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golden quiche w one slice missing
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Cheesy Quiche with Zucchini and Basil

A satisfying brunch or main dish option!
Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Cuisine French
Servings 8
Calories 222 kcal



  • ½ Tablespoon olive oil
  • 2 small zucchini, washed and grated
  • 1 small container sliced mushrooms (about 8oz)
  • 1 large shallot, diced small
  • 1 large garlic clove, minced
  • ¼ teaspoon salt
  • 3 Tablespoons chopped fresh basil
  • 1 Tablespoon all-purpose flour


  • 2 large eggs
  • 1 cup half and half
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon nutmeg
  • ¼ cup shredded fontina or gruyere cheese
  • 2 Tablespoons freshly grated Parmesan Cheese
  • 1 8 ounce deep dish frozen pie shell thawed


  • Move oven rack to lower-middle position and preheat oven to 350°
    Heat a large skillet over medium-low flame, add oil and heat until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender, and zucchini has released its liquid, about 7 minutes.
    Uncover and cook until the excess liquid has of the pan is dry, stirring often, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour. Set aside to cool for 5 minutes.
    In a large bowl, whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling, fontina and Parmesan cheeses.
    Place unbaked pie crust on top of the baking sheet and pour the custard mixture into unbaked pie crust.
    Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
Keyword Eggs, Mushrooms, Zucchini

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