Zucchini Mushroom Quiche

5 from 1 vote

This zucchini mushroom quiche is baked with roasted vegetables and plenty of cheese, making it a deliciously satisfying option for breakfast, brunch or a light meal.

Course Breakfast

Cuisine American

Keyword Cheesy Zuccchini Quiche, Easy Zucchini Quiche, Mushroom Quiche with Zucchini, Vegetable Quiche Recipe, Zucchini Breakfast Bake, Zucchini Mushroom Quiche

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 250kcal

Author Shelby Law Ruttan

Equipment

Quiche dish , or 9-inch pie plate
mixing bowls
Hand whisk
Baking Sheet

Ingredients

1 small zucchini , sliced about ¼" thick
4 ounces mushrooms , chopped
½ medium onion , chopped
1 teaspoon garlic salt , divided
5 large eggs , room temperature
4 ounces sharp cheddar cheese , shredded
¼ teaspoon baking powder
¼ cup all-purpose flour

Instructions

Preheat oven to 400 degrees F. Spray baking sheet with cooking spray.
Place onions, mushrooms, and zucchini on prepared baking sheet. Sprinkle with ½ teaspoon garlic salt. Roast for 5 minutes. Remove tray from oven and stir veggies. Return to oven and roast 5 minutes more.
Remove from oven and transfer to prepared quiche pan..
Reduce oven temperature to 350 degrees F.
In a large bowl, using a hand whisk or electric mixer, whisk together eggs until well incorporated. Add the remaining garlic salt, flour, baking powder, and shredded cheese. Stir with a wooden spoon to combine.
Transfer the zucchini mixture to prepared quiche pan. Pour egg mixture over top of the zucchini mixture, spreading the egg and cheese mixture around to completely coat roasted veggies.
Bake for 20 minutes, until quiche has set and top is golden brown. Cool on wire rack for 10 minutes prior to serving.

Nutrition