Easy Zucchini Quiche – Santa Cruz, California

Easy Zucchini Quiche – Santa Cruz, California

If you can sauté vegetables and buy a frozen pie crust, you are half way to having the most wonderful, no-fail “nearly” homemade quiche. Use this quick version so you can be enjoying a memorable brunch this weekend, served on the patio in the garden, all in about an hour. Or better yet, this recipe can be cooked in advance, so you can sleep in instead. But, if you can, serve this warm with fresh fruit and chilled mimosas for a wonderful time; like you would if you visited Santa Cruz..

Santa Cruz Coastline


Zucchini Quiche
Prep time
Cook time
Total time
Super easy and really tasty!
Recipe type: Baked goods
Cuisine: Californian
Serves:: serves 8
  • 2 T Unsalted butter
  • 3 Cloves Garlic, finely minced
  • 1 ½ C Chopped Zucchini (About 1 or 2)
  • ¼ t Crushed Red Pepper Flakes
  • ¼ t Thyme, dried
  • ½ C Monterey Jack Cheese, grated
  • Salt & pepper, to taste
  • ½ C 2% Skim Milk
  • ½ C Whipping or Heavy Cream
  • 3 Eggs, large
  • 1 Frozen pie crust for 9” pie
  1. Pre-heat oven to 375 degrees.
  2. Melt butter in a medium skillet, saute garlic for 1 minute, then, sauté zucchini, add seasoning and
  3. spices, cooking until somewhat soft, about 3-5 minutes.
  4. Set aside zucchini mixture.
  5. Combine eggs, milk and cream, season to taste and mix together well.
  6. Remove pastry crust from freezer.
  7. In bottom of tart, add half of zucchini mixture, add half of cheese mixture, and repeat while
  8. spreading evenly in bottom of tart.
  9. Pour over egg mixture until about ⅓” from top of tart pan edge.
  10. Cook in oven for 40-45 minutes on bottom rack of oven.
  11. When crust is browned and mixture only slightly shakes in middle 2” of tart,
  12. when rack is shaken gently, it is time to remove from oven.
  13. Tart will continue to cook a little out of the oven.
  14. Remove from oven. If further browning is desired; set oven to broil, when heated, place tart under broiler for a few seconds to brown nicely.
  15. Remove from oven, let tart cool to firm.
  16. Serve while slightly warm, or refrigerate. Good overnight for serving cold the next day.
  17. Makes 1 quiche.

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