When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.--Debbie Jones, California, Maryland

Allrecipes Member

Recipe Summary test

30 mins
40 mins
70 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.

  • In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.

  • In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

294 calories; protein 10g; carbohydrates 21.3g; fat 19.3g; cholesterol 168.9mg; sodium 495.6mg. Full Nutrition

Reviews (94)

Rating: 5 stars
Very good. Spices can be upped. FYI, my quiche did not appear to be done even after an extra 5 min, as the knife didn't come out clean, but I took it out of the oven anyway & discovered when serving it was indeed done; the quiche just still appears wet when complete. Had I not gone ahead and taken it out I would have overcooked it. Read More
Rating: 4 stars
To avoid the "watery" filling, remember that zucchini contains a lot of water. I sliced my zucchini, put in in a colander (paper towel works well too) and lightly salted it. This leeches out the excess water and keeps the quiche thick. I hope this works for you too. Thanks for posting! I really enjoyed this! Read More
Rating: 5 stars
Tasty and healthy. The curry gives it an interesting touch that I liked. I substituted broccoli for the zuchini, and it turned out great. Read More
Rating: 4 stars
Excellent. Everyone loved it. I added couple pinches more of the curry, and a quarter cup of shredded cheddar cheese. Read More
Rating: 5 stars
I have made this quite a few times and it always tastes different because of my selection of vegetables - but always good! I consistently do not use curry and also, I have never been able to use 5 eggs. Any one else with this problem?? I use about 3 to 4 eggs in a 9 1/2" pie shell. Read More
Rating: 5 stars
This was incredibly tasty! The cinnamon gave it a nice, unexpected flavor. I used an organic whole wheat pie crust. Also, I made the following changes: I didn't use curry, I added a sprinkling of mozzerella cheese, and I used cherry tomatoes instead of diced. I also layered the zucchini in a circular pattern on top. I will definitely make this again! Read More
Rating: 5 stars
I used broccoli instead of zuccini too, and used fresh parmesan cheese (used 1/2 cup). It was really good, great as leftovers too! Even my husband liked it (with a bit of Tabasco on it). Read More
Rating: 5 stars
This was very good, the curry powder gives it a great taste and a beautiful golden color. I didn't use fresh veggies, I chose two 10 oz boxes of frozen steamed veggies and nuked them until almost done. Added to the pie plate, poured the egg on, baked, and enjoyed! **I did cook my quiche for 45 mins and it still wasn't completely done in the middle. Make sure you check it, may take an add'l 10 mins or so. Read More
Rating: 5 stars
easy to prepare and delicious to eat. the curry really compliments the eggs nicely. this is definitely going into heavy rotation in my kitchen. Read More