Easy Zucchini Quiche with a Buttery Crust

This zucchini quiche is the answer to an overflowing garden zucchini haul, with a rich custard and flaky crust that comes together in under an hour.

It’s a great meatless dinner or brunch centerpiece and uses simple ingredients you probably have on hand. Once the quiche is in the oven, you’ve got time to pull together a quick salad.

Why This Zucchini Quiche Works

The custard bakes up creamy and tender with just enough salt to balance the mild zucchini. I like a good amount of freshly ground black pepper to give it a little kick. The flaky crust gets crisp at the edges, while the inside stays soft and rich.

This quiche is forgiving. Zucchini releases water as it cooks, but a quick salting step keeps the filling from turning soggy. It’s reliable, and I almost always have the ingredients on hand.

Ingredients

• 1 unbaked 9-inch pie crust: store-bought or homemade, blind-baked for a crisper bottom
• 2 medium zucchini (about 1 lb): no need to peel
• 1 small yellow onion: finely chopped
• 2 tbsp unsalted butter: for sautéing
• 4 large eggs: room temperature works best
• 1 cup heavy cream or half-and-half: full-fat gives the creamiest custard
• 1 cup shredded Gruyère cheese: or Swiss, cheddar, or fontina
• 1 tsp kosher salt, divided: half for sweating zucchini, half for the custard
• ½ tsp freshly ground black pepper, divided: half for the sauté, half for the custard
• 1 tbsp fresh thyme leaves: or 1 tsp dried thyme

Variations / Substitutions

• Crustless quiche: omit the crust and butter a 9-inch pie plate generously; the bake time will be similar.
• Cheese swap: sharp white cheddar, fontina, or even crumbled feta all work well here.
• Herb change: fresh dill, chives, or basil are lovely in place of the thyme.
• Add greens: toss in a handful of baby spinach with the zucchini after it’s softened and let it wilt.
• Make it dairy-free: use a dairy-free pie crust and substitute the cream with a thick unsweetened plant-based cream alternative, and use a good melting vegan cheese.

If you like quiche, you might also enjoy my spinach and feta quiche.

How to Make Easy Zucchini Quiche with a Buttery Crust

Step 1: Sweat the Zucchini and Blind Bake the Crust

Preheat your oven to 375°F (190°C). While the oven heats, toss the sliced zucchini with ½ teaspoon of the salt in a colander and let it sit for 10 minutes. This draws out moisture so your quiche won’t get watery. Fit the pie crust into a 9-inch pie plate, prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans.

The zucchini will start to look damp and glisten, and the crust will bake to a pale gold with just a hint of color after the blind bake. You’ll also notice the kitchen smell gently warm and toasty.

Step 2: Sauté the Onion and Zucchini

Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 4 minutes. Squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible, then add it to the skillet with ¼ teaspoon of the black pepper. Cook, stirring occasionally, until the zucchini is just tender and starting to brown in spots, about 5 minutes.

The onions will turn golden at the edges and the zucchini will shrink slightly and smell buttery. Let the mixture cool for a few minutes while you make the custard.

Step 3: Whisk the Custard and Assemble

In a large bowl, whisk together the 4 eggs, the cup of cream, the remaining ½ teaspoon salt, the remaining ¼ teaspoon pepper, and the thyme. Stir in the shredded Gruyère. Spread the zucchini-onion mixture evenly in the blind-baked crust, then pour the custard over the top.

The egg mixture will be smooth and pale, with specks of thyme. Pour slowly so the custard settles around the zucchini without spilling over the crust edges.

Step 4: Bake Until Golden and Serve

Bake at 375°F for 30 to 35 minutes, until the top is puffed and deep golden and the center has just a slight wobble when you nudge the pan. Let the quiche cool on a wire rack for 10 minutes before slicing, then serve warm with a few extra thyme leaves scattered on top.

The top will be domed and beautifully bronzed, and each slice will hold its shape with a creamy set custard.

A Few Tips for Quiche Success

• For the crispiest bottom, blind-baking is a must, but if you’re short on time you can skip it and the crust will still be good, just a bit softer.
• Use a mix of cheeses: half Gruyère for nuttiness and half sharp cheddar for a little more bite.
• Zucchini varies in water content; if your squeezed zucchini still feels very wet, pat it extra dry with paper towels before sautéing.
• A ceramic or glass pie plate gives the most even baking, but if you use a dark metal pan the bottom browns faster, so check a few minutes early.

Bake times vary by pan; here’s a quick guide.

Storing Leftover Quiche

• Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm slices in a 350°F oven for about 10 minutes for crisp crust, or microwave if you’re in a hurry (the crust will soften).
• Serve cold: It tastes great straight from the fridge for a quick lunch.

What To Serve With Zucchini Quiche

A simple green salad with a sharp vinaigrette cuts through the richness of the custard. A handful of roasted cherry tomatoes tossed with olive oil and salt brings a little sweetness, and a chilled Sauvignon Blanc or dry cider rounds it out as a light meal.

Frequently Asked Questions

Can I use milk instead of cream?

You can use whole milk, but the custard won’t be as rich or set quite as firm. Half-and-half is a good middle ground.

Do I need to peel the zucchini?

No, the thin skin is tender and disappears into the quiche after baking. Just scrub it clean.

Can I make this quiche ahead of time?

Yes, bake it fully, cool, and refrigerate. Reheat in a 350°F oven until warmed through, about 15 minutes. It’s also wonderful at room temperature.

Can I freeze quiche?

Baked quiche freezes well. Wrap individual slices tightly in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Zucchini Quiche Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 unbaked 9-inch pie crust
• 2 medium zucchini (about 1 lb), thinly sliced
• 1 small yellow onion, finely chopped
• 2 tbsp unsalted butter
• 4 large eggs
• 1 cup heavy cream or half-and-half
• 1 cup shredded Gruyère cheese
• 1 tsp kosher salt, divided
• ½ tsp freshly ground black pepper, divided
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Method

 

1. Preheat oven to 375°F (190°C). Toss zucchini with ½ tsp salt in a colander; let sit 10 minutes. Blind bake the crust with weights for 15 minutes, remove weights, and bake 5 minutes more until pale golden. Squeeze zucchini dry.
2. Melt butter in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add zucchini and ¼ tsp pepper; cook until tender and starting to brown, about 5 minutes. Cool slightly.
3. Whisk eggs, cream, remaining ½ tsp salt, remaining ¼ tsp pepper, and thyme. Stir in cheese. Spread zucchini mixture in crust and pour custard over.
4. Bake 30–35 minutes until puffed, golden, and the center barely wobbles. Cool 10 minutes, slice, and serve warm with extra thyme.

Notes

If you skip blind-baking, the bottom crust will be softer but still tasty. Let the quiche rest at least 10 minutes after baking for the cleanest slices.