Zucchini Quiche with Fresh Herbs

Zucchini Quiche with Fresh Herbs

Our favorite part about this quiche is getting to have the leftovers for breakfast. Maybe with a mimosa or two (on the weekend, of course).


serves 4-6


1 ball (12 oz) your favorite dough for an 8-9 inch pie plate

8 ounces (1 cup) white cheddar cheese, grated

2 zucchinis, 1 shredded and 1 thinly sliced

6 eggs

15 ounces (approximately 2 cups) half & half

4 green onion, chopped

1 garlic clove, minced

1 tablespoon oregano, coarsely chopped

1 tablespoon basil, coarsely chopped

1 ½ teaspoons sea salt

⅛ teaspoon cracked black pepper



Preheat the oven to 375 degrees F.

Spray an 8-9 inch pie plate with nonstick spray.

Roll out the pie dough into a 12-inch circle that is approximately ⅛ inches thick. Place the dough into your 8 - 9 inch pie plate, making sure to press dough into the corners and bottom of the pie plate. Fold the excess dough over the top edge and using your forefinger and thumb, flute the edges. Chill while preparing the other ingredients.

Grate the cheese and one of the zucchini.

In a medium bowl, slightly beat the eggs, then whisk in the half & half, cheese, shredded zucchini, green onions, garlic, oregano, basil, salt and pepper.

Pour the mixture into the prepared pie shell.

Bake for 20 minutes, then lay the sliced zucchini on top and bake 10 more minutes, or until a knife inserted into the center comes out clean.

Serve warm with a sprig of oregano or basil.


vegetable plate

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