Zucchini Quiche

Serves 8-10 or Makes 24 muffin-sized quiches

This is my gran’s recipe for Zucchini Quiche, passed down to her daughter-in-law, my Mum, modified with the addition of capsicum, then passed on to me. Some people with similar recipes insist that because there is no crust, this isn’t a quiche and refer to it as zucchini slice. But for me, slice can only mean sweet, and I continue to call it quiche. It’s an easy mid-week dinner, proving plenty of leftovers. It’s also a great way to use up home-grown zucchinis that you may find yourself inundated with if you decided to plant a few seeds in the veggie patch this year.

The easiest and fastest way to prepare this is using a food processor.


  • 3 medium zucchinis
  • 2 tomatoes
  • 1/2 capsicum
  • 1 onion
  • 3 rashers of bacon, fat removed, chopped into small chunks,
  • 1 cup grated cheese (about 100g)
  • 5 eggs
  • 1 cup self-raising flour
  • 1/2 cup of olive oil
  • 2 garlic cloves, crushed

Preheat oven to 180 degrees. Grease a large casserole dish, or two 12-hole muffin tins.

Chop the onion, capsicum and tomatoes into medium chunks and add to food processor with blade attachment, pulsing until diced. Empty this into a large mixing bowl.

Add eggs to food processor and pulse until beaten. Replace with grating attachment and grate zucchini and cheese, before adding to mixture. Add sifted flour, oil, garlic and bacon and mix until all ingredients are well combined. Season generously with salt and pepper, stir and pour into prepared dish or tins.

Serve with tomato chutney/sauce and salad.


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