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Home » Recipes » Breakfast/Brunch » Zucchini Quiche with Ground Beef

Zucchini Quiche with Ground Beef

By: Liz  /  Published: January 22, 2024  /  Updated: October 30, 2024  /   Leave a comment

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This delicious Zucchini Quiche with Ground Beef is filled with a flavorful beef and zucchini mixture, cheese, fresh herbs and spices. Perfect for brunch or even dinner, it’s beyond scrumptious and will have you coming back for seconds!

Love zucchini? Try this Zucchini Zoodle Salad for dinner.

sliced zucchini quiche with ground beef on plate.

Why We Love Zucchini Quiche with Ground Beef

  • Ground beef adds a savory flavor and heartiness to the zucchini quiche.
  • Easy to customize with your favorite ingredients.
  • It can be made in advance.

Ingredients

  • Deep pie crust shell – Make your own or use a store-bought crust to save time.
  • Lean ground beef
  • Zucchini
  • Green onions
  • Flour
  • Eggs
  • Milk
  • Shredded Swiss cheese
  • Thyme: Fresh thyme provides a more vibrant taste (and makes all the difference, in my opinion), but dried thyme can be used in a pinch.
  • Salt
  • Black pepper
  • Red pepper flakes (optional)

Directions

Step 1: Line the deep dish pie shell with a sheet of tin foil and some pie weights, dried rice or dried beans and blind-bake it for about 8 minutes. This helps prevent a soggy crust. 

I usually use my pie weights but I couldn’t find them today, so I used rice. Pie weights are so much easier and less messy, though. 

rice in pie crust for blind bake.

Step 2: Chop the zucchini and green onions. I like using a mini food processor to chop the zucchini. I cut the zucchini into slices and let the food processor do the rest.

chopped zucchini.

Step 3: Remove the excess moisture from the zucchini.

squeezing water out of zucchini.

How to Remove Excess Moisture from Zucchini

Muscle power. Zucchini is full of water and you have to work pretty hard to squeeze it all out.

My go-to method is to put the chopped zucchini inside a clean tea towel and then just wring it out over a bowl as hard as I possibly can. The amount of water in zucchini is ridiculous!

Step 4: Brown the ground beef until it’s nearly done, then add the chopped and squeeze-dried zucchini and green onions. Cook until the veggies are tender and the beef is fully cooked. Add the flour and cook another a couple more minutes.

Step 5: Place the meat mixture in the blind-baked pie crust.

meat in quiche crust.

Step 6: In a medium bowl, combine the eggs, milk, cheese, and seasonings, then pour that into the crust with the meat. (See below tip for filling a quiche.) And bake!

quiche in oven.

How to Fill a Quiche Without Spilling

This method is pretty fool-proof. Preheat your oven, then place the quiche crust on the oven rack. Pour the filling into the crust while it’s on the oven rack, using a spatula to press down the ingredients and disperse the liquid as needed. No more carrying a full quiche over to the oven and spilling!

Step 7: Let the baked quiche sit 15-20 minutes before cutting to serve.

baked zucchini quiche on table.

Recipe FAQ

How do I tell when quiche is done?

Quiche should be baked until the edges are set but the center still has some jiggle. 

How long should quiche sit before cutting?

Cool the zucchini quiche with ground beef for about 15-20 minutes before slicing and serving. I personally like quiche when it’s hot but it can also be eaten at room temperature or even chilled.  

Can I make zucchini quiche ahead of time?

Sure! Bake and refrigerate it, then reheat slices in the oven for optimal texture. Alternatively, you can assemble the quiche and refrigerate overnight, baking it fresh the next day. If freezing, wrap the quiche tightly and thaw it in the refrigerator before reheating for the best results.

slice of zucchini quiche.

More Quiche and Frittata Recipes

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    Broccoli Chicken Quiche Slow Cooker Recipe

  • tomato basil quiche with meatballs on white plate

    Tomato Basil Quiche with Meatballs

  • quiche on plate

    Bacon ‘Tater Breakfast Quiche

  • spinach_bacon frittata with asparagus

    Spinach Bacon Frittata with Fresh Asparagus

zucchini quiche on table.

Zucchini Quiche with Ground Beef

Liz – Eat Move Make
This delicious zucchini quiche with ground beef is filled with a flavorful beef zucchini mixture, cheese, herbs and spices. It’s beyond scrumptious!
5 from 2 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 20 minutes mins
Cook Time 43 minutes mins
Total Time 1 hour hr 3 minutes mins
Course Breakfast or Brunch, Entree
Cuisine American
Servings 6
Calories 444 kcal

Ingredients
  

  • 1 9-inch unbaked deep crust pie shell
  • ½ lb lean ground beef
  • 1 medium zucchini shredded
  • 3 green onions sliced
  • 1 tablespoon flour
  • 4 eggs beaten
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 1 ½ teaspoons fresh thyme chopped (or 1/2 teaspoon dried thyme)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • dash ground red pepper

Instructions
 

  • Preheat oven to 475 degrees. Line pie shell with foil; fill with pie weights (or dried beans or rice). Bake 8 minutes. Remove from oven; carefully remove foil and pie weights and return to oven to bake 4 more minutes. Set aside. Reduce oven temperature to 375 degrees.
  • Brown ground beef in large skillet; drain off extra grease. Add zucchini and onions. Cook, stirring occasionally until veggies are tender. Stir in flour; cook 2 minutes, stirring constantly. Remove from heat.
  • In medium bowl, combine eggs, milk, cheese and seasonings. Stir into ground beef mixture; pour into crust. Bake 35 minutes or until knife inserted near center comes out clean.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 444kcalCarbohydrates: 24gProtein: 21gFat: 29gSaturated Fat: 13gCholesterol: 180mgSodium: 650mgPotassium: 390mgFiber: 1gSugar: 3gVitamin A: 814IUVitamin C: 8mgCalcium: 240mgIron: 3mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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