Bread Crust Zucchini Quiche Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread slices in half diagonally and arrange around edge of 9-inch pie plate.
• In a medium skillet, melt butter or margarine and saute zucchini until tender, about 3-5 minutes.
• Add tomatoes and oregano and saute Cook for 3 minutes.
• Stir in flour and spoon mixture into center of bread-lined pie plate.
• In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
• Spoon this mixture over vegetables and sprinkle with remaining cheese.
• Bake for 30 minutes or until firm in center.
• Serve.

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.