We make Kousa Mahshi (stuffed white zucchini), a lot in our house and I struggle to find useful ways not to waste all the deliciousness of the vegetables core after stuffing it. I have made omelets and soups with the kousa core and recently this beautiful quiche. The blends of cheese, mushrooms and kousa is perfect and its super easy. You’re going to love it.

Preparation Time

  • 30 minutes 

Cooking Time

  • 40 minutes


  •  8 pax


  • 1 ready-made short crust sheet
  • 3 cups of Kousa (white zucchini) filling chopped
  • 1 onion diced
  • 250g button mushrooms, sliced
  • 1 clove of garlic minced
  • 125g bacon cubes or shredded ham (optional)
  • 150g shredded emmental or gruyère cheese
  • 2 tbsp chopped parsley
  • 3 eggs
  • 1/2 cup milk
  • 50g butter at room temperature
  • 1 tbsp olive oil
  • 1 teaspoon nutmeg
  • salt and pepper (to taste)


  • In a sauce pan fry the onion and garlic at medium heat with the butter and 1 tbsp of olive oil.
  • Once the onion becomes translucent the kousa and fry until they begin to brown.
  • Add sliced mushroom and season with salt.
  • Cook until the mushrooms are slightly browning.
  • Allow to cool down for at least 30 minutes, then add milk, eggs, parsley and cheese
  • Align a pie tin or Pyrex with the short crust pastry and pour the mixture into it and fold over the edges.
  • Cook in a hot oven at 350F for 35 minutes.
  • Allow to rest for 10 minutes before serving.