Easy Zucchini Quiche

Catherine Cappiello Pappas


This is an enjoyable dish for any meal- breakfast, lunch or dinner!

pinch tips: Perfect Bacon Every Time




10 Min


55 Min


2 cups grated zucchini
1 cup grated onion
1 clove garlic – chopped
¼ cup fresh italian parsley – chopped
¼ cup fresh basil – chopped
1½ cups coarsely crumbled bread
1 cup cheddar cheese - shredded
3 eggs beaten
1½ cups milk
½ tsp. salt
½ tsp. black pepper
1 tablespoon olive oil
in a large bowl place all of the above ingredients and mix.
for the crust:
2 cups flour
½ cup crisco shortening
½ cup water
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. olive oil

Directions Step-By-Step

Preheat Oven 350 degrees:

Place the flour in a large bowl. Add the seasonings and Crisco shortening and crumble with your fingers. Slowly, add the water and work the dough, until manageable, not sticky.

Place the olive oil on your hand and rub over the dough. Pat the dough with flour.

Dust flour on a clean surface to roll the dough. Roll the dough to ¼ inch thickness and cut out about one inch bigger than the pie plate. Fit into the pie place and pinch the ends.

Bake the dough for about 10 minutes. Let the pie crust cool a bit and add the quiche ingredients.

Bake the quiche 45 – 50 minutes or until the toothpick test comes out clean.

Let the quiche rest for at least 10 -15 minutes before serving.

About this Recipe

Course/Dish: Other Breakfast