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Zucchini Quiche

Zucchini Quiche 

These are the core ingredients of homemade zucchini quiche, but this is a versatile recipe that offers lots of room for experimentation. Try adding different cheeses, different seasonings, and even different vegetables. All photos by Nathalie Krull

We had a loss in our family this past weekend. Our dear cat, Mibs, fell suddenly ill, and had to be put to sleep. He was a very special friend to our whole family, including our pet conure. He was always available for a warm snuggle or a nose-to-nose Eskimo kiss. Our hearts are hurting, and when my heart is hurting, I want comfort food. Food with family roots and memories. Food that makes you feel like you are wrapped up in a warm hug. Food that smells like home. Today we will be making my mother’s Zucchini Quiche. Truth be told, she found the recipe on the back of a box of Bisquick many, many years ago. It was called the “Impossible Quiche” and became a staple in our family kitchen. Over the years we have removed the box, and have made it using less processed, simple, easy to gather, and also easy to digest ingredients. 

Enjoy this cheesy zucchini quiche for breakfast, or as a light dinner served with a green salad. It’s also great to bring to potlucks, or serve at a brunch. It’s simple to cut up into squares, and arrange on a platter for an effortless serving (I was going to add a photo of a cut up stack, but I blinked, and my quiche was gone!). Did I mention kids like this quiche? They like it nearly as much as adults do. It’s a great way to get some extra veggies in them without any kicking and screaming. They have no idea…hehe.

This is the basic recipe, but feel free to add a couple handfuls of chopped spinach, fresh chopped herbs, a jalapeno or two, or any other fun ideas you can come up with. It’s fun to cook with a bit of freedom, and a sense of creativity. Try some smoked paprika, or a dash of cayenne. Chop up a handful of parsley, chives, or basil. Make it your own. With all of that said, It’s good like it is too, just plain old goodness. Let’s get to it.


  1.  3 cups grated zucchini
  2.  2 cups grated cheese (I used Monterey Jack, but cheddar works great too) This is also one of those areas where you could get creative.
  3. 1 small to medium onion, diced
  4. 6 eggs
  5. 2 cups flour or gluten free flour, which is what I used
  6. 1 ½ teaspoons baking powder
  7. 1 teaspoon salt
  8. 1/3 cup olive oil
  9. Pepper to taste (optional)
Put all the ingredients in a bowl and
mix—that’s it!

How do you make this thing:

Preheat your oven to 375 degrees. Grate the zucchini and the cheese using a large-hole grater, or a food processor. Chop up the onion into small pieces. Okay, you’re almost done… Put all of the ingredients in one big bowl and mix it up until well combined. Pour into a greased baking dish. Cook in the oven for 45-55 minutes. Oven temperatures can vary a bit. Mine took 55 minutes to cook. Start checking at 45 minutes, and cook till golden brown.

This quiche is nice hot right out of the oven, room temperature, or even a piece grabbed right out of the fridge on the go. It’s so easy to make, it’s likely to become a regular in your household too. Maybe even one day thought of as a comfort food that holds great memories of the way home smelled and tasted for your children. It’s possible. I hope you enjoy this simple recipe. Wishing you luck and good health on all of your cooking adventures.

Pour the mixture into a greased dish and bake. There’s no need to knead dough or layer the ingredients. Everything comes together during the baking process for a moist, savory entree that is good hot or cold—although this family favorite may disappear before anyone has an opportunity to sample it cold.
Zucchini quiche is comforting, delicious and quick and easy to make.

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