This zucchini quiche recipe is savory and filling. It is easy to make, the hardest part is waiting for it to bake!
No need to search the web for the best zucchini quiche recipe. Why? Well because I have THE best zucchini quiche served up for you today. That is right, this delicious and savory recipe can be yours! Just scroll down!
If you’ve been following along on our site for a while, you might have noticed that my love for quiche recipes has grown tremendously! Thankfully, we all benefit from that! Right? After I found these delicious pie shells from The Maine Pie Company my heart was set a fire for gluten-free quiche!
When you hear the words: Savory Zucchini Quiche, what do you think? Do you think zucchini mushroom quiche? Or maybe zucchini cheese quiche or maybe zucchini tomato quiche? In this recipe, we used a vegan sausage. If you eat pork sausage feel free to sub that into this recipe! Make it work for you!
I used gluten-free pie shells from The Maine Pie Company. Here is a picture that they provided of their new packaging. The picture is the property of The Maine Pie Company and not taken by Vegetarian Mamma.
This easy zucchini quiche is going to win your heart over, I promise!
Start by adding the mushrooms into your pie shell.
Next up is the sausage of your choice!
Then layer in the beautiful zucchini!
Finish up with the liquid mixture and goat cheese! The goat cheese adds a delicious powerful flavor that will make your tastebuds dance with joy!
We love savory zucchini dishes but we also love sweet! If you are in the mood for a sweet one I would suggest checking our Meaningful Eats Gluten Free Zucchini Bread Recipe! YUM!
- 1 frozen Maine Pie Company Crust
- 3/4 c mushrooms
- 3/4 c cooked sausage I used vegan sausage
- 1 c zucchini diced
- 4 eggs
- ¾ c milk
- ½ c sour cream
- ½ c goat cheese
- Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
- In the bottom of the pie shell, gently place mushrooms. Layer in your cooked sausage followed by diced zucchini.
- Whisk together the eggs, milk and sour cream. Pour into crust.
- Gently place goat cheese on top of quiche mixture
- Bake for approximately 45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes. (This helps to absorb any moisture.)
When you remove the quiche from the oven, it may look a bit watery. Don't worry! Let it sit for 5 minutes and the moisture will absorb!
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
As with all the quiche recipes that we repost, this one reheats well. I am always sad when I eat that last piece of quiche! I want it to multiple right before my eyes, so I can have more!
The pie shell is an amazing part of this quiche. It has an amazing butter undertone and flaky crust. I am so in love with The Maine Pie Company and I know you will be too. They ship now! Be sure to stock up on your pie shells, pies and tarts for the holiday season! Shop early!
Thank you to The Maine Pie Company for sponsoring this post. You are amazing to work with and make even more amazing products!