Nana's Zucchini Quiche

Nana's Zucchini Quiche

4everwill 1

"Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce..."

Ingredients 1 h 30 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.
  3. Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.
  4. Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.
  5. Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
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Reviews 6

  1. 6 Ratings


I made this following the recipe pretty closely. Used quite a bit more seasoning than called for and a blend of pepper jack, havarti and sharp cheddar as I'm not much a fan of mozzarella. The pie is very creamy, not wet at all and the vegies on top get a little browned. I liked the flavor a lot; being in a fall mode. Is very filling & would make a great brunch, lunch or dinner dish.


Very tasty. However, it was a bit runny. Next time, I'll reduce the half-and-half to 1/2 C, not 3/4 C. (Actually I used milk, and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini, since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach, which added some lovely green to the quiche. Yum!

Marsha in Jackson Hole

I accidentally only bought 1 lb of zucchini and if there was 1/2 lb more it would have been way too much (1 lb was almost too much). The pie pan was overflowing and it took 1-1/2 hours to cook. It was good but seemed to be missing something.