French Courgette Zucchini Quiche Recipes

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SPINACH AND COURGETTE QUICHE



Spinach and Courgette Quiche image

I love making this recipe. I was looking to use up what I had left in the fridge and now I make it all the time.

Provided by Ursula

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 4

Number Of Ingredients 9

1 pastry for an 8-inch pie crust
6 slices bacon, chopped
1 onion, chopped
1 (10 ounce) bag fresh spinach
1 courgette (zucchini), thinly sliced
1 ½ cups milk
2 eggs
salt and ground black pepper to taste
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
  • Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
  • Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
  • Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 32.2 g, Cholesterol 120 mg, Fat 26.5 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 8.3 g, Sodium 768.5 mg, Sugar 6.9 g

EASIEST ZUCCHINI QUICHE



Easiest Zucchini Quiche image

Quick and easy.

Provided by Lilacs

Categories     Breakfast and Brunch     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 4

2 cups grated zucchini
1 (9 inch) pie shell, unbaked
6 eggs, beaten
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
  • Bake in preheated oven until eggs are set, about 30 minutes.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g

ZUCCHINI, BACON, AND GRUYèRE QUICHE



Zucchini, Bacon, and Gruyère Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Bake     Quick & Easy     Bacon     Zucchini     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 11

1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)
Special Equipment
a 9 1/2-inch deep-dish pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
  • Reduce oven temperature to 350°F.
  • While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
  • Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
  • Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
  • Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

AUTHENTIC FRENCH QUICHE



Authentic French Quiche image

An authentic a recipe as can be had from a meal basically meant to use left over scraps of food. My mother (from france) used to whip this together all the time to save money from wasting food.

Provided by kitchengod

Categories     Breakfast

Time 45m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 8

1 deep dish pie shell (either pre-made or frozen)
4 eggs
1/2 pint half-and-half
parmesan cheese (to taste)
1 cup swiss cheese (shredded)
1/2 cup gruyere cheese (shredded or crumbled)
salt and pepper
1/3 cup any already cooked meat or 1/3 cup vegetables

Steps:

  • Pre-bake pie shell @425 for ten minutes with parmesan covering bottom. this prevents soggy crust. just sprinkle parmesan to cover bottom before pre baking.
  • Saute leftovers for a minute or two to warm. mix cheeses to slightly soften in pan with leftovers. if using no leftovers just put cheese in pre-baked pie shell.
  • mix eggs, half and half and spices to taste.
  • pour egg mixture into pie shell containing leftovers or just cheese.
  • bake @425 for 25 mins until toothpick inserted comes out clean.

Nutrition Facts : Calories 559, Fat 40, SaturatedFat 18.6, Cholesterol 256.2, Sodium 472.7, Carbohydrate 26.2, Fiber 1.3, Sugar 2.3, Protein 23.3

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

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.

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