One day I was telling Charles that my most popular recipes are for quiche and zucchini lasagna. His reply was that I should make a zucchini quiche. It was such an obvious idea that I wondered why I didn’t come up with it myself. After some consideration, I decided that instead of using a pastry crust, I used slices of zucchini to make the crust. Eliminating the pastry crust makes the recipe healthier, and gluten-free.
The quiche is filled with layers of sliced mushrooms and more sliced zucchini. The egg fills the spaces between the vegetables and becomes incredibly light – it might be the best quiche I have made yet. The zucchini on the top of the quiche crisps up slightly giving texture to the quiche. This might sound strange, but this recipe is better than you would expect. Charles isn’t always the biggest fan of gluten-free vegetarian meals, but he had two helpings of this quiche.
The eggs and zucchini practically melt in your mouth as you eat this quiche and the mushrooms provide a meatier texture and flavor. It’s a contrast that works well. If you wanted to add actual meat to the quiche, you could top it with crispy bacon or add in some cooked crumbled sausage.
The leftover quiche held up really well. It made for a quick weekday breakfast, I just popped a slice of quiche in the microwave to heat it up. You could make quiche on Sunday to prepare for the work week and have a slice each morning before you go to work. It’s an easy way to stay ahead of the game.
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 2 Zucchini
- 1 teaspoon Olive Oil
- Salt and Pepper
- 1 teaspoon Butter
- 1 cup Sliced Mushrooms
- 5 Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 cup Shredded Cheddar Cheese
- Start by heating your oven to 350 degrees and thinly cutting the zucchini into round slices.
- Take half of the zucchini and place it in a bowl with the olive oil. Dust with salt and pepper and stir to coat the zucchini.
- Butter an 8-inch pie pan and then arrange the olive oil coated zucchini slices in a layer covering the bottom and sides of the pie pan. Place in the oven to bake for 20 minutes.
- Once the 20 minutes are up, remove the zucchini crust from the oven. Arrange a layer of mushrooms on top of the zucchini crust, and then place a layer of sliced zucchini on top of the mushrooms. Whisk the eggs, cream, milk, and a bit of salt and pepper together. Whisk rapidly for a solid 2 minutes until the eggs are frothy - this makes the quiche really light. Pour the egg mixture into the crust and top with the cheese.
- Bake the quiche for 30-35 minutes, or until the center of the quiche sets.
If you want to check out some more quiche recipes, I have plenty! Here are links for you: Asparagus and Cheddar Quiche, Roasted Tomato and Spinach Quiche, Cheeseburger Quiche with a Tater Tot Crust, and Hashbrown Quiche.