Tag Archives: Brunch

Zucchini and Portabello Mushroom Quiche

Zucchini and Portabello Mushroom Quiche

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I got home a bit late tonight, but was able to throw dinner together “just in time” – I say that only because it takes a while for quiche to bake. Really, I had enough time to still have some play time with my daughter while I was waiting for everything to come together.

Quiche sounds so fancy but it’s one of the easiest things to make. Depending on the ingredients, your hands-on time can be as little as 5-10 minutes. The thing that takes so long is waiting the hour for it to bake and the 5-10 minute wait after to let everything set. This one takes a little more time because I chose to take out a lot of the water from the zucchini so that you taste its flavor, but this step is optional.

I like mine a little more eggie, but here’s how I made it. You can throw it into your own homemade pie crust (which does taste flakier and holds more filling) or if you’re short on time, use a pre-made one found in the frozen section.

Hands on time: 15-20 minutes

Total time start to finish: 1 1/2 to 2 hrs


  • 1 zucchini – grated/shredded
  • 1 portabello mushroom – diced
  • 1 small onion – diced
  • 4 eggs
  • 1 cup of milk
  • 1 cup of shredded extra sharp cheddar cheese (if shredding yourself, use the large shredder wholes)
  • 1 tablespoon flour
  • 1-2 tablespoons of olive oil
  • Salt (to taste)
  • Pepper (to taste)


  1. Grate the zucchini using the large wholes
  2. (OPTIONAL) Place the grated/shredded zucchini in a mesh sieve over a bowl. Mix with approximately 1/4 to 1/2 teaspoon of salt (or two to three pinches), mix together and let it sit for 30 minutes to an hour.
  3. About 10 minutes before the zucchini is done, preheat the oven to 350 degrees and start preparing the other ingredients.
  4. In a medium saute pan on medium heat, add in about 1 tablespoon of olive oil (or one swoosh around the pan with the bottle) and let it heat up.
  5. Add in the diced portabello mushroom and onion to the pan with a few pinches of salt. Stir to mix. Saute until mushroom bits have shrunk in size and onion pieces have softened (about 5-7 minutes).
  6. Gently press down on the zucchini shreds to help finish removing the excess water. Add in the drained zucchini to the saute pan. Mix all ingredients together for about 1 minute. Turn off burner.
  7. In a medium to large mixing bowl, add eggs, milk, salt, and pepper (I did 10 turns on my salt grinder and 15 on my pepper grinder). Whisk until thoroughly combined (like it would if you were making an omelet).
  8. Stir in the cheese.
  9. Slowly add the vegetable mixture to the bowl while stiring (to make sure the hot veggies don’t cook the eggs – if they’re no longer hot, then you can dump in the whole mix and stir to combine).
  10. Add the mixture to the pie shell and bake for one hour. When done, remove from oven and let the quiche sit for about 5-10 minutes.

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