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 1/4 inch; approximately 3 cups))
- 4 eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- several grinds of pepper
- 1 cup mozzarella cheese (shredded; separated into two 1/2 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
