Mushroom and Zucchini Quiche

6 pieces of zucchini mushroom quiche on a cutting board.

5 from 1 vote

This Mushroom and Zucchini Quiche is savory, creamy, and packed with flavor—perfect for brunch, lunch, or a light dinner.

Prep Time10

Cook Time50

Total Time1

Course: Lunch, Main Course

Cuisine: International, Italian

Servings: people

Calories: 737kcal

Author: Jessica Montanelli

Equipment

Pie Baking Dish

Ingredients

For the Savory Pie Crust

2 ½ cups All-purpose flour
½ teaspoon Salt
1 cup Unsalted butter cold
6 tablespoons cold water or more as needed

For the Filling

9 oz Cremini Mushrooms
1 Zucchini
2 cloves Garlic minced
1 cup shredded Cheese Gouda, Cheddar, or Mozzarella
4 large Eggs
1 cup Heavy cream or whole milk
1 teaspoon Parsley
½ teaspoon dried Thyme
Salt and black pepper to taste

US Customary - Metric

Instructions

Make the Pie Crust

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.

Make the Filling

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.

Notes

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!

Nutrition