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5 from 10 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 mins
Cook Time45 mins
Total Time1 hr 5 mins
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


  • 1 9 ½-10" unbaked pie crust store-bought or homemade
  • 2 tbsp dijon mustard
  • 1 cup grated zucchini squash
  • ½ cup corn fresh or previously frozen
  • 2 cups Monterey Jack cheese grated and divided, 8 oz. before grating
  • 8 ounces cream cheese softened
  • ½ cup whipping cream or heavy cream, room temperature
  • 2 egg yolks
  • 1 egg
  • ½ tsp salt
  • black pepper to taste


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 to prevent crust from rising during baking. Brush the 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 the crust is barely browned. Remove the pie crust to cool and immediately lower the oven temperature to 350F°

Prepare the filling and bake the quiche

  • While the Pie crust is par baking, place 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 to release some of the moisture. While the zucchini is resting, prepare the other ingredients if you haven't already; cut the corn from the cob and grate the Monterey Jack cheese.
  • Place the cream cheese in the bowl of a stand mixer, or medium bowl if using hand beaters. Beat on medium until smooth. Add the cream, egg yolks, and egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape down the bowl and beat again on medium for about 30 seconds. If you still have tiny pieces of cream cheese that won't smooth, no worries.
  • Squeeze the grated zucchini with your hands to remove excess moisture. You can also place the zucchini on a triple layer of paper towel and roll it up tightly to remove moisture (you can do both!). 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 (see notes below if there are any holes in your baked crust), then add the corn, distributing evenly. Now add the zucchini, separating and fluffing with your fingers. Slowly pour the cream cheese/egg mixture over the zucchini. This will make the crust very full, but not to worry, that's expected. Sprinkle the last one cup of Monterey Jack cheese over the quiche. Grind some extra black pepper over the top of the cheese. You can add some very thin slices of zucchini around the top for a pretty presentation and a few extra kernels of corn, if you wish. If you want the pie crust edges to shine, brush a tiny bit of the cream cheese/egg mixture on the top, either with a pastry brush or your fingers.
  • Carefully place the baking dish with the quiche in the oven (the oven should be at the new temperature of 350F°) 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 the quiche to slow the browning.
  • After 45 minutes, check the quiche for doneness by jiggling the baking sheet and if the filling is puffed and golden, with just a little movement in the center, insert a knife in the center. It should come out pretty clean except for the melted cheese. If you did cover your quiche with aluminum foil, it may not be quite done. If more time is needed, return to the oven for another 5 minutes. Even if the top of the quiche becomes very brown, it's still delicious.
  • 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.

How to reheat leftover quiche

  • Oven method- Remove the quiche from the fridge and let sit out for about 30 minutes. Preheat oven to 325F° and bake on the center rack until internal temperature reaches 165F°, about 30 minutes, depending on your oven.
  • Microwave method- This method is a bit more tedious, but you may reheat individual servings of quiche in a microwave by first heating for one minute on powder 8. Then heat an addition 45 seconds on full power until the quiche is mildly sizzling. Some may be concerned that the crust will become soggy. I've used this method dozens of times and the crust remains perfect.

Freezing or refrigerating leftover quiche

  • Leftover quiche can be refrigerated up to 3 days or covered well with plastic wrap and then aluminum foil and frozen for a month. Make sure the quiche is completely cooled before covering to freeze. To reheat frozen quiche, allow to sit out until not frozen, then proceed with the heating methods above.

Instructions for replacing corn with sautéed mushrooms in this recipe

  • Thinly slice about 8 good-sized white mushrooms (you'll want about ½ cup or so after they've cooked down). Add 1 tablespoon butter to a medium saute pan over medium-high heat. Add the sliced mushrooms to the pan and stir into the butter. Add a dash of salt to help the mushrooms release their liquid, then stir and continue to saute in the pan until nicely browned. Transfer the mushrooms to a paper towel to absorb some of the excess butter, then add the mushrooms to the quiche in place of the corn (after the bottom layer of cheese). Or you may absolutely add mushrooms and corn with the zucchini! Continue layering and bake as otherwise instructed above.


  • 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.
  • Par baking the pie crust- The time for pre-baking your pie crust will vary depending on if using a store-bought (previously frozen) or homemade crust. I've found that the Marie Callendar frozen pie crust is perfect at 9 minutes for my oven.
  • 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