When the garden starts producing more zucchini than you know what to do with, this creamy zucchini quiche is one of the best ways to use it. Sweet corn, Monterey Jack cheese, and a rich cream cheese filling turn simple summer vegetables into an easy brunch, lunch, or light dinner that’s just as delicious warm as it is at room temperature.
This zucchini quiche has been a longtime favorite, and I especially love the combination of zucchini and sweet corn tucked into the creamy filling. A layer of Dijon mustard brushed over the crust adds just enough tang to balance the richness, while Monterey Jack melts beautifully throughout the quiche.
Why You’ll Love This Zucchini Quiche
This is a little different from a traditional egg-heavy quiche. Cream cheese and heavy cream give the filling an especially rich, creamy texture, while plenty of summer vegetables keep it fresh and flavorful.
- Perfect for summer zucchini. Grated zucchini blends right into the filling, with a few slices on top for a pretty finish.
- Sweet corn adds flavor and texture. Use fresh corn when it’s in season or thawed frozen corn any time of year.
- The filling is extra creamy. Cream cheese and heavy cream create a rich, smooth custard without requiring a long list of ingredients.
- It’s great for brunch or dinner. Serve it warm or at room temperature with a simple salad or fresh fruit.
Ingredients You’ll Need
The ingredient list is simple, but a few ingredients make this zucchini quiche especially good.
- Zucchini – Grating the zucchini helps distribute it throughout the quiche. Salting and squeezing out the excess moisture keeps the filling from becoming watery.
- Corn – Fresh sweet corn is wonderful during the summer, but thawed frozen corn works well too.
- Cream cheese and heavy cream – These give the filling its especially rich, creamy texture and make this quiche a little different from a more traditional quiche filling.
- Monterey Jack cheese – Mild, creamy, and an excellent melting cheese that doesn’t overpower the zucchini and corn.
- Dijon mustard – Brushed directly over the crust, Dijon adds a subtle tang that balances the rich filling.
- Pie crust – Homemade or store-bought both work well here.
How to Make Zucchini Quiche
The crust is briefly par-baked before adding the filling, and the zucchini gets a quick salt and squeeze to remove excess moisture. Both steps help give the finished quiche the best texture.
Par-bake the crust. Prepare the pie crust in the pie plate, prick the bottom and sides with a fork, and brush the bottom with Dijon mustard. Bake briefly at 425°F, then reduce the oven temperature to 350°F.
Prepare the zucchini. Grate the zucchini, toss it with salt, and let it drain while you prepare the filling. Before assembling the quiche, squeeze the zucchini well to remove as much excess moisture as possible.
Make the creamy filling. Beat the softened cream cheese until smooth, then mix in the heavy cream, egg yolks, whole egg, salt, and black pepper.
Layer the quiche. Sprinkle half of the Monterey Jack over the crust, followed by the corn and drained zucchini. Pour the cream cheese mixture over the vegetables and finish with the remaining cheese, freshly ground black pepper, and a few reserved zucchini slices.
Bake until set. Bake at 350°F until the center is set and the top is lightly golden, about 45 minutes. If the crust or top begins browning too quickly, loosely cover it with foil.
Tips for the Best Zucchini Quiche
A few simple steps make a big difference when you’re baking with zucchini.
- Drain the zucchini well. Zucchini holds a surprising amount of water. Salting and squeezing it helps prevent a watery filling.
- Soften the cream cheese first. Room-temperature cream cheese blends much more easily with the cream and eggs and gives you a smoother filling.
- Don’t skip the Dijon. It doesn’t make the quiche taste strongly of mustard; it adds a subtle tang that balances the creamy cheese filling.
- Watch the crust as it bakes. If it becomes too brown before the filling is set, loosely cover the quiche with foil.
What to Serve with Zucchini Quiche
This creamy zucchini quiche works just as well for brunch or lunch as it does for a light summer dinner. Keep things simple with a simple green salad or Fresh Fruit Salad, or make the meal a little more substantial with Roasted Carrots or Crispy Baked Mashed Potatoes. The crispy potatoes are especially good alongside the creamy quiche and make it easy to turn a slice into a satisfying dinner.
Storing and Reheating
Store leftover zucchini quiche covered in the refrigerator. Individual slices can be reheated gently in the microwave for a quick meal, or warmed in the oven to help keep the crust crisp. The quiche can also be made ahead and served at room temperature, which makes it especially convenient for brunches, showers, and other gatherings.
Zucchini Quiche FAQs
Do I have to squeeze the zucchini?
Yes. Removing the excess moisture from the grated zucchini helps keep the filling creamy rather than watery. After the zucchini has been salted and drained, squeeze it firmly with your hands or in a clean kitchen towel before adding it to the quiche.
Can I use frozen corn?
Yes. Thaw the corn first and drain away any excess moisture before adding it to the quiche.
Can I make zucchini quiche ahead of time?
Yes. You can bake the quiche ahead, refrigerate it, and gently reheat it before serving. It’s also delicious served at room temperature.
Do I have to squeeze the zucchini?
Yes. After salting and draining the zucchini, squeeze it firmly with your hands or in a clean kitchen towel. Removing as much excess moisture as possible is key to a creamy, rather than watery, quiche.
Creamy, cheesy, and filled with fresh summer vegetables, this zucchini quiche is an easy way to turn an abundance of zucchini and sweet corn into something a little special. Serve it for brunch, lunch, or a light dinner, and don’t be surprised if the combination of creamy filling, Monterey Jack, and that little bit of Dijon becomes your new favorite way to make quiche.
Zucchini Quiche with Corn and Monterey Jack
Ingredients
- 1 unbaked pie crust homemade or store-bought
- 2 Tbsps Dijon mustard
- 1 cup grated zucchini squash plus 4–5 thin zucchini slices for topping
- ½ tsp salt for draining zucchini
- 8 ounces cream cheese softened
- ½ cup heavy whipping cream room temperature
- 2 large egg yolks
- 1 large egg
- ½ tsp salt for filling
- ½ tsp fresh cracked black pepper plus extra for top
- 2 cups Monterey Jack cheese grated and divided (8 oz. before grating)
- ½ cup corn fresh or previously frozen
Instructions
- Par-bake the crust. Preheat the oven to 425°F. Prepare the pie crust in a pie plate and prick the bottom and sides with a fork. Brush the Dijon mustard over the bottom of the crust. Bake directly on the center oven rack for 8–10 minutes, until just beginning to brown. Remove from the oven and reduce the temperature to 350°F.1 unbaked pie crust, 2 Tbsps Dijon mustard
- Drain the zucchini. While the crust bakes, place the grated zucchini in a colander and toss with ½ teaspoon salt. Let drain for at least 5 minutes while you prepare the filling.1 cup grated zucchini squash, ½ tsp salt
- Make the filling. Beat the softened cream cheese until smooth. Add the heavy cream, egg yolks, and whole egg, mixing well after each addition. Add ½ teaspoon salt and the black pepper and beat until smooth.8 ounces cream cheese, 2 large egg yolks, 1 large egg, ½ tsp salt, ½ tsp fresh cracked black pepper, ½ cup heavy whipping cream
- Squeeze the zucchini. Using your hands or a clean kitchen towel, squeeze the grated zucchini well to remove as much excess moisture as possible.
- Assemble the quiche. Place the par-baked crust on a baking sheet. Sprinkle 1 cup Monterey Jack over the bottom, followed by the corn and drained zucchini. Pour the cream cheese mixture evenly over the vegetables. Top with the remaining 1 cup cheese, a little freshly ground black pepper, and the reserved zucchini slices, if using.2 cups Monterey Jack cheese, ½ cup corn
- Bake the quiche. Bake at 350°F for about 45 minutes, until the filling is set in the center and the top is lightly golden. If the crust or top begins to brown too quickly, loosely cover with foil.
- Cool and serve. Let the quiche rest for about 5–10 minutes before slicing. Serve warm or at room temperature, or cool completely and refrigerate to serve later.
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