Gruyère, Onion & Zucchini Quiche

This healthy vegetarian quiche recipe is filled with sweet caramelized onion, zucchini and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for dinner.

Gruyère, Onion & Zucchini Quiche
Photo: Jennifer Causey
Active Time:
30 mins
Total Time:
2 hrs


  • ½ (14.1 ounce) package refrigerated pie crusts

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 cups thinly sliced sweet onion

  • 1 tablespoon dry sherry

  • 2 small zucchini, sliced into half-moons (about 2 1/4 cups)

  • 8 large eggs

  • ¾ cup half-and-half

  • teaspoon salt

  • ¾ cup shredded Gruyère cheese, divided

  • 2 teaspoons fresh thyme leaves, divided


  1. Preheat oven to 375°F. Press pie crust into a 9-inch pie pan; fold overhanging dough edges under and pinch to crimp. Line the crust with parchment paper and fill with pie weights. Bake until golden brown and almost completely set, about 20 minutes. Remove from oven; remove pie weights and parchment paper. Let the crust cool completely, about 30 minutes. Reduce oven temperature to 350°F.

  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring often, until deep golden and jammy, about 15 minutes, adding 2 tablespoons water every so often if the onions start to crisp or burn. Add sherry; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat. Transfer the onions to a large bowl; set aside. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add zucchini; cook, stirring occasionally, until starting to brown and soften, about 3 minutes. Transfer the zucchini to the bowl with the onion; let stand until completely cool, about 10 minutes.

  3. Whisk eggs, half-and-half, salt, 1/2 cup cheese and 1 teaspoon thyme in a large bowl. Stir the cooled onion-zucchini mixture into the egg mixture. Pour the mixture into the cooled crust; sprinkle with the remaining 1/4 cup cheese. Loosely cover the crust edges with foil. Bake until puffed around the edges, set in the center and golden brown, 38 to 40 minutes. Sprinkle with the remaining 1 teaspoon thyme. Let stand for 15 minutes before serving.


Parchment paper, pie weights

Nutrition Facts (per serving)

401 Calories
27g Fat
25g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 slice
Calories 401
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 16g 32%
Total Fat 27g 35%
Saturated Fat 11g 55%
Cholesterol 281mg 94%
Vitamin A 689IU 14%
Sodium 458mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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