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This low carb zucchini quiche is a healthy remake of a recipe I grew up eating a lot! It features a yummy crust with a thin layer of mustard, lots of sliced zucchini in a flavorful custard, and sharp cheddar cheese. THM S
The original zucchini quiche recipe
This zucchini quiche page has existed here on my website since July 2014, but previously it only linked to a recipe from Quick Cooking magazine. This summer I noticed that the link was no longer working, so I decided now would be a good time to create my own zucchini quiche recipe based on the recipe I grew up making, but with a few tweaks of my own.
One unique feature of the old quiche recipe was a layer of yellow mustard on the crust. Sounds strange, I know, but weirdly – it works.
To recreate this recipe, I gathered ideas from my memories of the old Quick Cooking recipe but used this Mushroom & Ham Quiche as my starting point.
The original zucchini quiche recipe used two 9″ pie crusts. I decided to remake the recipe in a 9″ x 13″ pan with a press-in low carb crust. I made this zucchini quiche about 5 times before getting it perfect. The crust was a challenge – sometimes it resembled sawdust and sometimes it came out soggy. Finally I got it right – or as good as I can get it, at least.
The pictures in this post are actually from Take 3 or 4. I improved this recipe in a few ways (made the quiche less dense and the crust less dry, mixed the cheese in instead of layering it over and under the custard mixture) since photographing it, but I didn’t feel like redoing the pictures. If you want the quiche to look like the pictures here, you can put part of the cheese on top of the quiche before baking instead of mixing it all into the custard.
You can garnish the top of the quiche with additional shredded cheese, a sprinkling of smoked paprika, and/or thinly sliced tomato rounds before baking if you like!
How to make a crustless zucchini quiche
You could probably make this quiche without the crust, but it may be more wet without the crust to soak up excess moisture. I would cut back on the half and half (try omitting or using just ¼ cup) if making a crustless quiche. You can stir the mustard into the custard mixture or omit it entirely.
Can I use other veggies in this zucchini quiche?
I don’t see why not! Some tips:
- Use only non starchy veggies.
- Use them in place of the same quantity of zucchini.
- Sauté until tender and drain excess liquid as directed before stirring into the custard mixture.
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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Are your zucchini plants taking over your garden (and eating up all your fridge space)? Check out this post with tons of THM friendly summer squash recipes!