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Zucchini Quiche


  • 1 Favorite Cream Cheese Crust (makes 2):
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 cup whipping cream
  • 1 teaspoon salt
  • 1 cup butter
  • 3 cups all-purpose flour (last crust ingredient)
  • 3/4 teaspoon basil
  • 3 Tablespoons margarine
  • 1 cup chopped green onions
  • 1/2 teaspoon oregano
  • 2 beaten eggs
  • 1-1/2 cups shredded mozzarella cheese (6 oz.)
  • 2 cloves garlic, minced
  • 4 cups thinly sliced zucchini
  • 1/2 teaspoon salt
  • 1/2 cup snipped parsley
  • 1/4 teaspoon pepper
  • 2 Tablespoons Dillon-style mustard


Beth Vachon

To make Crust:

Beat together cream cheese and butter. Beat in whipping cream.

Combine flour and salt, stir into butter mixture, kneading until smooth with hands.

Chill dough thoroughly. Divide dough in half.

On lightly floured surface roll half of the dough into a 12-inch circle.

Transfer dough to a 9-inch quiche dish or pie plate; trim dough to within 1/2 inch of edge. Roll edge of dough under; do not crimp.

Repeat with remaining dough.

Use crusts immediately or freeze for later use.

To freeze: place crust in freezer until firm. Remove from freezer; cover each crust completely with foil.

Return to freezer. Thaw before baking.

Makes two 9-inch crusts.


Thaw crust if frozen. Line crust with a double thickness of heavy-duty aluminum foil.

Bake at 450° for 5 to 7 minutes. Remove foil. Bake 5 to 7 minutes more or until pastry is golden.

Reduce oven temperature to 375°.

Meanwhile, in a large skillet, cook zucchini, green onions and garlic in margarine for 10 minutes. Stir in parsley, basil, salt, oregano, and pepper.

In a bowl combine eggs, cheese and mustard; stir in zucchini mixture.

Pour filling into hot crusts.

Bake in 375° oven for 20-25 minutes.

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