Zucchini Quiche

It’s that time of year…the time to get out your favorite zucchini recipes, in case an anonymous brown bag of zucchini has been left on your doorstep…!

Maas 3

“Back in the day” (the ’70’s) I cooked a lot from a cookbook called “The Vegetarian Epicure” by Anna Thomas, because we loved the recipes, and because I LOVED the illustrations…by Julie Maas.  But times and tastes change and I went on to other recipes, other books (though I admit to continuing to borrow a lot of Julie Maas ideas for various illustrations I did for the library!).  Today though, I thought I’d resurrect one of our long-ago faves…zucchini quiche.  It’s a time consuming recipe but one that is VERY satisfying and beautiful to make, also yummy!


My copy of the book is well-read as you can see…so here goes…


1 recipe Basic Shortcrust Pastry (I won’t give that recipe here)…(or–for the 2013 cook, Trader Joe’s sells a very good frozen piecrust…rolled…two to a box…)  Use a ten inch pan, put crust in pan and chill until needed.

1/4 c. grated parmesan cheese and 1/4 c. grated cheddar cheese plus 1/4 c. breadcrumbs…

1 1/2 to 2 pounds zucchini (I used four and that was more than enough)

3 eggs, separated

2 c. sour cream

3 TBS chopped chives

2 TBS flour

salt and pepper to taste…butter slivers

1.  Wash zucchini and slice into uniform 1/4 slices, drop into a kettle of boiling water for 5 minutes, then drain.


2.  Beat together the egg yolks and the sour cream; add chives, flour, salt and pepper.  Beat egg whites until stiff (but not dry) and fold into the sour cream mixture.

3.  sprinkle a little bit of cheese on the bottom of the unbaked crust and then arrange a layer of zucchini slices edge to edge: cover with some of the sour cream mixture.  continue this process…usually 3-4 layers…ending with the last of the sour cream.  Sprinkle the top with the cheese mixture and dot with little slivers of butter.

quiche 1quiche 2quiche 3quiche 4quiche 5quiche 6

Maas 1

4.  Bake at 450 for 10 minutes, then turn oven down to 325 and continue baking for 40 minutes.  Makes 6 to eight servings.

quiche finished

When you cut into the quiche you’ll discover you have constructed a masonry wall!  Beautiful, and very light and delicious.

quiche cross section

(Served at our house tonight with baby greens from MIG, fresh tomatoes with a bit of balsamic/fig dressing, and topped with a beet/fennel salad.)

quiche served

Maas 5


  1. Beautiful, beautiful! Thanks for the tip re: good frozen piecrust. That greatly increases the chance that I might actually make this lovely dish.

  2. Cheeese la weez….sho nuf wish somebody would leave a brown bag on my porch!
    This sounds (and looks) devine.
    Actually wrote it down and plan on baking it soon. Thank you Bonnie for the beautiful pictures and yummy recipe.

  3. Uhm, that looks delicious!
    I’m a fan of the TJ pie crust but I do like – sometimes – making my own crust.

  4. still working up a menu for our German visitors and this quiche looks scrumptious. i do a good pie crust and my neighbor is gifting us her abundant zucchini crop…voila! (btw, i forwarded this post of yours to her and she will most likely be trying this recipe out soon also.)
    thanks, bonnie.

  5. I have this same cook book – much loved as is yours. I have made this zucchini quiche and the other family favorite is the swiss and cheddar fondue. Seeing the cover on your blog felt like bumping into an old friend.

  6. I have been making this for years and everyone asks for the recipe. You may want to correct your version to match the original. The recipe calls for 2 eggs, actually. Not 3.

  7. I’ve cooked this recipe many times since the mid 70s. It really need the cream of tartar. I’d suggest it be added to your recipe perhaps…

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