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Home » Entrées » Quiche with Zucchini Crust

Quiche with Zucchini Crust

Published: Jan 14, 2021 · Modified: Sep 19, 2022 by Genevieve Morrison · This post may contain affiliate links

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This gorgeous quiche with spinach, goat cheese and caramelized onion is not only the prettiest quiche your guests will ever see, it’s also made with a low-carb, nutritious (and delicious) zucchini crust!

A quiche, garnished with pearl onion roses and little flowers on a marble table with a lace table cloth.
Contents hide
1 Quiche with Zucchini Crust
2 Why This Recipe is Special
3 Ingredient Notes
4 How to Make This Recipe – Step by Step
5 Common Questions
6 A Few Tips
7 Quiche with Zucchini Crust

Quiche with Zucchini Crust

This recipe is perfect for any guests wanting to cut back on carbs… deliciously! The zucchini crust is so simple to make, has less than half the carbs of traditional quiche crust, and is absolutely delicious!

I love serving a pretty quiche on Mother’s Day or at brunches with friends. Especially when they’re as pretty as this one! Aren’t the onion roses, delightful?

Why This Recipe is Special

The zucchini crust is both delicious and nutritious – It actually adds such a delicious flavor to the quiche that a fully flour-based crust just doesn’t compare to, not to mention many more vitamins and minerals.

It’s absolutely beautiful – Seriously. Just wait till your family or friends see this beautiful quiche come out. Those roses are such a simple way to really dress up a quiche!

It can be made 2 days ahead of time and simply reheated when ready to serve – Nothing beats an impressive recipe that you don’t have to mix up while family’s waiting. Make it 2 days ahead, and just pop it in the oven.

A quiche, garnished with pearl onion roses and little flowers on a marble table with a lace table cloth.

Ingredient Notes

zucchini – Feel free to use either yellow or green zucchini.

fresh parmesan – You can substitute pecorino Romano, Asiago, reggianito, cotija, or American Grana if you like.

herbed goat cheese – You can substitute un-herbed goat cheese or feta if you like.

frozen chopped spinach – Make sure to thaw it completely first. Also, feel free to use fresh spinach if you like, just sauté it first.

How to Make This Recipe – Step by Step

NOTE:  You can bake your onion roses and quiche at the same time if you have a large oven. You can place the onion roses on the top rack and the quiche on the bottom, but only as long as the top pan doesn’t block the quiche from the heat that comes from the top of your oven.

A collage of 4 numbered images showing how to make zucchini quiche crust.

1. Pre-heat oven to 375 F. and shred 2 zucchini. 

2. Place it in a mixing bowl and sprinkle with 2 tsp. of salt. Stir and allow it to sit for 20 minutes to allow the moisture to release.

3. Squeeze the moisture out of the shredded zucchini with cheesecloth, making sure to eliminate as much water as possible.

4. Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder and a sprinkle of pepper and mix.

A collage of 4 numbered images showing how to make quiche.

5. Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides. Bake for 30-40 minutes and prepare your quiche ingredients while it bakes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.

6. If you’re using frozen spinach, thaw, drain and squeeze the water out of half of a traditional package (which should be 5 ounces). If you’re using fresh spinach, chop 5 ounces of the leaves into small pieces and set aside.

7. Grate 2 tbsp. of parmesan cheese and set it aside.

8. Slice your medium red onion into rings. You can also simply chop the onion, but I think the rings look prettier.

A collage of 4 numbered images showing how to make quiche and caramelize onions.

9. Add 2 tbsp. of olive oil to your frying pan and sauté until they’re golden brown, about 7-10 minutes. Once brown, add 1 tsp. of balsamic vinegar to the pan and quickly stir the onions. Allow them to sauté for another 30 seconds.

10. To your large mixing bowl, add 6 eggs, caramelized red onion, spinach, 2 tbsp. grated parmesan, ½ cup heavy cream, ½ cup whole milk, 2 ounces of herbed goat cheese (half a traditional small package), 1 tsp. of salt, a small sprinkle of pepper and a smaller sprinkle of nutmeg. Stir until all ingredients are thoroughly mixed.

NOTE: Your zucchini crust should either be done by now, or just about finished, and it will be ready for your quiche ingredients after cooling for just 5 minutes.

11. Keep the temperature at 375 F. once you remove the crust. Use a slotted spoon to add the onions and spinach to the crust first, allowing the egg mixture to run through a bit before you do. You want your ingredients to be evenly distributed before you pour the rest of the mixture in. Once you’ve poured the rest of the egg mixture into the crust, add a few dollops of left-over goat cheese to the top of the mixture. Bake for 40-45 minutes on the bottom rack.

12. While your quiche begins to bake, Peel 6 or 7 pearl onions and slice them in the center. Place them on a foil-lined pan and drizzle with olive oil and a little bit of balsamic vinegar. If you have a large enough oven to place the onions on the top rack without blocking the bottom rack from the oven heat, you can bake them on the top rack at the same as the quiche for 15-20 minutes.

Once the quiche and onions are finished, place the onions on the quiche in a pretty, floral design and serve.

A piece of quiche on a fork with the slice in the background on a white plate.

Common Questions

1. How do you reheat this quiche?

Simply bake it at 375 F. for 15 minutes to serve it nice and hot.

2. Can I make this quiche without any crust at all?

Certainly. Just make sure to very liberally grease your pyrex pie dish or tin.

3. How long will it last in the fridge?

This quiche will last nicely for 5 days if covered by cellophane.

A Few Tips

1. You can use either fresh or frozen spinach.

I’ve made this quiche with both fresh and frozen spinach and I have to say, I didn’t notice a difference between them. Just make sure that if you’re using frozen spinach, it’s thoroughly thawed, drained and squeezed so there isn’t any water when you add it to your quiche mixture.

2. Don’t spend an hour peeling those pearl onions. Simply blanch them for a few seconds and peel them in minutes. Take a look at this Beef Bourguignon recipe to see exactly how.

A quiche, garnished with pearl onion roses and little flowers.

A Little More Savory Recipe Inspiration

  • Stuffed Cornish Game Hen with Garlic and Sage
  • Herbed Chicken with Mushroom Sauce
  • Seared Curry Scallops
  • Easy French Onion Soup

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
A quiche, garnished with pearl onion roses and little flowers with a lace tablecloth wrinkled at its side.

Quiche with Zucchini Crust

This gorgeous goat cheese quiche with spinach and balsamic caramelized onion is not only the prettiest quiche your guests will ever see, it’s also made with a low-carb, nutritious (and delicious) zucchini crust! 
4.82 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: French
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Resting time: 5 minutes
Total Time: 2 hours 15 minutes
Servings: 6 people
Calories: 339kcal
Author: Genevieve Morrison

Ingredients

For the Zucchini Crust

  • 2 zucchini
  • 1 egg
  • 2 tbsp. fresh parmesan – grated
  • 1 tsp. butter – to grease the pan
  • ¼ cup flour
  • ½ tsp. garlic powder
  • 2 tsp. salt

For the Quiche

  • 6 eggs
  • 3 oz. herbed goat cheese
  • 2 tbsp. fresh parmesan – grated
  • 1 medium red onion
  • 5 oz. frozen chopped spinach – or fresh
  • 5 pearl onions
  • parsley – a few leaves
  • ½ cup cream
  • ½ cup milk
  • 2 tbsp. olive oil – plus a little extra for the pearl onions
  • 1 tsp. balsamic vinegar – plus a little extra for the pearl onions
  • 1 tsp. salt
  • Pepper – a sprinkle
  • Nutmeg – a sprinkle
US Customary – Metric

Instructions

For the Zucchini Crust

  • Pre-heat oven to 375 F. Shred 2 zucchini into a mixing bowl. Sprinkle with 2 tsp. of salt, stir and allow it to sit for 20 minutes to allow the moisture to release. Squeeze the moisture out of the shredded zucchini with cheese cloth, making sure to eliminate as much water as possible. Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder and a sprinkle of pepper and mix.
  • Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides. Bake for 30-40 minutes and prepare your quiche ingredients while it bakes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.

For the Quiche

  • Thaw, drain and squeeze the water out of half of a traditional package of chopped spinach (which should be 5 ounces). Set aside.
  • Grate 2 tbsp. of parmesan cheese and set it aside.
  • Slice the red onion into rings. Add 2 tbsp. of olive oil to your frying pan and sauté onions until golden brown, about 7-10 minutes. Once brown, add 1 tsp. of balsamic vinegar to the pan and quickly stir. Allow them to sauté for another 30 seconds.
  • To your large mixing bowl, add 6 eggs, caramelized red onion, spinach, 2 tbsp. grated parmesan, ½ cup heavy cream, ½ cup whole milk, 2 ounces of herbed goat cheese (half a traditional small package), 1 tsp. of salt, a small sprinkle of pepper and a smaller sprinkle of nutmeg. Stir until all ingredients are thoroughly mixed. NOTE: Your zucchini crust should either be done by now, or just about finished, and it will be ready for your quiche ingredients after cooling for just 5 minutes.
  • Keep the temperature at 375 F. once you remove the crust. Evenly distribute the quiche mixture into the crust with a slatted spoon. Add a few dollops of goat cheese to the top of the mixture. Bake for 40-45 minutes on the bottom rack.
  • While your quiche begins to bake, Peel 6 or 7 pearl onions and slice them in the center. Place them on a foil-lined pan and drizzle with olive oil and a little bit of balsamic vinegar. Once your quiche is done, bake them on the top rack for 15 minutes while the quiche sets.
  • Once the pearl onions are finished, place them on the quiche in a pretty, floral design and serve.

Notes

For this recipe you will require a:
 
  • cheese grater
  • large mixing bowl
  • cutting bored with sharp knife
  • pie pyrex or tin
  • frying pan
  • slatted spoon
  • cheese cloth
  • mixing spoon
 
Keep in mind, the prep and baking time for this recipe includes both the zucchini crust and the quiche itself. The quiche, alone, takes 20 minutes prep and 40-45 minutes to bake.
 
NOTE:  You can bake your onion roses and quiche at the same time if you have a large oven. You can place the onion roses on the top rack and the quiche on the bottom, but only as long as the top pan doesn’t block the quiche from the heat the comes from the top of your oven.

Nutrition

Serving: 1slice | Calories: 339kcal | Carbohydrates: 13g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 237mg | Sodium: 1278mg | Potassium: 440mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3755IU | Vitamin C: 16.2mg | Calcium: 245mg | Iron: 2.3mg
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Comments

  1. Rose

    October 27, 2022 at 3:01 am

    Are those edible flowers that you use for the quiche? What kind are they?

    Reply
    • Genevieve Morrison

      October 27, 2022 at 1:51 pm

      Unfortunately, I can’t remember exactly which flowers I used for this shoot, but if you can find white pansies, feverfew or chamomile flowers, they’d make a lovely substitution.

      Reply
  2. Angela

    September 08, 2022 at 9:28 pm

    Do you have an exact measurement for the zucchini? I have many different sized one and I’m not sure how much to use.

    Reply
  3. Kathy

    May 07, 2021 at 8:44 pm

    Can you partially precook the crust (like 20 min) and then add the eggs?
    It seems like it would be a bit overcooked with the double baking times – or does the zucchini crust simply require the long baking times.? Thanks much, K🌺

    Reply
    • Genevieve Morrison

      May 07, 2021 at 8:47 pm

      The crust definitely requires more baking time than traditional flour crust because it still contains water, even after juices are squeezed out 😉

      Reply
  4. Cynthia E

    October 01, 2020 at 5:32 am

    Can I exchange the flour in the crust for almond or coconut flour? Has anyone tryed?

    Reply
    • Genevieve Morrison

      October 01, 2020 at 6:54 pm

      You may be able to swap out almond flour for wheat flour, but I haven’t tried it myself. Generally, substitutions of almond flour don’t equally correlate to wheat flour. But in this case, the flour is simply a bonding ingredient, and I would imagine that you can easily substitute it, and use the same measurement. But again, I haven’t tried it myself, so I can’t say for sure if it will work as well. If you try it, and it does come out nicely, please let me know!

      Reply
  5. Karen H.

    July 18, 2019 at 5:38 pm

    I made this without the crust at all and it was perfect. Came out of the pyrex beautifully. Thank you for the recipe!

    Reply
  6. Katherine

    May 27, 2019 at 11:33 pm

    The onion roses really make this recipe special. Loved it.

    Reply
    • Genevieve Morrison

      May 27, 2019 at 11:34 pm

      So glad you liked it! Weren’t they so pretty?!

      Reply
  7. Heidi

    May 12, 2019 at 6:06 pm

    This quiche was delicious! I didn’t have time to make the zucchini crust, but I made an “onion rose wreath” like yours. It really stood out at my church pot-luck lunch. Two thumbs up!

    Reply
    • Genevieve Morrison

      May 27, 2019 at 11:35 pm

      Thank you! So glad you enjoyed it!

      Reply

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