Reed’s Recipes: Zucchini Quiche

August 25, 2021

Easy Zucchini Quiche

Recipe by Reed Dunn, @pestoandpotatoes

This is the time of year when garden zucchini are growing to the size of a watermelon — and you can find them in abundance at just about every farmers market.

Finding creative ways to use zucchini is a pastime for me, but this recipe keeps it simple. Perfect for breakfast meal prep for the entire week, or as a quick brunch go-to, this Easy Zucchini Quiche starts with a store-bought crust and is packed with fresh veggies.

If you have a blossoming herb garden, you can even swap out the dried herbs for fresh. The general rule of thumb is to use three times as much fresh vs. dried, as the drying process makes them more potent.

Want a more flavor-packed crust? Brush a tablespoon of dijon mustard on the bottom of the frozen crust before filling it. The mustard flavor combines beautifully and really wakes up the dish.


  • 1 frozen pie crust
  • 2 zucchini, thinly sliced
  • 1 medium onion, very thinly sliced
  • 2 tablespoons butter
  • 2 eggs
  • 1 ½ cups shredded mozzarella cheese
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • Pinch of black pepper


Preheat oven to 400 degrees F. Unwrap frozen pie crust and place on the counter to thaw while you prepare the filling.

Melt butter in a large skillet over medium-high heat. Add sliced onion and zucchini, cooking for about 5 to 7 minutes, just to soften the vegetables and cook through. Remove from heat.

In a large bowl, whisk two eggs until bubbly. Add in dried herbs, salt and pepper. Stir in veggies and shredded cheese.

Spread the filling evenly into the pie crust, place on a baking sheet and bake for 30 minutes, or until set. The top should be just browned.

Note: After 30 minutes, you can tent the entire quiche if center isn’t set to keep crust from burning.