Cheesy Zucchini Quiche

Name: Cheesy Zucchini Quiche
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 pie crust, unbaked; 1 tablespoon butter; 1 small onion, finely chopped; 2 cups zucchini, sliced into rounds; 4 large eggs; 1/2 cup heavy cream; 1/2 cup milk; 1 tablespoon flour; 1 teaspoon fresh dill, chopped; 1 teaspoon lemon zest; 1 cup cheddar cheese, freshly shredded; 1/4 cup goat cheese, crumbled; 1/2 cup cherry tomatoes, sliced; Salt and black pepper to taste

This cheesy zucchini quiche is the perfect way to enjoy fresh summer produce in a flaky, golden crust.

By Recipes By Nani· 🌍 American· July 24, 2026

recipesbynani.com

Prep

20 minutes

Cook

60 minutes

Total

1 hour 20 minutes

Serves

If you have a summer garden, you know that zucchini seems to multiply overnight. This quiche is my favorite way to use up that harvest because it combines tender veggies with a creamy, savory custard that tastes just as good for a light dinner as it does for a weekend brunch.

I love how beautiful the cherry tomatoes look on top, making it a showstopper for any special occasion. My best tip is to use freshly shredded cheddar instead of the pre bagged kind, as it melts much smoother and gives you that perfect cheesy pull in every single bite.

🧺 Ingredients

1 pie crust, unbaked
1 tablespoon butter
1 small onion, finely chopped
2 cups zucchini, sliced into rounds
4 large eggs
1/2 cup heavy cream
1/2 cup milk
1 tablespoon flour
1 teaspoon fresh dill, chopped
1 teaspoon lemon zest
1 cup cheddar cheese, freshly shredded
1/4 cup goat cheese, crumbled
1/2 cup cherry tomatoes, sliced
Salt and black pepper to taste

👩‍🍳Instructions

1
Preheat your oven to 375 degrees Fahrenheit.
2
Roll out your pie crust and press it into a 9 or 10 inch pie plate. Crimp the edges and set the dish aside.
3
Melt the butter in a skillet over medium heat. Add the chopped onion and cook until soft, then add the zucchini slices and cook until they are just tender. Remove from the heat and let them cool.
4
In a medium bowl, whisk the eggs, milk, cream, flour, salt, pepper, dill, lemon zest, and shredded cheddar until the mixture is smooth.
5
Gently stir the cooled onion and zucchini mixture and the goat cheese crumbles into the egg base.
6
Pour the filling into your prepared pie crust and arrange the cherry tomato slices on the very top.
7
Bake for 50 to 60 minutes until the center is set and the crust is golden brown. Let the quiche rest for at least 10 minutes before you slice and serve it.

💡 Tips

Store leftover quiche in an airtight container in the refrigerator for up to 5 days. If you want to save it for later, wrap individual slices tightly and freeze them for up to 4 months. When serving, it tastes delicious either warm or cold right from the fridge.

#Vegetarian #Brunch #Summer #Easy Dinner

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