Swiss Chard and Mozzarella Quiche in Zucchini Crust

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Matthew Valleau 0

"Vegetarian quiche baked in zucchini shells. Zucchini should be about 12 inches long and 3-4 inches in diameter. "
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1 h 30 m servings 475 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
  3. Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
  4. Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
  5. To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.


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tastes great! the only thing I would change is use only 1 cup breadcrumbs and just be careful when you cut the zucchini make sure the ends stay intact so the egg mixture doesnt flow out.

I made this dish wish smaller zucchinis, so I put the chard in the squash and put the quiche mainly around the zucchinis in the baking dish. I also left out the mozzerella and replace tarragon w...

This was delicious, but I made it in a regular crust and added some roasted red pepper. Yum!

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