Zucchini and Mushroom Quiche

Elevate your brunch game with this irresistible Zucchini and Mushroom Quiche, a savory masterpiece that combines tender slices of zucchini, earthy mushrooms, and a creamy egg custard baked to perfection in a flaky pie crust. Bursting with flavor, this quiche is enriched with Parmesan and mozzarella cheeses for melty goodness in every bite. Sautéed with garlic and seasoned to perfection, the vegetables make this dish both hearty and wholesome. Whether you’re serving it warm for a weekend brunch or at room temperature for a make-ahead dinner, this quiche is as versatile as it is delicious. Plus, it’s ready in just an hour—perfect for impressing your guests with minimal effort!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 2 pieces zucchini (medium, thinly sliced)
• 1.5 cups mushrooms (white or cremini, thinly sliced)
• 2 cloves garlic (minced)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 4 pieces large eggs
• 1 cup heavy cream
• 0.5 cup whole milk
• 0.25 cup grated Parmesan cheese
• 0.5 cup grated mozzarella cheese
• 1 piece prepared pie crust (unbaked, 9-inch)
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the prepared pie crust in a 9-inch pie dish and crimp the edges. Set aside.

Step 3

In a large skillet, melt the butter over medium heat.

Step 4

Add the sliced zucchini, mushrooms, and minced garlic to the skillet. Season with salt and pepper.

Step 5

Sauté the vegetables for 6–8 minutes, or until they are softened and most of the moisture has evaporated. Remove from heat and let cool slightly.

Step 6

In a mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined.

Step 7

Stir in the Parmesan cheese and half of the mozzarella cheese. Mix until incorporated.

Step 8

Spread the sautéed vegetables evenly across the bottom of the prepared pie crust.

Step 9

Pour the egg and cheese mixture over the vegetables, ensuring the filling is evenly distributed.

Step 10

Sprinkle the remaining mozzarella cheese on top of the quiche.

Step 11

Bake the quiche in the preheated oven for 35–40 minutes, or until the custard is set and the top is golden brown.

Step 12

Remove the quiche from the oven and let it cool for at least 10 minutes before slicing.

Step 13

Optionally, garnish with chopped fresh parsley before serving.

Step 14

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1371.8 grams (1371.8g)

Amount per serving	% Daily Value*
Calories	2791

Total Fat 207.40g	266%
Saturated Fat 101.60g	508%
Polyunsaturated Fat 0.10g
Cholesterol 1121mg	374%
Sodium 3121mg	136%
Total Carbohydrate 148.60g	54%
Dietary Fiber 7.10g	25%
Total Sugars 25.20g
Protein 69.70g	139%

Vitamin D 219IU	1093%
Calcium 990mg	76%
Iron 11mg	59%
Potassium 1895mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 10.2%

Carbs: 21.7%