This cheesy Mushroom and Zucchini Quiche is savory, creamy, and packed with flavor-perfect for brunch, lunch, or a light dinner. With a flaky crust and a delicious vegetable filling, it's a dish that everyone will love.
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A Mushroom and Zucchini Quiche is the perfect combination of healthy and comforting. It's an easy make-ahead recipe that works for busy weekdays, weekend brunches, or even holiday spreads. Whether you're serving it warm or at room temperature, it tastes just as delicious and makes a beautiful presentation on any table.
Mushrooms and zucchini are a match made in heaven. Mushrooms add a deep, earthy flavor, while zucchini brings a light freshness. Baked together in a creamy egg custard with cheese and a buttery crust, this dish is satisfying without being too heavy. It's also a great way to sneak in extra vegetables-and it's totally customizable!
Check out also these other recipes for Italian Sausage & Broccoli Quiche and Puff Pastry Quiche with Potatoes, Provolone, and Ham.
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🧾 Ingredients
Here's what you'll need to make the perfect Mushroom and Zucchini Quiche:
Optional: Fresh herbs like thyme or parsley: Adds freshness and color to the final dish.
- 1 9-inch Pie Crust (store-bought or homemade): A flaky crust is the foundation of any good quiche. You can use a pre-made crust for convenience or make your own if you have time.
- Onion: Adds a mild sweetness and depth to the quiche.
- Mushrooms: Cremini or button mushrooms work well. Sautéing them first enhances their flavor and removes excess moisture.
- Zucchini: Zucchini adds moisture and a subtle taste. Grating helps it blend well into the filling.
- Garlic: Adds a lovely savory base to the vegetables.
- Eggs: The main structure of the quiche. Use fresh eggs for the best texture.
- Milk: Whole milk or 2% both work. For a richer quiche, use half-and-half or cream.
- Grated Cheese: Gruyère, Swiss, mozzarella, or sharp cheddar are all great options. Choose based on your flavor preference.
See the recipe card for quantities.
🍳 Substitutions
Want to tweak the recipe? Here are some easy swaps:
- Mushrooms → Try using portobello, shiitake, or even sun-dried tomatoes for a different flavor.
- Pie Crust → Use puff pastry for a flakier, lighter base or a gluten-free crust for dietary needs.
- Milk → Substitute with almond milk, oat milk, or dairy-free cream for a lactose-free version.
- Cheese → Use vegan cheese, feta, goat cheese, or a mix for different flavor profiles.
- Zucchini → Swap with spinach, kale, or broccoli if that's what you have on hand.
🥣 Variations
Customize your quiche with these fun and tasty variations:
- Add Protein: Mix in cooked bacon, ham, or cooked shredded chicken for a meatier version.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the egg mixture.
- Mini Quiches: Use a muffin tin for individual portions-great for meal prep or parties.
- Crustless Quiche: Skip the crust entirely and bake the filling in a greased dish for a low-carb option.
- Dairy-Free Version: Use dairy-free milk and cheese alternatives for a completely dairy-free quiche.
📋 Instructions with Photos
Step 1. In a food processor, blend all the ingredients for the pie crust and set it aside to rest.
Step 2. In a large skillet, add the garlic, zucchini, and mushrooms, and cook until tender.
Step 3. When the vegetables are cooked, in a bowl mix the eggs, cream, and cheese, add the cooled veggies.
Step 4. Add the pie crust in a greased or lined baking dish, then pour the filling. Bake until golden on top and cooked through.
🍽 Serving Suggestions
Serve your Mushroom and Zucchini Quiche with a side of mixed greens or a crisp arugula salad for a fresh contrast. It also pairs well with roasted potatoes or fresh fruit for brunch. For a more elegant meal, serve with a glass of white wine like Chardonnay or Sauvignon Blanc. This quiche tastes great warm or at room temperature, making it ideal for both casual meals and entertaining guests.
❄️ Storage & Reheating
Fridge: Let the quiche cool completely before storing. Wrap tightly with plastic wrap or aluminum foil, or place in an airtight container. It will keep well in the refrigerator for up to 4 days.
Freezer: Quiche also freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or use a freezer-safe container. Label with the date. It will last up to 2 months in the freezer. For best results, freeze the whole quiche or individual slices.
Reheating: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also use the microwave in short 30-second bursts, but the crust may lose some of its crispness. If reheating from frozen, let it thaw overnight in the fridge before reheating in the oven.
💭 Recipe FAQs
Yes! You can make the whole quiche the day before and store it in the fridge. Reheat gently before serving or serve at room temperature.
Yes, but make sure to thaw and drain them well to remove excess moisture, especially with zucchini and mushrooms.
Sauté the mushrooms and zucchini first to cook off their moisture, and avoid adding raw watery vegetables to the filling.
⭐ Top tip
Let the quiche rest for at least 10-15 minutes after baking. This allows the filling to set and makes slicing cleaner and easier. It also brings out the full flavor as it slightly cools!
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📖 RECIPE
Ingredients
Equipment
Method
- In a food processor, add all the ingredients for the crust except the water. Pulse until the mixture resembles coarse sand.
- Slowly drizzle in the ice-cold water while pulsing until the dough comes together into a smooth ball.
- Remove the dough, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F / 200°C.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
- Stir in the grated or finely chopped zucchini, season with a pinch of salt and pepper, and cook for another 5 minutes, stirring occasionally.
- Remove the pan from heat and let the vegetables cool slightly.
- In a large bowl, whisk the eggs with the cream or milk. Season lightly with salt and pepper. Stir in the grated cheese of your choice.
- Add the slightly cooled mushroom and zucchini mixture and mix everything until well combined.
- Remove the pie crust dough from the fridge. On a floured surface, roll it out into a square large enough to fit a 8x8-inch square or round baking dish, with a bit of overhang.
- Transfer the dough into the greased dish, press it down gently into the corners and sides, and trim the excess. Prick the bottom of the crust with a fork to prevent bubbling.
- Pour the filling into the crust and spread it evenly.
- Bake in the preheated oven on the middle-lower rack until the filling is set and the crust edges are golden brown, about 35-45 minutes.
- Let it cool for 10-15 minutes before slicing and serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Lara B. says
Okay, I thought this would last for lunch for a few days, but my kids cleared out the dish! So yummy and easier to make than it seemed. It will be surely on repeat.
Jessica Montanelli says
Thank you Lara! 🙂