This Zucchini Quiche is creamy, cheesy and the perfect way to use up that mountain of zucchinis sitting in your fridge.
If you love easy family dinners like my Quiche Lorraine or Bacon & Egg Pie this one's going straight on repeat.
A Quick Look At This Recipe
✅ Recipe Name: Zucchini Quiche
🕒 Ready In: 50 minutes
👪 Serves: 6-8
🍽 Calories: 461 per serve
🥣 Main Ingredients: zucchini, eggs, bacon, cream, cheese, pastry
📖 Dietary Info: nut-free | can be made gluten-free or crustless
⭐ Why You'll Love It: A creamy, cheesy, veggie-packed quiche with a crispy base that's perfect for lunchboxes, dinners or lazy weekend brunch.
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"This was a hit with the whole family - even the kids ate zucchini without complaining!"
- Emma
This easy zucchini quiche is one of those magic recipes that works for everything - lunch, dinner, lunchboxes… even that "what am I making tonight?" panic.
It's creamy, packed with flavour and super adaptable. If you love veggie-packed meals, try my Zucchini Slice or Spinach, Tomato & Bacon Frittata too.
Why You're Going To Love This Recipe
- Perfect for using up zucchinis (why do they multiply overnight??)
- Super easy - no fancy steps
- Creamy + cheesy = always a win
- Great hot OR cold (hello lunchboxes or picnics)
- Make-ahead friendly - future you will be very grateful
Jump to:
Quiche Ingredients
Made with simple, budget-friendly ingredients, zucchini quiche is a delicious recipe - perfect for fuss-free family meals.
Quiche Crust Options
- Homemade shortcrust pastry.
- Store-bought pie shell - such as the Pampas brand.
- Frozen shortcrust pastry sheets - defrosted.
Note - Blind baking ensures a crisp base (unless using a pre-baked shell).
Other Main Ingredients
- Bacon - Adds flavour and saltiness; can be swapped with ham or omitted if needed.
- Brown Onion - or substitute with red onion or spring onion.
- Zucchini - Slice thinly and cook first to avoid excess moisture in the quiche.
- Cream - Use thickened/heavy cream for the best creamy texture (light cream works but is less rich).
Variations
- Vegetarian: skip bacon, add mushrooms or spinach
- Crustless: ditch the pastry for a lighter option
- Gluten-free: use GF pastry
- Extra cheesy: add parmesan on top before baking
- Spicy: pinch of chilli flakes in the egg mix
How To Make Zucchini Quiche
This is one of those recipes that looks impressive but is secretly very easy!
Blind bake your pastry (trust me, don't skip it), cook the bacon + zucchini, then pour over your creamy egg mixture and bake until golden and just set in the middle.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare your pastry then saute : Line your tin with pastry and blind bake if needed (this keeps it nice and crisp). Fry the onion and bacon until softened and cooked through.
- Start assembling the filling: Drain any excess liquid from the fried bacon and onion, and then spread it across the base of the baked pastry case.
- Cook the zucchini: Lightly sauté the sliced zucchini in batches until just golden on both sides - this step is key for flavour.
- Add to pastry crust: Layer the zucchini on top of the bacon and onion in the pastry base.
- Whisk the egg mixture: Whisk together the eggs, cream, grated cheese, salt and pepper in a large bowl.
- Bake: Gently pour the quiche filling into the case and bake until golden and set in the centre. Let quiche sit for 5-10 minutes before slicing and serving.
Recipe Tips
- Always cook the zucchini first - stops a watery quiche
- Blind bake your pastry for that crispy base
- Don't overfill (learned this the messy way…)
- Use room temp eggs for a smoother filling
- Let it rest before slicing - makes it way easier to cut
Zucchini Quiche FAQs
Zucchini holds a lot of moisture - always cook it first and drain well.
Yes! Bake it crustless for a frittata-style version.
Yes! It's perfect for making ahead and reheating, or serving cold the next day.
Cheddar or tasty cheese gives the best flavour, but you can also mix in parmesan for a stronger flavour.
The centre should be just set and lightly golden - it will firm up more as it cools.
More Savoury Quiche And Frittata Bakes
If you love easy, comforting meals like this, these savoury bakes are perfect for everything from quick lunches to relaxed family dinners.
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Zucchini Quiche
Ingredients
For the quiche crust (choose 1 option)
- 1 quantity homemade shortcrust pastry
- 1 store-bought pie shell
- 2 sheets frozen shortcrust pastry defrosted
For the filling
- 2 tbs (30g) butter
- ½ onion finely chopped
- 200 g bacon chopped
- 3 small zucchinis thinly sliced
- 4 eggs room temperature
- 300 ml (1 ¼ cups) cream cooking, heavy or thickened
- 125 g cheese grated, tasty or cheddar
- salt and pepper to taste
Instructions
- If using homemade shortcrust pastry then prepare as per this recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.If using a store-bought pie shell, there's no need to blind bake as it's already been baked.
- Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
- To prepare the quiche, melt half of the butter (1 tbs) in a frying pan on the stove-top over medium heat. Add the diced onion and bacon and stir until the onion has softened and the bacon has cooked through.
- Drain any excess liquid from the bacon and onion mixture and discard. Sprinkle the onion and bacon onto the blind baked pastry case.
- Melt the remaining butter (1tbs) in the frying pan and cook the zucchini slices in 2 batches, flipping over once, until lightly browned (approx 2 minutes either side).
- Place the zucchini slices on top of the bacon/onion in the pastry case (reserve a few slices for placing on top - optional).
- Place the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined.
- Pour the egg mixture into the pastry case and bake for 35 minutes or until golden and cooked through.
Notes
- Cook zucchini first to avoid excess moisture
- Blind bake pastry for a crisp base
- Don't overfill the mixture
- Use room temp eggs
- Rest before slicing
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