Mushroom Zucchini Quiche

Saturday, November 4, 2017
Mushroom Zucchini Quiche is a delicious savory cheesy filling in a pie crust. This is perfect for breakfast or brunch!

Mushroom Zucchini Quiche is a delicious savory cheesy filling in a pie crust. This is perfect for breakfast or brunch!
When ever mom would have the ladies over the house to play pinochele back in the 1960's, she would make a brunch. There would be appetizers trays, punch of some kind and a baked quiche for lunch with a big Italian antipasto.
It was always a treat when there were leftovers. I loved quiche. She just called it a zucchini pie.

As the years went on I adapted it to many other ingredients. Some pies were full of meat ,others just vegetables. At times I even omitted the crust and just made it all egg and vegetables. The cheese and crust are the best part. But if you are on a diet or watching carbs, make it the way you want. Either way with or without meat it's truly delicious!

Quiche is a savory open pastry crust with a filling made with eggs milk or cream with more than one cheese usually. You can add meat, vegetables or seafood. Serve hot or cold.

Mushroom Zucchini Quiche


    Mushroom Zucchini Quiche Recipe

    pie crust to fit 9 inch deep dish quiche pan. Homemade or store bought crust. (You can also use phyllo dough which is a buttery flaky crust.)

    Quiche Basic Filling: 

    4 eggs
    1 - 1/2 cups shredded  Swiss (preferred cheese), Parmesan, Monterrey Jack,  Mozzarella. provolone or a medley of all them. More for the top if you love cheese!

    1 cup heavy cream (or in a pinch half and half)

    Mix together above ingredients.

    Suggestions for meat lovers if using:

    Use 1/2 cup of any of these chopped meats or in combination. Italian cooked loose sausage drained, ham, crumbled fried bacon, Canadian bacon, country style sausage, pepperoni, capicola, prosciutto . Quiche however is usually meatless.

    For those that like vegetable quiche:

    Suggestions: 1/2 cup of any of these chopped vegetable in combination.

     In this recipe I used shredded zucchini and mushrooms.

     Other suggestions: finely chopped eggplant, spinach, broccoli, broccoli rabe cooked, artichoke hearts, tomatoes, onions,  roasted peppers, grated hash browns potatoes, chopped escarole or any greens, jalapenos, or olives. 

    Any other favorites can be added to this basic recipe.

    Any combo's go together well, however, (using all vegetables you will need to squeeze out the juice of several of them before adding as this will make it too runny ) Fold into egg mixture.

    Spread dough to fit thinly in a greased assorted style pans,  IE: greased Quiche' pans with removable bottoms, or you can also use cupcake pans, or pie plate. 

    Roll out dough to fit into your preferred pan and  pre- bake dough for 5 minutes on 350 degrees till set not browned. 

    Note: I like to brush my dough with an egg wash also before baking.

    Take out slightly baked shell and pour your quiche' mixture over the dough. 

    Sprinkle with more shredded cheese or Parmesan cheese and bake on 400 degrees until brown. Let sit for 5 minutes before serving.
    Created using The Recipes Generator


    1. I wish I could dig right into that goodness right now! Have a wonderful weekend, Claudia.


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