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4.92 from 12 votes

Creamy Zucchini Quiche

Don't be put off by the use of only a few eggs in this recipe. The combination of a generous amount of cream cheese, heavy cream, an egg and two egg yolks makes the best, silky, creamy texture- you'll never want to make quiche any other way again. The instructions seem long but that's because I give detailed tips and also options for making with mushrooms instead of corn. You can add any of your favorite quiche fixings.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: American
Keyword: eggs, pie, quiche, vegetarian,
Servings: 6 people
Calories: 390kcal
Author: Sally Humeniuk


  • 1 colander or sieve
  • 1 Cheese grater
  • Medium bowl
  • 1 stand mixer or beaters and medium bowl
  • 1 Baking sheet



Prepare the pie crust and par bake it:

  • If using a store-bought frozen pie crust, bring to room temperature while preheating your oven to 425F°. If using homemade pie crust, prepare the crust in the pie plate and flute the top. Prick the bottom and sides of the crust with a fork. Brush 2Tablespoons dijon mustard over the bottom of the pie crust. Place the pie crust in the oven directly on the center rack. Bake the pie crust for about 8-10 minutes until barely browned. Remove from the oven and immediately lower the oven temperature to 350F°

Prepare the filling and bake the quiche:

  • While the Pie crust is par baking, place 1 cup grated zucchini in a colander or sieve, sprinkle with salt, about ½ teaspoon, tossing the zucchini so the salt is mixed in. Let the zucchini soak for at least 5 minutes and up to whenever you're ready to add it to the pie crust. While the zucchini is resting, prepare the other ingredients if you haven't already; cut the corn from the cob and grate 2 cups Monterey Jack cheese.
  • Place 8 ounces softened cream cheese in the bowl of a stand mixer. Beat on medium until smooth. Add ½ cup cream, 2 egg yolks, and 1 egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape the bowl and beat for about 30 seconds more.
  • Squeeze the grated zucchini with your to remove excess moisture. Set aside.
  • Place the cooled pie crust on a baking sheet. Sprinkle one cup of Monterey Jack cheese over the bottom of the pie crust and sprinkle corn over the cheese. Sprinkle zucchini over the corn. Pour the cream cheese mixture over the zucchini. Sprinkle the last one cup of Monterey Jack cheese over the quiche and grind extra pepper over the top of the cheese.
  • Place the quiche and baking sheet into the 350℉ oven and bake for 45 minutes. After about 30 minutes, start checking the quiche and if the crust or top seems to be getting browned too quickly, place some aluminum foil over to slow the browning.
  • After 45 minutes, insert a knife in the center. It should come out pretty clean except for the melted cheese.
  • Remove the quiche to the stove top and let cool until the top evens out a bit, about 5 minutes. Serve immediately, or cool to room temperature and refrigerate to serve later.


  • Mustard- When brushing the mustard over the pie crust bottom, you may be generous with the mustard. It adds a nice tang to the flavor of the quiche without overpowering.
  • If the crust rises during baking- After removing from the oven, gently and slowly, using a rubber spatula, push the crust back to shape in the pan.
  • If the crust breaks during baking- Cover the hole with some of the Monterey Jack cheese before layering the rest of the ingredients and the cheese will help keep everything in the crust as it melts during baking.
  • Bringing cream cheese to room temperature- To quickly bring the cream cheese to room temperature, either leave out on the counter for about an hour, depending on the temperature in your kitchen, or you can quickly soften it by placing on a dish in the microwave and heating for 2 minutes on power 2.
  • If the cream cheese is lumpy- If you forget to bring the cream to room temperature, it may make your cream cheese clump up a big when they're beat together. This is perfectly fine. The cream cheese will melt smoothly as it bakes.


Serving: 1slice | Calories: 390kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 186mg | Sodium: 615mg | Potassium: 206mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1294IU | Vitamin C: 5mg | Calcium: 350mg | Iron: 1mg