French Courgette Zucchini Quiche Recipes

ZUCCHINI QUICHE

Zucchini Quiche image

Make and share this Zucchini Quiche recipe from Food.com.

Provided by Quick n Easy Recipes

Categories Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs zucchini, grated and well drained
1 medium onion, chopped fine
1/2 lb sharp cheddar cheese, grated
1/4 lb swiss cheese, grated
4 eggs, beaten
1/2 cup half-and-half
1 tablespoon flour
1/4 teaspoon salt
black pepper

Steps:

Saute onion in butter until golden.
Mix cheese with zucchini and onion.
Add the remaining ingredients, Mix well.
Pour into a 9-inch greased pie plate. (No crust needed!)
Bake at 350 degrees for about 30-35 minutes or until center is set.
Serve with a salad for a light meal.

FRENCH COURGETTE (ZUCCHINI) QUICHE

French Courgette (Zucchini) Quiche image

This is another good way to use up all that summer-time abundance of zucchini. This quiche is served hot.

Provided by Pesto lover

Categories Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 pie shell
2 1/2 cups coarsely grated unpeeled zucchini, 4-6
salt
4 slices bacon
1/2 cup chopped onion
1 1/2 tablespoons butter
1 tablespoon flour
6 ounces gruyere cheese, grated
3 eggs
1 1/2 cups half-and-half (light cream)
1/8 teaspoon black pepper

Steps:

Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
Preheat oven to 400°F
In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
Spread half of the cheese and the bacon over the bottom of the pie shell.
Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
Place pie shell on a cookie sheet.
Carefully pour custard mixture into pie shell.
Sprinkle with the rest of the cheese and bacon.
Bake on center shelf for 15 minutes.
Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.

QUICHE WITH ZUCCHINI (COURGETTES), LEEKS AND CHEDDAR

Quiche with zucchini (courgettes), leeks and cheddar image

Provided by Barbara

Time 1h30m

Yield 6 Servings

Number Of Ingredients 9

Ingredients

4 small or 2 large zucchini (courgettes), cleaned and cut very thinly in rounds
2 leeks, chopped in thin slices
handful of parsley, finely chopped
1 1/2 cups (200 grams) cheddar cheese
3 eggs, well beaten
1/4 cup (60 ml) olive oil
sprinkle of salt and grind of pepper
12 cherry tomatoes, cut in half
one pastry shell

Steps:

Preheat oven to 350F (180C).
Prepare the pie crust in a large pie pan.
Mix the zucchini, leeks, parsley, cheese, olive oil and eggs together in a large bowl. Add a little sprinkle of salt and pepper, combine well. You want to see the oil neatly distributed along with all other ingredients.
Place vegetables in pie pan.
Arrange the tomato halves around the rim of the pan, pushing gently into the vegetable mixture. Place a few tomatoes in center for extra decoration.
Place in a 350F (180 C) oven and bake for one hour.
Let cool for at least 30 minutes before serving.

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