Mushroom and Zucchini Quiche

Mushroom and Zucchini Quiche

Today Im sharing this yummy Zucchini and Mushroom Quiche! Its delicious and E.A.S.Y., the perfect weeknight dinner since it takes just a few minutes to prepare and a few minutes to cook! Since its vegetarian, its great for Meatless Mondays!

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins

This quick and easy quiche is perfect for weeknight meals or weekend brunch!

Recipe type: Brunch
Cuisine: American
Serves: 8


  • premade pie crust
  • 4 eggs
  • ¾ c zucchini, sliced
  • ¾ c mushroom, sliced
  • ½ c onion, sliced
  • ½ c milk or heavy cream
  • 1 c cheese of your choice, shredded
  • 1 tsp each of salt and pepper
  • 1 tbsp. extra virgin olive oil


  1. Chop mushrooms, zucchini, and onion.
  2. In a large nonstick skillet, sauté veggies in evoo a couple of minutes until tender and mushrooms have started to brown. Pour mixture into a small bowl and set aside to cool.
  3. In a large mixing bowl, whisk together eggs, salt, pepper, and milk or cream.
  4. Add vegetable mixture to egg mixture, add cheese, and stir to combine.
  5. Pour into pie plate that has prepared pie crust and bake at 375 degrees for 20-30 minutes or pie crust is golden brown and quiche is set.


For the cheese you can use swiss, gruyere, mozzarella, or any cheese you like.

The heavy cream is not a necessity, but it does add a nice richness to the quiche. You can use half and half or all milk.