Easy Zucchini Pie Recipe (crustless savory quiche)

This Easy Zucchini Pie Recipe, often referred to as a zucchini galette, is a mouthwatering combination of savory zucchini, rich pesto, and a perfectly flaky vegan crust. With its vibrant flavors and tender, buttery crust, this zucchini galette is a standout dish that’s perfect for spring and summer gatherings. Whether you’re entertaining guests or simply enjoying a cozy night in, this dish is sure to be a crowd-pleaser. Get ready to add this savory pie to your favorite zucchini recipes.

Why You’ll Love This Zucchini quiche Recipe 

This easy zucchini pie is one of my go-to recipes when I want to impress with minimal effort. Made with simple, wholesome ingredients, it offers a delightful mix of textures and flavors. The zucchini provides a fresh, light element, while the pesto adds a burst of rich, herby goodness. The vegan crust ties everything together with its flaky, tender texture that melts in your mouth. If you love zucchini this is the perfect recipe for you. Full of delicious flavors, it’s also a great way to use vegetables and your favorite things from your vegetable garden.

Making the Perfect crustless zucchini pie recipe 

A galette is essentially an open-faced pie with rustic charm. When creating a vegan galette, I prefer using vegan butter in the crust. It’s an easy substitution that doesn’t compromise on taste or texture, giving you that golden, flaky crust everyone loves.

In traditional galettes, eggs are often used to bind the filling. However, in this vegan version, I’ve swapped out the eggs for silken tofu. Silken tofu has a smooth, creamy texture that works wonderfully as a binding agent while also adding a boost of plant-based protein. It’s incredibly versatile and absorbs the flavors of the ingredients you mix it with, making it the perfect base for the herb-infused filling.

Flavoring the Zucchini Pie Filling

To elevate the flavors of this zucchini pie, I like to blend the silken tofu with a generous amount of fresh herbs and basil pesto. The tofu takes on the savory notes of the pesto, creating a filling that’s both rich and vibrant. For an extra layer of flavor, I often add 2 tablespoons of nutritional yeast. This gives the filling a subtle cheesy taste that complements the zucchini and pesto beautifully. However, if you prefer a simpler flavor profile, you can easily omit the nutritional yeast and still have an incredibly delicious pie.

A Versatile and Easy squash pie recipe 

What makes this zucchini galette so appealing is its versatility. You can enjoy it warm out of the oven or at room temperature, making it ideal for picnics, potlucks, or as a centerpiece for a light dinner. It pairs wonderfully with a fresh salad or a glass of crisp white wine.

This easy zucchini pie recipe is a delightful fusion of simplicity and gourmet flavors. With its tender, flaky vegan crust and savory filling, it’s a dish that will impress your guests and satisfy your taste buds. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, making it a perfect addition to your spring and summer recipe collection.

In this Vegan Zucchini Quiche recipe we’re covering 

Jump to Recipe

What’s great about the Easy Vegan savory zucchini pie recipe:

• It’s so easy to make
• Budget friendly easy vegetable pie
• Simple ingredients and loaded with flavors
• Meal prep friendly – Can be made in advance and frozen for later
• Easy to take with you on picnics or enjoy any time of year 
• Great for lunch, dinner and parties
• Vegan but can also be vegetarian if you want to add real cheese 

Quick zucchini pie Cooking hack

If you’re looking for a quick way to make a vegan galette in just 30 minutes, I’ve got a handy hack for you. I understand that after a busy day, finding the time or energy to make dough from scratch can be challenging. On those days when a homemade crust feels out of reach, don’t worry—there’s an easy solution.

Simply grab a pre-made vegan pie crust from the grocery store. Most pie doughs are vegan because manufacturers often use vegetable oil instead of butter, making it easy to find a suitable option. Additionally, pick up your favorite basil pesto to save another 5-10 minutes of prep time. This way, you can still enjoy a delicious, almost-from-scratch vegan galette without the extra effort. Alternatively, you can also substitute with store bought puff pastry.

Dairy free zucchini pie ingredients 

Here’s a quick breakdown of the main ingredients used in this delicious egg-free zucchini pie recipe:

Homemade pie Crust:

– 1 cup (120 g) Pastry Flour or All-Purpose Flour:

  – This flour provides the base for the crust, giving it structure and a tender texture.

– ½ cup (60 g) Whole Wheat Flour:

  – Adds a nutty flavor and a slightly denser texture to the crust, along with extra fiber and nutrients.

– 2 tbsp (15 g) Nutritional Yeast (optional):

  – A common ingredient in vegan cooking, nutritional yeast adds a cheesy, savory flavor to the crust.

– ½ tsp (3 g) Salt:

  – Enhances the overall flavor of the crust and helps balance the other ingredients.

– ½ cup (115 g) Vegan Butter or your preferred butter:

  – The fat content from the butter creates a flaky, tender crust by layering the dough as it bakes.

– 5 tbsp (75 ml) Cold Water (add more if the dough is too firm):

  – Helps bind the ingredients together, creating a smooth, elastic dough. The cold water keeps the butter from melting during the mixing process, ensuring a flaky crust.

Dairy-Free Vegan Squash Filling:

– 1 Zucchini (about 150 g), Thinly Sliced:

  – Provides a light, slightly sweet, and mildly flavored base for the filling. Zucchini has a high water content, which keeps the filling moist. Yellow squash will also work just as well in zucchini season. I like to use fresh zucchini in this great recipe because they are more firm. You can easily freeze any extra zucchini and use them to make this pie any time of year.

– 1 cup (30 g) Fresh Spinach:

  – Adds a fresh, vibrant color and a slightly earthy flavor. Spinach is also packed with vitamins and minerals and adds a delicious earthy flavor to the flavorful filling.

– 3/4 cup (115 g) Cherry Tomatoes, Cut in halves:

  – These tomatoes add a burst of sweetness and acidity, balancing the richness of the filling. Alternatively, you can substitute the tomatoes with sun-dried tomatoes to make this delicious zucchini tomato pie.

– 3/4 cup (180 g) Silken Tofu:

  – Acts as a creamy, egg-free base that helps bind the filling together while adding protein and a smooth texture. It’s the best way to get those delicious savory pie textures in a meatless meal. It’s the perfect vegan option for a delicious quiche filling.

Filling seasonings:

– 1½ tbsp (25 g) Red Curry Paste:

  – Infuses the filling with a bold, spicy flavor and adds depth to the dish. 

– 3 tbsp (45 g) Basil Pesto:

  – Brings a rich, herbaceous flavor with a hint of garlic and nuts, complementing the other ingredients. This Italian recipes classic ingredient infuses the delicious zucchini pie with irresistible Mediterranean flavors. 

– 1 Leek (about 90 g), Thinly sliced:

  – Adds a mild, sweet onion flavor, enhancing the savory profile of the filling. Alternatively, you can use red onion or onions of your choice to the healthy zucchini quiche recipe.

– 1 tsp (1 g) Dried Rosemary:

  – Provides a piney, aromatic flavor that pairs well with the zucchini and other vegetables.

– 1 tsp (1 g) Dried Thyme:

  – Adds a subtle earthy and slightly minty note, complementing the other herbs in the filling.

– 1/3 teaspoon Salt (more to taste):

  – Enhances the flavors of all the ingredients and brings the dish together.

– 1/3 teaspoon Ground Black Pepper (more to taste):

  – Adds a mild heat and sharpness, balancing the richness of the filling.

– 3 tbsp (15 g) Vegan Parmesan or Nutritional Yeast (optional):

  – Provides a cheesy, savory flavor that enriches the filling. Nutritional yeast is a common vegan substitute for cheese. Alternatively, you can use real cheese like a mixture of half mozzarella cheese and grated parmesan cheese or cheddar cheese if you prefer a cheese quiche.

– 1 tbsp (15 ml) Olive Oil:

  – Used to brush the crust for a golden finish, olive oil also adds a hint of richness and enhances the flavor of the baked pie.

This combination of ingredients creates a flavorful, satisfying, and well-balanced zucchini pie that is completely egg-free and vegan-friendly. The crust is light and flaky, while the filling is rich, savory, and packed

Easy zucchini pie tips and tricks 

Meal prep zucchini pie: Expecting company? Prepare your pie a few hours in advance and keep it in the refrigerator. Then, pop it in the oven just before your guests arrive for a warm, freshly baked pie.

Loads of squash and zucchini: Got an abundance of zucchini and tomatoes? This recipe is perfect for making the most of a big harvest or a great deal at the store or farmers’ market. It’s a delicious way to use up those extra veggies.

Make ahead: Savory Impossibly Easy Pies can be prepped ahead and stored in the fridge for up to 24 hours before baking. Since the pie will be cold, you might need to extend the baking time slightly. Keep an eye on it to ensure it’s fully cooked.

Zucchini pie for picky eaters: For a softer, melt-in-your-mouth pie, finely chop the zucchini and tomatoes. This creates a more tender, almost sponge-like texture.

Extra flavor: Boost the flavor of your zucchini pie by mixing in 2 tablespoons of Thai red curry paste. It adds a delicious, extra kick.

Zucchini pie recipe: Easy Vegan Zucchini Galette

A light, flaky, and tender vegan crust filled with a savory blend of pesto, zucchini, spinach, leeks, and tomatoes. This easy-to-make dish is perfect for parties, picnics, or as a simple, delicious one-pan meal.

Homemade Crust (alternatively use store-bought):

• 1 cup (120 g) Pastry Flour or All-Purpose Flour
• ½ cup (60 g) Whole Wheat Flour
• 2 tbsp (15 g) Nutritional Yeast (optional)
• ½ tsp (3 g) Salt
• ½ cup (115 g) Vegan Butter or your preferred butter
• 5 tbsp (75 ml) Cold Water (add more if the dough is too firm)

Dairy-Free Vegan Squash Filling:

• 1 Zucchini (about 150 g), Thinly Sliced
• 1 cup (30 g) Fresh Spinach
• 3/4 cup (115 g) Cherry Tomatoes, Cut in halves
• 3/4 cup (180 g) Silken Tofu
• 1½ tbsp (25 g) Red Curry Paste
• 3 tbsp (45 g) Basil Pesto
• 1 Leek (about 90 g), Thinly sliced
• 1 tsp (1 g) Dried Rosemary
• 1 tsp (1 g) Dried Thyme
• 1/3 teaspoon Salt (more to taste)
• 1/3 teaspoon ground black Pepper (more to taste)
• 3 tbsp (15 g) Vegan Parmesan or nutritional yeast (optional)
• 1 tbsp (15 ml) Olive Oil

So, how is this Easy Vegan Zucchini Galette made? It’s so easy:

Instructions

How to make zucchini quiche crust 

To Make The Crust:

Whisk together the dry ingredients in a large bowl. Add the butter and knead it in until the dough is crumbly. Next, add the water a little at a time, until the dough is smooth and elastic. If the dough is too dry, just add a little extra water.

Roll the dough into a ball, wrap it and refrigerate for 30 minutes.

Once the dough has rested, roll it our onto a flour dusted surface, until it reaches roughly 12″ round shape. Place the dough on a baking pan covered with baking parchment. Alternatively, you can bake the zucchini pie in a pie plate or baking dish.

How to make zucchini pie filling 

To Make the Filling:

    1.    Preheat your oven to 425°F (220°C).

    2.    In a bowl, mix together the silken tofu, red curry paste, basil pesto, and spices until well combined.

    3.    Spread the tofu mixture evenly over the rolled-out unbaked pie crust, leaving a 2-inch border around the edges.

    4.    Top with fresh spinach, sliced leeks, zucchini, and thin slices of tomato. Sprinkle with a bit more dried rosemary and thyme, and add vegan parmesan if using.

Baking zucchini pie 

5.    Fold the edges of the dough toward the center, partially covering the filling.

    6.    Brush the dough with olive oil, then bake the pie in the center of the oven for 30-40 minutes, until the crust is golden and flaky.

    7.    Once baked to a beautiful golden brown color, remove the pie from the oven and let the quiche cool for 5-10 minutes before serving.

Enjoy your delicious zucchini pie! Serve with a simple green salad side and enjoy.

Zucchini pie variations 

Here are some delicious zucchini pie variations you can try:

1. Mediterranean Zucchini Pie:

   – Additions: Olives, sun-dried tomatoes, and crumbled vegan feta. 

   – Herbs: Replace the rosemary and thyme with oregano and basil. Add a little bit Italian seasoning mix to flavor the vegetarian main dish to perfection.

   – Flavor: This variation adds a tangy and salty flavor, reminiscent of Mediterranean cuisine.

2. Mushroom and Zucchini Pie:

   – Additions: Sautéed mushrooms (like cremini or portobello) and caramelized onions.

   – Herbs: Add fresh thyme and a sprinkle of smoked paprika to the zucchini mixture.

   – Flavor: The mushrooms add a meaty texture and umami flavor, while the caramelized onions contribute sweetness.

3. Zucchini and Sweet Potato Pie:

   – Additions: Thinly sliced sweet potatoes layered with the zucchini.

   – Herbs: Swap the curry paste for cumin and coriander.

   – Flavor: This version combines the earthiness of sweet potatoes with the mildness of zucchini, resulting in a hearty and slightly sweet dish.

4. Italian Zucchini Pie:

   – Additions: Vegan ricotta, cherry tomatoes, and roasted garlic.

   – Herbs: Use Italian seasoning (a blend of basil, oregano, thyme, and rosemary).

   – Flavor: This pie is creamy and aromatic, with the classic flavors of Italian cuisine.

5. Zucchini and Ricotta Pie:

   – Additions: Vegan ricotta, lemon zest, and pine nuts.

   – Herbs: Fresh mint or basil.

   – Flavor: The ricotta adds creaminess, while lemon zest gives a bright, fresh flavor to the easy quiche. Pine nuts add a subtle crunch.

6. Spicy Zucchini Pie:

   – Additions: Jalapeños or red chili flakes, corn, and black beans.

   – Herbs: Add cilantro and cumin.

   – Flavor: This variation has a spicy kick with Southwestern-inspired flavors, perfect for those who enjoy a bit of heat.

More delicious variations

7. Cheesy Zucchini Pie:

   – Additions: Vegan mozzarella or cheddar, layered between the zucchini slices.

   – Herbs: Garlic powder and oregano.

   – Flavor: A comfort food twist, this variation offers a gooey, cheesy filling that pairs wonderfully with the tender zucchini.

8. Zucchini and Artichoke Pie:

   – Additions: Marinated artichoke hearts and capers.

   – Herbs: Dill and parsley.

   – Flavor: This variation has a bright, tangy flavor with a slight brininess from the artichokes and capers, offering a unique and refreshing taste.

9. Zucchini and Pesto Pie:

   – Additions: Additional layers of basil pesto, roasted cherry tomatoes, and toasted pine nuts.

   – Herbs: Basil and thyme.

   – Flavor: An extra burst of herbaceous flavor with rich, nutty undertones from the pesto and pine nuts.

10. Zucchini and Broccoli Pie:

   – Additions: Steamed broccoli florets and vegan cheddar.

   – Herbs: A pinch of nutmeg and thyme.

   – Flavor: This variation combines the earthy flavors of broccoli with the mild zucchini, enhanced by the richness of vegan cheddar.

These variations allow you to customize the zucchini pie to suit different tastes and preferences, making it a versatile and delicious dish for any occasion.

How to store and reheat zucchini pie 

Storing Zucchini Pie:

1. Cool Completely: Allow the leftover zucchini quiche to cool completely at room temperature before storing it. This prevents condensation, which can make the crust soggy.

2. Refrigerate:

   – Wrap: Cover the pie with plastic wrap or aluminum foil, or transfer it to an airtight container.

   – Store: Place the wrapped pie in the refrigerator. It will stay fresh for 3 to 4 days.

3. Freezing (Optional):

   – If you want to store the pie for a longer period, you can freeze it. 

   – Wrap tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. 

   – Freeze: The cheesy zucchini quiche with crust can be frozen for up to 2 months.

   – Thawing: When ready to eat, thaw the pie in the refrigerator overnight before reheating.

Reheating Zucchini Pie:

1. Oven Reheating (Best Method):

   – Preheat: Set your oven to 350°F (175°C).

   – Reheat: Place the pie (or individual slices) on a baking sheet and cover loosely with aluminum foil to prevent over-browning. Reheat for about 15-20 minutes or until warmed through. If reheating from frozen, it may take closer to 30-35 minutes.

2. Microwave Reheating (Quick Method):

   – Place: Put a slice of pie on a microwave-safe plate.

   – Heat: Microwave on medium power for about 1-2 minutes, checking to ensure it heats evenly. Be careful not to overheat, as this can make the crust less crisp.

3. Reheating in a Skillet (For Crispier Crust):

   – Heat a skillet over medium heat.

   – Add the pie slice, and cover with a lid.

   – Warm for about 5-7 minutes, checking occasionally. This method helps keep the crust crispy.

Reheating the pie in the oven or skillet will give you the best texture, particularly for the crust. The microwave is faster but may result in a softer crust.

More recipes you might enjoy

• Best vegetable Indian curry
• Lauki Sabzi recipe
• Olive Garden Baked Ziti copycat recipe
• Easy Broccoli Potato Casserole (vegan cheesy bake recipe)
• Brinjal Curry recipe (vegan)
• Delicious Green Thai curry recipe
• Easy vegan chickpea curry
• Coconut chickpea lemon curry

More cozy side recipes 

• Pumpkin Panzanella salad
• Vegan Waldorf salad 
• Easy vegan mashed potatoes 
• Vegan Béarnaise sauce 
• Easy vegan gravy 
• Vegan sweet potato mash
• Crispy maple sesame roast potatoes

Zucchini pie recipe FAQs

More Zucchini Pie Recipe FAQs

What I’ve been making lately

• Chorizo Spice Recipe: Authentic Homemade Seasoning Blend
• Comeback sauce recipe: best Homemade Southern sauce
• Deep Dish Pizza in Air Fryer: Fresh or frozen pizzas
• Best Cappuccino Blast recipe (Baskin Robbins copycat)
• Amish Sourdough starter recipe: easy Friendship bread