About the Recipe
Quiche is a classic French savory tart, and this Zucchini-Carrot Quiche is a bright, vegetable-packed twist on the traditional Quiche Lorraine.
This recipe is an excellent way to use up summer garden bounty and provides both flavor and attractive presentation. The mild, fresh flavor of the zucchini is complemented by the natural sweetness of the carrots, creating a balanced and wholesome filling. These vegetables are usually grated or finely chopped, sometimes lightly sautéed to remove excess moisture and soften them slightly before baking.
The core of the quiche is the custard, a simple yet rich mixture of eggs, cream or milk, and your choice of cheese (often cheddar, Gruyère, or Parmesan) seasoned with salt, pepper, and sometimes fresh herbs like dill or chives.
Whether you choose a traditional buttery pastry crust or go for a crustless version, the final dish is a tender, fluffy, and satisfying slice that is as delightful to look at as it is to eat. It's a fantastic make-ahead meal that tastes delicious served warm or at room temperature.
Ingredients
1.5 cups grated zucchini, excess moisture squeezed out
1/2 cup grated carrot
1/4 cup finely chopped onion (or 2-3 sliced green onions)
4 large eggs
1/2 cup milk or half-and-half
2 tablespoons all-purpose flour
1 cup shredded cheese (Cheddar, Swiss, or Gruyère)
1 teaspoon dried herbs (such as dill, basil, or parsley)
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
1. Prep the Vegetables and Oven
Preheat the oven to 375∘F (190∘C).
Grease a 9-inch pie dish or an 8x8-inch baking pan with butter or non-stick spray.
Squeeze the Zucchini: Place the grated zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze very firmly over the sink to remove as much liquid as possible. This prevents a watery quiche.
2. Mix the Filling
In a large bowl, whisk together the eggs, milk/half-and-half, and flour until smooth.
Stir in the salt, pepper, and dried herbs.
Add the prepared vegetables: the squeezed zucchini, grated carrot, chopped onion, and shredded cheese. Mix everything gently until just combined.
3. Bake the Quiche
Pour the entire mixture into the prepared baking dish, distributing the vegetables evenly.
Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
4. Cool and Serve
Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the custard to fully set.
Serve warm or at room temperature.
Tip: For extra flavor, sauté the chopped onion and grated carrot in a little butter for about 5 minutes before adding them to the egg mixture.
Variations
Flavor and Ingredient Variations
Vegetable Swaps
Keep the total volume of vegetables roughly the same as your zucchini and carrot blend, but mix and match with:
Greens: Add a cup or two of chopped spinach, kale, or Swiss chard (wilt these first to remove volume and moisture).
Roots/Hard Veggies: Substitute some of the carrot with shredded sweet potato, kohlrabi, parsnips, or celeriac.
Aromatics: Sautéed onions, shallots, or leeks are a must for a flavorful base.
Other Additions: Diced bell peppers, chopped asparagus, or sun-dried tomatoes (pat dry before adding).
Cheese Pairings
You can use a combination of cheeses for complexity. Shred your own cheese for the best melt and flavor.
Flavor ProfileSuggested Cheese(s)Nutty & ClassicGruyère or Swiss cheeseSharp & FamiliarSharp Cheddar or a Monterey Jack blendSalty & MediterraneanCrumbled Feta or Goat cheeseCreamy & MildShredded Mozzarella or a spoonful of Cottage cheeseUmami BoostA sprinkle of finely grated Parmesan or Pecorino Romano
Seasonings and Herbs
Swap out the herbs and spices to change the entire profile of the quiche:
Mediterranean: Fresh basil, oregano, a pinch of red pepper flakes, and a dusting of garlic powder.
French: Fresh chives, dill, and a dash of nutmeg in the custard mixture.
Smoky/Spicy: A mix of smoked paprika and a tiny pinch of cayenne pepper.
Garlicky: Sauté the vegetables with 1–2 cloves of minced fresh garlic.
Add Protein (Optional)
Make it a complete meal by adding 1/2 to 1 cup of cooked, chopped protein:
Crumbled, pre-cooked bacon or sausage
Diced ham or smoked turkey
Flaked, cooked salmon or tuna
Format Variations
Muffin-Tin Quiches: Bake the mixture in a greased muffin tin for individual, portable servings perfect for meal prepping. Reduce baking time to about 20–25 minutes.
Bottom Crust: While it's crustless, you can create a simple bottom "crust" by lining the dish with thin, overlapping slices of tomato, potato, or sweet potato before pouring in the egg mixture.
Tips For Success
Top Tips for a Perfect Crustless Quiche
1. Control the Moisture
This is the most crucial step, especially with zucchini, which has a very high water content. Skipping this can result in a soggy or watery quiche.
Squeeze the Zucchini: After grating the zucchini (and sometimes the carrot), place it in a clean kitchen towel or cheesecloth. Twist and squeeze hard over the sink to remove as much liquid as possible.
Pre-Cook Wet Veggies: Sautéing your grated vegetables (zucchini, carrots, onions, mushrooms, etc.) for a few minutes before adding them to the egg mixture helps release extra water and concentrates their flavor.
2. Boost the Structure
A little something extra helps the quiche set firmly without a crust.
Add Flour: A tablespoon or two of all-purpose flour (or a gluten-free blend) mixed into the egg custard will help everything bind and give the quiche a slightly more structured, fluffy texture.
Use Heavy Cream/Half-and-Half: While milk works, using heavy cream or half-and-half instead of or in addition to milk will give you a richer, more classic custard texture that sets up beautifully.
Whisk Eggs Properly: Whisk the eggs and dairy thoroughly until no streaks of egg white remain. Some recipes even suggest whisking the egg whites to stiff peaks and folding them in, creating an almost soufflé-like quiche.
3. Baking and Serving
Don't Over-Bake: The quiche is done when the edges are set and a knife inserted near the center comes out clean, or with just a slight, creamy jiggle in the very center. It will continue to set as it cools.
Rest: Allow the quiche to cool for at least 5–10 minutes before slicing. This prevents it from falling apart and makes for clean, neat slices.
Preparation time:
The total time to prepare and bake a quiche generally ranges from 1 hour to 1 hour and 30 minutes.
The time is broken down into two main parts:
1. Preparation Time (10 to 30 minutes)
This includes:
Crust Prep: If using a pre-made crust, this is very fast. If you're blind-baking the crust (partially baking it before adding the filling to prevent a soggy bottom), that adds about 10–20 minutes to the cooking time, but it's done during the preparation phase.
Filling Prep: Chopping ingredients (like onions, bacon, or vegetables) and whisking the egg and cream custard. This typically takes 10–20 minutes.
2. Cook/Bake Time (35 to 60 minutes)
A standard 9-inch quiche usually bakes for 35 to 60 minutes at an oven temperature between 325∘F and 375∘F.
The exact time depends on the oven, the depth of the quiche, and the recipe's specific temperature. The quiche is done when a knife inserted about an inch from the center comes out clean, or the center is almost set but still has a slight jiggle.