ZUCCHINI QUICHE RECIPE
A very simple and easy Zucchini Quiche. Easy to prepare and great for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.
Provided by Steve Gordon
Number Of Ingredients 9
Steps:
- Chop the basil.
- Dice the onions.
- Grate the zucchini. Squeeze between paper towels to remove excess water.
- Place onion and zucchini in a skillet over Medium heat.
- Saute onions and zucchini until tender
- Drain off excess oil. Set aside to cool.
- Place eggs in a mixing bowl. Whisk well.
- Add heavy cream.
- Add basil.
- Add paprika.
- Add nutmeg.
- Add salt.
- Whisk together well.
- Add the cooled zucchini and onions.
- Stir to fully combine.
- Pour mixture into pie shell.
- Bake at 350F degrees for 40-45 minutes until done.
- Test with toothpick for doneness.
- Remove from oven and let cool 10 minutes.
- Slice and serve.
- Enjoy!
ZUCCHINI QUICHE
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
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.
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.
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
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
BACON AND ZUCCHINI QUICHE
This delicious brunch-worthy bacon and zucchini quiche recipe serves up creamy cheese and a flaky crust courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch quiche
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
- Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
- Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
ZUCCHINI QUICHE
I make this recipe for almost any occasion-it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! -Dorothy Collins, Winnsboro, Texas
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 306 calories, Fat 21g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 499mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
ZUCCHINI QUICHE
This is a yummy side dish that we have almost once aweek. Good with chicken dinners. My girls like it cold the next day for a snack.
Provided by Janet
Categories Breakfast and Brunch Eggs
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.
- In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.
- Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.4 g, Cholesterol 128.9 mg, Fat 20.1 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 635.1 mg, Sugar 2.1 g
FLUFFY ZUCCHINI QUICHE
Corn bread mix gives this fluffy quiche a slightly sweet flavor you're sure to enjoy. "This is one of my favorite recipes. I serve it with fresh veggies, fruit or slices of zucchini cooked in the microwave until tender," says Melissa Loupe of Thibodaux, Louisiana.
Provided by Taste of Home
Time 50m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini. , Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 282 calories, Fat 17g fat (6g saturated fat), Cholesterol 172mg cholesterol, Sodium 593mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.
ZUCCHINI QUICHE
Steps:
- Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
ZUCCHINI MOZZARELLA QUICHE
This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.
Provided by Theresa P
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté zucchini, onion and garlic in olive oil until tender.
- Season with salt.
- Cover bottom of pie crust with this mixture.
- Combine remaining ingredients and pour into pie shell.
- Bake in preheated oven at 375° for 30-35 minutes until custard is set.
- Serve hot or cold.
- I have had this hot and cold and is good either way!
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