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★ Why You'll Love this Recipe ★
Creamy Zucchini Twist
This zucchini quiche gets its rich flavor and creamy texture from a surprising ingredient—Alfredo sauce! It’s an easy way to elevate simple garden zucchini into something indulgent yet approachable.
A Recipe for Zucchini Season
When the end-of-summer zucchini harvest rolls in, this quiche is the perfect dish to showcase it. Whether you’re looking for something new to make with garden-fresh zucchini or just need a creative dinner idea, this recipe has you covered.
Kid-Tested, Neighbor-Approved
If you’ve ever tried sneaking veggies past picky eaters, this quiche is worth a shot. It was a hit with the neighbor’s child, and while my own kids are still warming up to it, I’ll say their taste buds just need time to catch up!
Perfect Anytime Meal
Savory, creamy, and nestled in a flaky crust, this zucchini Alfredo quiche works for breakfast, lunch, or dinner. Enjoy it fresh out on the porch while soaking up the last days of summer, or pack it up for an easy meal on the go.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this creamy zucchini quiche.
- Zucchini
- Carrots. Shredded.
- Garlic. Minced, freshly grated or paste works. Powdered will work too.
- Onion. I prefer yellow or white but any color will work.
- Butter
- Oil. Any neutral cooking oil or olive oil.
- Pie crust. Two ready-made pie crusts.
- Alfredo sauce. I like Ragu Roasted Garlic Parmesan Sauce or make your own sauce by using my white sauce recipe and melting Parmesan cheese into it.
- Eggs
- Basil. Fresh is best but dried will work.
- Oregano
- Parsley flakes. Dried.
- Salt and pepper
- Cheddar cheese
- Parmesan cheese. Grated of shredded.
★ Tips & FAQs ★
You don't have to. You can lightly sauté the zucchini (and other veggies) to reduce moisture and bring out flavor. This does help the quiche cook more quickly too but is an extra step so it's up to you!
Absolutely. You can bake it the night before, then reheat slices in the oven or microwave. It also tastes great cold, making it a good option for brunch prep.
You can use any brand of jarred Alfredo sauce or homemade. I like to make my own sauce starting with a white sauce, then just melt in Parmesan cheese. If I'm in a hurry, I'll use jarred garlic Alfredo sauce. It's truly not as good as homemade but it's a nice shortcut.
Store cooled slices in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the toaster oven at 350°F until heated through or use the microwave for a quicker option.
★ More Zucchini Recipes ★
Are you a fan of alfredo sauce with veggies?
Me too! I think you'll love also my easy vegetable lasagna with alfredo sauce. Be sure to check it out and pin it for later. It's a fan favorite.
This Zucchini Alfredo Quiche was featured on South Your Mouth!
Zucchini Alfredo Quiche
Equipment
Ingredients
- 1 large zucchini
- 1 cup shredded carrots
- 1 tablespoon minced garlic
- ½ onion chopped
- 2 tablespoon butter
- 2 tablespoon oil
- 2 pie crusts
- 16 oz Ragu Roasted Garlic Parmesan Sauce or make your own Alfredo sauce
- 11 eggs
- 1 teaspoon fresh basil dried can be used
- ½ teaspoon dried oregano
- ½ teaspoon parsley flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ shredded cheddar cheese
- ½ cup Parmesan cheese grated
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 375ºF.
- Slice zucchini into thin, round semi-circles or shred the zucchini using a food processor. Place in heated pan with oil and butter. Add onions, carrots then garlic. Sauté over medium heat until zucchinis are slightly softened.
- Beat 10 eggs (set 1 aside) together with basil, oregano, parsley flakes, salt, pepper and alfredo sauce, in large a bowl.
- Spray two pie pans with butter and press a pie crust into each pan.
- Place half the carrot and zucchini mixture in each, spread out evenly. Layer on ¼ cup of parmesan cheese then all of the cheddar cheese.
- Pour all of the egg mixture over top, dividing evenly between the two pie pans.
- Evenly add remaining zucchini and carrot mixture. Sprinkle remaining Parmesan cheese on top.
- Separate the yolk from the remaining egg and brush the edges of the pie crusts with the yolk.
- Cover each with a sheet of foil coated in spray butter and bake at 375˚F for 30-35 minutes or until the center is just set.
Angela G. says
Hi, there. Thanks for the compliment. Here's a great place to start: https://www.mightymrs.com/start-your-own-blog/.
Check that out and if you have any questions, let me know. I'd be happy to help you. =)
Angela G. says
Hi, there. Thanks for the compliment. Here's a great place to start: https://www.mightymrs.com/start-your-own-blog/.
Check that out and if you have any questions, let me know. I'd be happy to help you. =)