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Squash Quiche

Total Time

Prep: 40 min. Bake: 40 min. + standing


8 servings

Updated: Nov. 03, 2022
This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.


  • 1 sheet refrigerated pie crust
  • 1 cup peeled and shredded zucchini
  • 1 cup peeled and shredded yellow summer squash
  • 3/4 cup shredded carrots
  • 1/4 cup grated onion
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cup shredded Swiss cheese
  • 3/4 cup sour cream
  • 1/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon white pepper


  1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
  2. In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 8-10 minutes or until crisp-tender, stirring occasionally. Stir in flour, remove from heat, cool slightly.
  3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, thyme and pepper. Fold in squash mix; pour into prepared crust.
  4. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 313 calories, 20g fat (11g saturated fat), 123mg cholesterol, 291mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 10g protein.

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