This Zucchini Mushroom Quiche is a light and flavorful dish that works perfectly for breakfast, brunch, or a meatless dinner. Roasted zucchini, mushrooms, and onions bring a savory depth of flavor, while sharp cheddar cheese gives it just the right amount of richness.
This is one of those recipes I love making when I have fresh zucchini on hand,. It feels comforting and wholesome without being heavy. It reminds me of the vegetable bakes my mom used to make, only this one is a little easier and more flexible.
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Why You'll Love This Recipe
Simple prep: easy to throw together with just a few steps.
Fresh flavors: roasting the vegetables first brings out a natural sweetness and adds extra flavor.
Versatile dish: perfect for breakfast, lunch, or dinner, and a great way to use seasonal zucchini.
Key Ingredients for Vegetable Quiche
See the recipe card below for a full list of ingredients and instructions.
- Zucchini: sliced and roasted for a tender, slightly sweet base.
- Onion: brings mild sweetness and depth to the quiche.
- Mushrooms: add earthy flavor and pair beautifully with the cheese.
- Eggs: the foundation of the quiche, binding everything together.
- Sharp Cheddar cheese: melts into the eggs for a rich and cheesy flavor.
- All purpose flour: aids in creating an invisible crust around the quiche.
Ingredient Substitutions
- Use Monterey Jack or Gruyere cheese instead of cheddar for a different flavor profle.
- Swap yellow squash for zucchini if that's what you have on hand.
- Try green onions instead of chopped onion for a milder taste.
Variations on Zucchini Mushroom Quiche
- Spinach and zucchini quiche: add a handful of fresh spinach leaves before baking.
- Zucchini bacon quiche: stir in some cooked bacon crumbles for extra flavor.
- Gluten free quiche: use a gluten-free flour blend in place of all purpose flour.
Tips for the Perfect Egg Quiche
- Whisk well: make sure the eggs are beaten until smooth for a tender texture.
- Don't skip roasting: roasting the veggies keeps them from watering down the quiche and adds deep flavor.
- Cool before slicing: allowing the quiche to rest for 10 minutes makes for cleaner slices.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or in the microwave for about 1 minute per slice.
Serving Suggestions for Easy Egg Recipes
Pair this zucchini mushroom quiche with a side of Homemade Buttermilk Biscuits for a comforting breakfast. For brunch, serve it with a marinated shrimp and fruit salad and end on a sweet note with Lemon Cheesecake Muffins. For dinner, this quiche goes beautifully with Vegetarian Minestrone Soup: Easy One-Pot Recipe.
More Recipes You'll Love
If you enjoy quiche style dishes, you may also like my Crustless Broccoli Quiche, Hash Brown Taco Casserole, Smokehouse Steak Quiche Muffins, or my Asparagus Egg Muffins.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Zucchini Mushroom Quiche
Equipment
- Quiche dish , or 9-inch pie plate
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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.
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