This zucchini quiche is a delightful blend of tender zucchini, creamy cheese, and a perfectly flaky crust, making it an irresistible choice for any meal of the day. Whether you’re looking for a hearty brunch option, a light lunch, or a comforting dinner, this quiche delivers on both flavor and nutrition. Packed with fresh, wholesome ingredients and baked to golden perfection, it’s a dish that’s sure to impress family and friends alike. Serve it warm or cold with a side salad for a complete, delicious experience!

Prep

15 mins

Bake

30 - 35 mins

Total

1 hr

Yield

8-10 Servings

Ingredients

• Refrigerated Pie Crust | --- | 1 (1/2 14.1-ounce package)
• Eggs | --- | 6
• Heavy Whipping Cream | --- | 1 cup
• Salt | --- | 3/4 teaspoon
• Black Pepper | --- | 1/4 teaspoon
• Chopped Fresh Thyme | --- | 1 teaspoon
• Crumbled Goat Cheese | --- | 1/2 cup
• Thinly Sliced Zucchini | --- | 1/2 cup (about 1/2 zucchini)
• Thinly Sliced Yellow Squash | --- | 1/4 cup (about 1/4 squash)
• Sliced Roasted Red Peppers | --- | 1/4 cup
• Minced Sweet Yellow Onion | --- | 1 tablespoon

Instructions

1. Preheat oven to 400°F.
2. On lightly floured surface, roll crust to 14 in. x 11 in. rectangle. Press onto bottom and up sides of pan; trim off excess dough. Pierce bottom and sides with fork. Place on cookie pan and bake 5-6 minutes or until crust is lightly browned. Remove to cooling grid and cool slightly. Reduce oven temperature to 375°F.
3. In large bowl, whisk together eggs, heavy cream, shallot, thyme, salt and pepper; pour into cooled crust. Add goat cheese, zucchini, yellow squash and red pepper. Bake 30-35 minutes or until filling is set in center. Cool quiche in pan on cooling grid 15 minutes. Remove ring and serve warm. Makes 8-10 servings.