Zucchini Quiche

Zucchini Quiche

This weekend was baby boy’s christening, so we did not have much opportunity for cooking, nor movie watching (we can’t wait to see Harry Potter!).  Since we hosted the small after party at our house there was lots of clean up and yard work to do beforehand. You wouldn’t imagine how many weeds can sprout when you take a few months off tending to baby. Wow! A big thank you to my Mom, Mother in law, and sister for helping us get the gardens cleaned up and looking pretty again.

zucchini quiche

I also managed, with the help of my Dad, to finish setting up a new grill I bought over a month ago. Yes, it took about 6 weeks to complete this somewhat simple task. Having a little one, I have learned, reduces your productivity tremendously (did I mention the weeds?). And that grill couldn’t get finished at a better time as we are heading into another heat wave here in NJ. I think this week will involve lots of BBQing!

Zucchini Quiche. Despite the name, there is only one egg in this quiche – and lots of cheese – which is just fine with me. This is Rachel’s concoction and is based on a hazy memory of a recipe her mom makes. It’s a bit cheesy so if you like you can cut back on the mozzarella a bit, though honestly, who doesn’t like cheese? This zucchini quiche is perfect just by itself for lunch or works excellent as a dinner side dish.

zucchini quiche

Recipe: Zucchini Quiche


  • 3 medium zucchini, sliced thin
  • 1 large onion, sliced thin
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 package (12 ounces) mozzarella cheese, shredded
  • 1 egg, lightly beaten
  • 1 package crescent rolls
  • 1 tablespoon coarse ground mustard (or whatever mustard you like)


  1. Lightly coat a pan with non-stick cooking spray. Add onions and cook until soft.
  2. Add zucchini slices, oregano, basil, garlic, and salt to the onions and cook until zucchini are soft and most of the liquid has been evaporated.
  3. In a large bowl, combine shredded mozzarella cheese and beaten egg.
  4. Add cooked zucchini and onion mixture to the cheese and mix well.
  5. Place crescent rolls into a deep pie dish to create a crust. Press to blend seams.
  6. Spread mustard onto crescent roll crust.
  7. Pour cheese and zucchini mixture into the crust.
  8. Bake at 350 degrees for approximately 25 minutes, or until the visible crust is golden.

Cooking time: 25 minute(s)

    What’s your favorite quiche recipe?
    Leave a comment below with your favorite or leave a link to one. We’d love to try your recommendation!

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