Tomato Mushroom And Zucchini Zucchini Wrapped Quiche Recipe By Tasty

TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips.
• In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
• Add a bit of crumbled feta to each zucchini cup.
• Divide the egg mixture evenly among the cups.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

ZUCCHINI AND MUSHROOM QUICHE

Steps:

• Preheat over to 425 degrees F.
• Cook bacon until crisp; drain and set aside.
• Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool.
• Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese.
• Combine eggs, milk, salt and pepper. Pour over vegetables.
• Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned.
• Serve warm.

ITALIAN TOMATO ZUCCHINI QUICHE

Steps:

• In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
• Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
• Mix together the eggs, milk and cottage cheese; mix well.
• Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
• Bake in 350°F oven for 35 minutes.
• Sprinkle on the cheese and return to the oven to melt the cheese.
• Warm the tomato sauce and serve with the quiche wedges.

TOMATO QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.