ZUCCHINI TOMATO QUICHE
Make the best of the summer's bounty with this zucchini tomato quiche. With fresh grated zucchini, colorful cherry tomatoes, basil, and Parmesan, it's just the thing for brunch, or a make-ahead breakfast or lunch.
Provided by Elise Bauer
Categories Breakfast Brunch Make-ahead
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes. Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights-either sugar, dry rice, or dry beans. (I prefer to use sugar). Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust .) Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
- Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly. Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.
CRUSTLESS ZUCCHINI AND TOMATO QUICHE
Make and share this Crustless Zucchini and Tomato Quiche recipe from Food.com.
Provided by Annette1
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté zucchini and onion until soft.
- Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
- Add salt and pepper, oregano, and then top with shredded cheese.
- Combine eggs and milk pour on top.
- Bake at 350°F for 45 minutes or until set.
Nutrition Facts : Calories 145.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 97.3, Sodium 272.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 7.5
TOMATO AND ZUCCHINI QUICHE
Provided by Eva Kosmas Flores
Time 1h30m
Number Of Ingredients 25
Steps:
- In a large bowl, mix together the flour, sugar, salt, garlic powder and thyme until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
- Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
- Combine the mixture into a ball.
- Roll out the dough until it is 1/8-inch thick and transfer it to a 10-inch pie dish. Press the crust into the pan, trim off the excess leaving a 1-inch overhang, and reserve the excess dough. Fold the 1-inch overhang under the edge of the crust all the way around and pinch the edges.
- Roll out the remaining dough until it is 1/8-inch thick and cut out any decorative shapes you want to place along the edge of the crust (Optional).
- In a small bowl whisk together the egg with 1 tablespoon of water. Lightly brush the edges of the pie crust and place the decorative pieces along the edge, pressing down gently to adhere them with the egg wash. Lightly brush the decorative pieces with the wash.
- Gently cover the pie crust with wrap and place it in the freezer for 2 hours.
- For the filling, heat the olive oil over medium low heat in a large frying pan over medium heat. Add the onions and stir to coat, and cook until lightly golden and transparent, about 20 minutes, stirring regularly. Add the green onions, garlic, and soy sauce and stir to combine. Continue cooking until the garlic is softened and fragrant, about 5 to 8 minutes more, stirring often. Remove from heat and set aside.
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium bowl, whisk together the eggs, sour cream, ricotta, milk, salt, garlic powder, oregano, and thyme until smooth.
- Remove the crust from the freezer and remove the wrap. Place the pie pan on a lipped baking sheet (this will make it easier to put it in the oven). Spread the caramelized onion mixture across the bottom of the crust, then gently pour in the egg mixture. Arrange the sliced zucchini and tomatoes on top in layered concentric circles, with the wider zucchini and tomato slices around the outer edge.
- Sprinkle the quiche with parmesan and bake in the oven until the edges are set but the center is *very* slightly wobbly, about 40 to 50 minutes. Remove from the oven and transfer the pie dish to a wire rack, and allow it to cool for at 30 minutes. Garnish with the fresh basil and slice and serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 28 g, Protein 9 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 396 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY ZUCCHINI, TOMATO, AND CHEESE TART
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
FARMERS' MARKET TOMATO AND ZUCCHINI QUICHE
Steps:
- Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.
- Place cut zucchini in a strainer and sprinkle with 1/4 teaspoon salt. Let sit for 15 minutes to remove some of the water.
- In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
- Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
- Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.
ITALIAN TOMATO ZUCCHINI QUICHE
Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Recipe #11326. Nice tasty quiche.
Provided by Bergy
Categories Lunch/Snacks
Time 58m
Yield 6 serving(s)
Number Of Ingredients 14
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.
ZUCCHINI AND TOMATO QUICHE
Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
- Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
- In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
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!
Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams
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