Turkey Bacon Spinach And Cheese Zucchini Wrapped Quiche Recipe By Tasty

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CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, milk, salt, pepper, fresh mozzarella cheese, fresh basil

Provided by Isabel Castillo

Categories     Appetizers

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9



Caprese Zucchini-Wrapped Quiche Recipe by Tasty image

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 the eggs, tomato, milk, salt, and pepper.
  • Add a few pieces of mozzarella to each zucchini cup.
  • Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup diced tomato
½ cup milk
salt, to taste
pepper, to taste
½ cup fresh mozzarella cheese, diced
fresh basil, chopped, for sprinkling

SPINACH, MUSHROOM, AND FETA ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, crumbled feta cheese, spinach, mushroom, milk, salt, pepper

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9



Spinach, Mushroom, And Feta Zucchini-Wrapped Quiche Recipe by Tasty image

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 on the bottom and sides.
  • In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
  • Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 96 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup crumbled feta cheese
½ cup spinach, chopped
⅔ cup mushroom, diced
½ cup milk
salt, to taste
pepper, to taste

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



Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche Recipe by Tasty image

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

nonstick cooking spray
2 medium zucchinis, plus 1/3 cup (50 grams) diced
6 large eggs
⅓ cup diced tomato
⅓ cup mushroom, diced
½ cup milk
salt, to taste
pepper, to taste
½ cup crumbled feta cheese

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

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 13



Cheesy Zucchini Quiche image

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.

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard

SPINACH AND BACON QUICHE

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Provided by Lindalou

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 8

Number Of Ingredients 11



Spinach and Bacon Quiche image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  • Fit the pie crust into a 9-inch pie dish, and set aside.
  • In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  • Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g

¾ pound sliced bacon
1 (9 inch) single refrigerated pie crust
6 eggs, beaten
1 ½ cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups shredded Cheddar cheese
½ cup chopped green onion
¼ cup grated Parmesan cheese

ZUCCHINI BACON QUICHE

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12



Zucchini Bacon Quiche image

Steps:

  • Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

SPINACH QUICHE WITH TURKEY BACON & GOAT CHEESE

Eggland's Best® For more delicious recipes from Eggland's Best® [Click Here!](http://www.egglandsbest.com/recipes.aspx)

Categories     Sponsor

Number Of Ingredients 9



Spinach Quiche with Turkey Bacon & Goat Cheese image

Steps:

  • Prepare pie crust according to package instructions. We recommend using a 9" deep-dish pie pan. When finished pre-cooking according to package instructions, remove from oven and cool slightly. While crust is cooking, prepare ingredients: cook turkey bacon until crispy; drain, cool and chop into small pieces; thoroughly wash baby spinach leaves and pat completely dry; chop and mix with bacon pieces; crumble goat cheese and set aside. Mix eggs, salt, pepper, milk, and half & half together in a small bowl; add spinach, bacon, and goat cheese. Blend well. Add egg mixture to pie crust and return to oven for 35-40 minutes or until eggs are completely set. Allow to cool for 5 minutes before slicing & serving.

1 refrigerated pie crust
1 cup fresh baby spinach, washed and chopped
5 Eggland's Best eggs, large
3 slices turkey bacon, cooked and crumbled
1/4 cup goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup skim milk
1/4 cup fat-free half & half

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