Vegan Zucchini Quiche

I love quiche. I was looking for a vegan zucchini quiche recipe and I found one with ChatGPT.  I am anxious to try this recipe soon.


  • 1 pre-made pie crust
  • 2 cups grated zucchini
  • 1 cup diced onion
  • 1 cup diced bell peppers (any color)
  • 1 cup diced mushrooms
  • 1 cup shredded cheese (such as cheddar or mozzarella)
  • 1 cup unsweetened almond milk (or any non-dairy milk of your choice)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and mushrooms. Sauté until the vegetables are softened.
  3. Add the grated zucchini to the skillet and cook for another 2-3 minutes, until slightly tender. Season with dried basil, dried oregano, salt, and pepper. Remove from heat and let it cool slightly.
  4. Place the pre-made pie crust in a pie dish and press it firmly against the sides and bottom.
  5. In a mixing bowl, combine the almond milk and nutritional yeast. Stir well to ensure the yeast is fully dissolved.
  6. Spread the sautéed vegetables evenly over the pie crust, followed by the shredded cheese.
  7. Pour the almond milk mixture over the vegetables and cheese, making sure it covers them completely.
  8. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
  9. Remove from the oven and let it cool for a few minutes before slicing and serving.

This zucchini quiche without eggs makes for a delicious and savory dish, perfect for brunch or a light dinner. Enjoy!