Spinach and Zucchini Quiche

Simply Scrumptious Recipes, Quiches and Salads-final_html_2332463c

Quiche is a staple food in our family and I love coming up with all sorts of variations to this simple, tasty and healthy meal.

This spinach and zucchini quiche is a favorite with my girls, and a fantastic way to get your little ones to eat their greens. Spinach and zucchini blend beautifully and are generally tolerated by children of all ages.  Add a little fresh garlic and some fresh mozzarella and you’ve got a scrumptious balanced meal that is simply irresistible 🙂

One of the best things about quiche is that it is just as delicious cold as it is hot, and makes for a wonderful lunch the next day, so you have one less meal to worry about!

Because I have a gluten sensitivity I use a gluten free flour, such as Bob Red Mill’s All Purpose Gluten Free Flour, or a more nutty buckwheat flour.

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4.80 from 5 votes

Spinach and Zucchini Quiche

Spinach and zucchini blend beautifully in this simple quiche t
Course Entree
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Author Valerie Remy-Milora


For the Crust

  • 1 1/4 cup flour
  • 2 tbsp flaxseed meal raw flax seeds, chia or hemp seeds
  • 1/3 cup butter cut into pieces
  • 1/4 tsp salt
  • 3-4 tbsp cold water

For the Quiche

  • 2 Tbsp olive oil
  • 4 medium or 2 large zucchinis
  • 6 to 8 cloves garlic
  • 8 oz fresh baby spinach
  • 4 to 6 oz fresh mozzarella
  • 5 eggs
  • 4 oz crême fraiche or sour cream
  • 8 oz milk
  • 1 tsp herbes de Provence
  • Fresh ground salt and pepper to taste


Making the Crust

  • In a mixing bowl stir together flour, flaxseed meal and salt.
  • Cut in butter until the pieces are the size of small peas.
  • Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork.
  • Continue until all is moistened.
  • Form dough in to a ball.
  • Flatten with hands on a floured surface.
  • Roll out dough into a 12 inch diameter circle.
  • Wrap dough around the rolling pin and ease into a 9 inch pie plate. Trim excess or fold edges under and flute with your finger tip and thumb.

Making the Quiche

  • Preheat oven to 400F.
  • In a large skillet heat olive oil. Add zucchini and sauté for 1 minute. Reduce heat, add garlic and cook until almost tender.
  • Remove from heat and spoon vegetables into prepared crust. Cover vegetables with cheese.
  • In a large mixing bowl beat eggs until frothy.
  • Add crême fraîche and milk and blend thoroughly.
  • Add herbes de Provence, salt and pepper. Mix well and pour over vegetables and cheese.
  • Bake for 35 minutes or until quiche is set.
  • Allow to cool for 10 minutes before serving.
  • Enjoy on it's own or alongside a simple green salad

Food processor method for the crust.

A food processor makes preparing the dough for the crust super easy and fast.

Place flour, flaxseed meal, salt and butter in the bowl of a food processor. Pulse until crumbly. Add water 1 tbsp at a time and process until dough forms into a ball.

You can make the dough ahead of time and store in the refrigerator for a couple of days.  To keep dough fresh store in a glass container or wrap tightly in wax paper or plastic film.





Love this quiche?

You’ll find this recipe and many more in my recipe book Simply Scrumptious Recipes, Quiches and Salads available on Amazon Kindle!



  1. Lisa Brown says:

    The best quiche recipe. I would definitely add ground hemp tot he crust, such good nutrution.

  2. Richard Hicks says:

    It sure looks good. Want to give this a try one evening

  3. I love this recipe! I am a huge fan of quiche and happen to have my own special recipe… but this is different and I love Spinach and Zucchini so I am in! Cannot wait to give this delicious looking quiche a try! Thanks for shairng 🙂

  4. I love quiche and hubby does also, I would definitely make this dish. Thank you for sharing!

  5. I think quiche is so good with a crust! Love herb de provence.

    • I’m pretty partial to Herbes de Provence Katie and it makes me smile that you are too. I grew up in France so it’s one of those herb combos that brings home back in an instant 🙂

  6. It sounds like it would really taste good. It also looks pretty easy to make.

  7. Lindsey Stuart says:

    This looks delicious! I really need to make this, Perfect dish for the summer 🙂 Thankyou for sharing with us.

  8. Patrícia Xará says:

    A vegetable I love to eat in a quiche is leek. 🙂

  9. I love this! It looks absolutely delicious and healthy to make at home. I will definitely have to try making this soon!

  10. Mirranda Fertitta says:

    Yum, must try.

  11. alicia szemon says:

    wow! this looks so good! I think it would be good for breakfast!

  12. This quiche recipe sounds delicious. I have pinned it and will try it. Thanks.

  13. I wonder if I could get the family into quiche.. this will be my test! 🙂

  14. shannon fowler says:

    This looks so amazing. Ive been looking for some new recipes to try. I think this would be something the whole family could enjoy.

  15. shannon fowler says:

    This looks so good! Im really loving anything with zucchini right now. This would be excellent to try.

  16. A couple of questions…
    Zucchini – do you leave skin on and do you slice or chop?
    Spinach – do you add to the cooked zucchini, stir till it wilts or place raw on top of zucchini in pie?
    Mozzarella – do you shred or slice?

    • Hi Liz, lots of good question. Here are my answers:
      Zucchini – yes I leave the skin all as it is rich in nutrients and tender when cooked.
      Spinach – yes I add to the cooked zucchini and stir until it wilts. This allows me to squeeze the excess juice out of it before placing in the crust so the quiche does not get too soggy.
      Mozzarella – I shred it.

      I hope this helps! Enjoy!

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