Creamy, rich and elegant, this zucchini ricotta quiche is perfect for a summer brunch or dinner. With sliced garden zucchini, ricotta and mozzarella cheese, and a sprinkling of walnuts on top, this is a unique and delicious quiche recipe.
We are big fans of quiche around here. Not only is it easy (especially if you opt for a store bought pie crust), but you can squeeze lots of vegetables in there! Our favorite quiche recipes include broccoli cheese crustless quiche, bacon mushroom quiche (which also happens to be dairy-free), and this zucchini ricotta quiche.
The addition of ricotta cheese to this quiche gives an ultra creamy texture that goes perfectly with lighter garden zucchini.
With simple seasonings, this quiche is simple to prepare and works well for a brunch or dinner recipe.
Reasons you'll ♡ zucchini ricotta quiche
- it has a smooth and creamy texture unlike any other type of quiche
- it is loaded up with fresh garden zucchini
- the ingredients are simple and it's an easy recipe to prepare
Preparing the quiche filling
The first step in preparing the quiche filling is to sauté the onion, garlic and zucchini. This is an important step in our quiche, as it helps develop layers of flavor, as well as cooking out extra liquid from the zucchini. Skipping this step risks a watery quiche that lacks in flavor.
Once the onion, garlic and zucchini have been cooked through, we allow it to cool while preparing the eggs. The eggs are beaten with milk, pantry spices, and half of the mozzarella cheese.
Assembling the quiche
You can use any pie crust recipe for zucchini ricotta quiche. With busy young kids, I choose to use store bought pie crust rather than making my own. Here's a great looking pie crust if you'd like to try making your own!
Roll out the pie crust and place it in your pie plate, pinching the edges as needed. Spoon the zucchini onion mixture into the pie crust, reserving some of the zucchini slices for the top of the quiche if you'd like.
Pour the eggs over the pie crust, sprinkle with the remaining shredded cheese, arrange the reserved zucchini slices, and (if desired), sprinkle with crumbled walnuts. Bake for 30-40 minutes.
Variations
- feel free to skip the ricotta and cook as directed
- swap the zucchini for broccoli (cut small), cauliflower rice, or roasted red peppers
- swap the zucchini for spinach or kale (sauté first)
- feel free to skip the walnut crumbles
Prep ahead and storage directions
Quiche works great for meal prep and holds up well over multiple days. Here are some tips for making zucchini ricotta quiche ahead:
- fridge- cool completely, cover in plastic and store in the fridge for up to 4 days
- microwave- reheat single portions in the microwave until steaming hot.
- oven- reheat the whole quiche (covered with foil or a reusable silicone lid) in the oven at 350°F for 20-30 minutes
- freezer- freeze single portions or the whole quiche: wrap in plastic wrap (2 layers is good or do 1 layer plastic, 1 layer foil). Freeze for up to 3 months
- thaw- thaw completely in the fridge for 24-48 hours before rewarming in the oven as directed above
More egg recipes
- Breakfast Tacos
- Meal Prep Baked Eggs
- Herb + Zucchini Egg Bake
- 7 Healthy Breakfast Egg Muffins
- Breakfast Burritos
Zucchini Ricotta Quiche
Ingredients
- 1 pie crust
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 zucchinis (sliced in uniformly thin slices (no thicker than ¼ inch; approximately 3 cups))
- 4 eggs
- 1 cup ricotta cheese
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- several grinds of pepper
- 1 cup mozzarella cheese (shredded; separated into two ½ cup portions)
- 2 tablespoons walnuts (optional; coarsely chopped)
Instructions
- Pre-heat oven to 400°F. Roll the prepared pie crust out and place in a 9-inch pie plate and flute the edges. Set aside.
- In a non stick frying pan, heat the oil over medium heat.
- Add the onion, and cook until softened and transluscent, around 5 minutes. Add the garlic and cook until fragrant, 1 minute.
- Add the zucchini and cook, stirring often, for 5-10 minutes, or until cooked through.
- Remove from heat and allow to cool for a few minutes.
- In a large bowl, beat the eggs. Add the ricotta and milk, and mix until smooth. Stir in the salt, garlic powder, oregano, pepper, and ½ cup of mozzarella cheese.
- Spread out the zucchini/onion/garlic mixture into the prepared pie crust (you may wish to set aside half of the zucchini slices to arrange over the top as in the picture). Pour the egg/ricotta mixture over top. Arrange zucchini slices around the edge of the quiche (if desired), sprinkle the top of the quiche with remaining mozzarella, and with the walnuts.
- Bake for 30-40 minutes, until top is slightly golden, and quiche is cooked through the middle.
- Cool for 10 minutes before serving.
Notes
- swap the zucchini for broccoli (cut small), cauliflower rice, or roasted red peppers
- swap the zucchini for spinach or kale (sauté first)
Nutrition
Recipe was inspired by & adapted from Taste of Home
zouhair najjar
it seems to me fantastic, i am eager to try it , i expect it should be delicious
Denise
Thanks, Zouhair! Hope you enjoy it!
Leah | So, How's It Taste?
I used to really hate zucchini (or think I did) until I gave it a sincere try and now I'm all over it. That and yellow squash are some of my favorite veggies! This quiche seems so easy and perfect for a weeknight dinner. I love that crunch from the walnuts, too. I'll be making this one soon!
Denise
I agree, there is just something wonderful about cooking with something you grew yourself. I wish I had more time to spend on my garden, it's a bit bare this year. But I'm still hoping for some zucchinis. Thanks, Debbie, I hope you enjoy the quiche!
Ami@NaiveCookCooks
ooh love the sound of it!! AH-MAZING!!
Denise
Thanks, Ami!
Meg @ The Housewife in Training Files
I am with you....corn has been a summer staple for us this summer! And this pie? Such a fun spin on a classic dish!
Denise
Thanks, Meg! I am LOVING corn this summer, too! Can't get enough of it 😉
Mariah @ Mariah's Pleasing Plates
I love zucchini. But I reallyyyyyy love it covered in cheese! This quiche looks so good! Pinned!
Denise
Ha ha, I'm totally with you on that one, Mariah 🙂 🙂
amanda @ fake ginger
I'm with you - I don't love zucchini unless it's mixed with a bunch of other yummy stuff. This looks fantastic!
Denise
Yeah...it's not that it tastes horrible, cheese just tastes better 😉 Thanks, Amanda!
Sara
This is so beautiful, we have both zucchini and yellow squash growing in our garden so I'm totally going to make this when they're big enough to pick!
Denise
Oh I wish we'd bought some yellow squash seedlings, but we have only the green ones this year. I hope you enjoy the quiche, Sara! I'm always looking for zucchini recipes once those plants start producing!
Kristine @ Kristine's Kitchen
I made this quiche for dinner tonight and my husband and I LOVED it! I'd never made a quiche with ricotta before, and it made the filling so creamy and delicious. I'm loving zucchini right now, and this was the perfect way to use it. This one's a keeper! 🙂
Denise
Yay! I'm SO glad you guys enjoyed the quiche! Thanks so much for the glowing review, Kristine 🙂 🙂
Krista @ Joyful Healthy Eats
I'm jealous zucchini never grew in my garden but if it did i would be making this every weekend!
Denise
For some reason, zucchini is one of the only things I can grow! I would love to grow tomatoes but every year something else gets them. Thanks, Krista!
Geraldine | Green Valley Kitchen
Wow - that's a great looking quiche, Denise. Love how you layered the zucchini around the edges. Quiche is so great - have it for dinner and then leftovers for lunch the next day - I love it both hot and cold. Thanks for a great recipe!
Denise
Thanks so much, Geraldine! I loved eating the quiche for lunch! Substantial enough to keep me going until dinner 😉
Natalie @ Tastes Lovely
That is so funny you say that, because zucchini is literally one of my favorite foods. For SURE my favorite vegetable, by like a mile. And definitely top 10 foods. Just good ole sauteed zucchini. I must be weird. We have 3 zucchini plants in our garden, and they are going WILD! Hoping to be able to pick some within a week. Can't wait to use them in this quiche, it looks just delicious to this zucchini lover!
Denise
Agh well I stand corrected, then! I don't dislike zucchini I just don't love it like I love corn 😉 I bet you are going to be drowning in zucchinis soon! Once they start producing, it's hard to keep up! You will be in HEAVEN 😉
Justine | Cooking and Beer
This may be one of the best uses for zucchini that I've seen, Denise! So fun!
Denise
Thanks, Justine 🙂
Stephanie
I am seriously so hungry now! Holy yum, this looks incredible!!
Denise
Ha ha, thanks, Stephanie 🙂
Gayle @ Pumpkin 'N Spice
Corn definitely reminds me of summer, as do peaches, strawberries and zucchini! This quiche looks fantastic, Denise! I love the ricotta in here. I've never used that kind of cheese in a quiche before, so I bet the flavor is amazing. What a perfect meal!
Denise
Oh peaches! Duh, of course that is the ULTIMATE summer fruit, isn't it? Can't wait for the good ones to make their appearance here! Thanks, Gayle 🙂
Sarah @Whole and Heavenly Oven
Zucchini is a total YAY in my mind! I'm patiently/impatiently waiting to pick the first ones out in the garden. And I think I know EXACTLY what I'm putting them in first. This quiche looks like all kinds of awesome, Denise!
Denise
Thanks so much, Sarah! You know, zucchini is a yay for me, too. I just don't *crave* it. But I enjoy it. Ha ha I'm so indecisive 😉