over the zucchini in the crust.
- Add final touches: Top with remaining zucchini and 2 tablespoons Parmesan. Cover the crust edges with aluminum foil to prevent burning.
- Bake: Bake at 350°F for 50 minutes to 1 hour, until set and top is browned. Allow to cool for at least 10 minutes before slicing. Garnish with additional fresh basil.
Pro Tip: Sautéing the zucchini before adding it to the quiche is crucial! This step releases excess moisture that would otherwise make your crust soggy.
Dietary Adaptation Options
Low-Carb Crust Alternatives
- Almond Flour Crust: Mix 1½ cups almond flour, 3 tablespoons melted butter, and ¼ teaspoon salt. Press into pie dish and par-bake at 350°F for 10 minutes.
- Cauliflower Crust: Process 1 head of cauliflower into rice, microwave for 5 minutes, drain well. Mix with 1 egg, ½ cup cheese, and herbs. Press into dish and bake at 425°F for 15 minutes.
- Crustless Option: Skip the crust entirely! Grease the pie dish well and pour filling directly in for a keto-friendly option.
Dairy-Free Substitutions
- Milk Alternative: Use unsweetened almond milk or oat milk in place of skim milk.
- Cheese Alternatives: Replace dairy cheeses with plant-based versions, or use nutritional yeast for a cheesy flavor.
- Ricotta Substitute: Make a tofu “ricotta” by blending firm tofu with a bit of lemon juice, nutritional yeast, and salt.
Delicious Variations
Yellow Squash
Swap zucchini for yellow squash for a slightly sweeter flavor and vibrant color.
Cheddar Cheese
Use shredded cheddar instead of mozzarella for a more robust, tangy flavor.
Fresh Herbs
Substitute basil with fresh rosemary or thyme for a different aromatic profile.
Serving Suggestions
Perfect Pairings
- Fresh Salad: A light green salad with vinaigrette balances the richness of the quiche.
- Fruit Platter: Fresh berries or melon provide a sweet contrast.
- Soup: A small cup of tomato or vegetable soup makes a complete meal.
- Roasted Vegetables: Roasted asparagus or Brussels sprouts add extra nutrition.
Storage Tips
- Refrigerate: Store leftover quiche covered in the refrigerator for up to 4 days.
- Freeze: Wrap individual slices in plastic wrap and then foil. Freeze for up to 3 months.
- Thawing: Thaw frozen quiche in the refrigerator overnight.
- Reheating: Warm refrigerated quiche in a 325°F oven for 15 minutes or microwave individual slices for 1-2 minutes.
Three-Cheese Zucchini Quiche Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Par-bake crust: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 307 kcal
Course: Breakfast, Brunch, Lunch
Cuisine: American
Equipment
- 9-inch Deep Pie Dish
- Skillet
- Mixing Bowl
Ingredients
- 1 9-inch refrigerated pie dough
- 1 tablespoon extra-virgin olive oil
- ¼ cup diced red onion
- 1 large garlic clove, minced
- 2 medium zucchini (about 7 ounces each), cut into 1/8-inch thin slices
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 6 large eggs
- ½ cup skim milk
- ½ cup part-skim ricotta cheese
- ½ cup part-skim shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped basil, plus more for garnish
Instructions
- Preheat oven to 350°F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
- Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter.
- Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
- Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
- Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the onion and garlic and sauté 30 seconds. Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
- Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
- In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
- Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
- Cover the crust with aluminum foil so it doesn’t burn and place in oven.
- Bake 350°F for 50 minutes to 1 hour, or until set and top is browned.
- Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.
Notes
If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.
For a gluten-free version, use one of the alternative crusts mentioned in the Dietary Adaptations section.
Nutrition
| Nutrient | Amount |
| Calories | 307 kcal |
| Carbohydrates | 21 g |
| Protein | 15 g |
| Fat | 19 g |
| Saturated Fat | 7.5 g |
| Cholesterol | 202 mg |
| Sodium | 544 mg |
| Fiber | 1 g |
| Sugar | 5 g |
Frequently Asked Questions
Can I make this zucchini quiche ahead of time?
Yes! You can prepare this quiche up to 2 days ahead. Simply bake as directed, cool completely, cover tightly with plastic wrap, and refrigerate. Reheat in a 325°F oven for about 15-20 minutes or until warmed through.
Why is my zucchini quiche watery?
Zucchini naturally contains a lot of water. To prevent a soggy quiche, it’s crucial to sauté the zucchini before adding it to the quiche. This step helps release and evaporate excess moisture. If your quiche is still watery, you may need to cook the zucchini longer next time.
Can I use frozen zucchini for this recipe?
While fresh zucchini is preferred for texture and flavor, you can use frozen zucchini in a pinch. Thaw completely, drain very well, and pat dry with paper towels before sautéing. You may need to sauté longer to remove excess moisture.
How do I know when my quiche is done baking?
A properly baked quiche should be slightly jiggly in the center but not liquid. The top should be golden brown, and a knife inserted about 1 inch from the center should come out clean. The quiche will continue to set as it cools.
More Zucchini Recipes You’ll Love
Caramelized Onion, Red Pepper, and Zucchini Frittata
A delicious egg dish packed with vegetables and flavor.
Zucchini Casserole
A comforting side dish that’s perfect for family dinners.
Crustless Zucchini Pie
A low-carb alternative that’s quick and easy to prepare.