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
Time 50m
Yield 8 servings.
Number Of Ingredients 12
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 :
ZUCCHINI AND BACON QUICHE
An Excellent simple dinner. The kids won't know they are eating vegetables. The bacon adds the perfect smoky complement to the dinner. Enjoy savory simplicity and use up those summer zucchinis!
Provided by PrincessSarahNP
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Unfold crescent rolls and place in pie plate, forming a crust.
- Spread mustard on the bottom of the pie crust.
- Cook bacon. Set aside.
- Saute onion and zucchini in bacon grease.
- Meanwhile, in a large bowl, mix eggs, spices and cheese.
- Crumble bacon and add to egg mixture.
- When zucchini is soft, add to egg mixture.
- Mix well.
- Pour into prepared pie plate.
- Bake in 375 degree oven for 25-30 minutes.
- Enjoy!
Nutrition Facts : Calories 600.1, Fat 35.8, SaturatedFat 14.7, Cholesterol 254.9, Sodium 1096.4, Carbohydrate 40.9, Fiber 4.3, Sugar 7.6, Protein 28.7
ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
- Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE
This is just what I created for breakfast this morning. It's summer so we're having zucchini for breakfast, lunch and dinner, snacks and in our dreams. Throw in whatever cheese you have on hand. Don't have jalapenos? Use fresh herbs. Anything goes!
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Saute the onion, zucchini and jalapeno until soft.
- Season with salt and pepper.
- Beat your eggs into a large (4-6 Cup) measuring bowl.
- Add enough milk or cream to measure 2 cups.
- In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
- Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
- Remove from the oven and let rest about 5 minutes before cutting into it.
- Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.2, SaturatedFat 6, Cholesterol 166.5, Sodium 189.5, Carbohydrate 6.2, Fiber 0.9, Sugar 2.1, Protein 11.1
EGG AND BACON QUICHE (CRUSTLESS)
This probably has to be the easiest quiche ever! I'm not sure where the recipe came from, but mum would make it all the time and it's just so nice as it isn't too heavy. If desired, you could add 1 cup grated zucchini (excess moisture squeezed out) or a can of creamed corn to the mixture or add some tomato slices to the top of the quiche before baking.
Provided by Hayley_11
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Combine all ingredients together in a large bowl.
- Pour mixture into a greased pie plate or cake pan.
- Bake for approximately 1 hour or until quiche has set.
Nutrition Facts : Calories 377.4, Fat 24.7, SaturatedFat 12, Cholesterol 208.7, Sodium 731.5, Carbohydrate 21.4, Fiber 0.8, Sugar 1.5, Protein 17.1
ZUCCHINI AND MUSHROOM QUICHE
Make and share this Zucchini and Mushroom Quiche recipe from Food.com.
Provided by Sous Chef Sue
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 389.2, Fat 30.9, SaturatedFat 12.2, Cholesterol 124.6, Sodium 593.5, Carbohydrate 15.7, Fiber 1.6, Sugar 1.8, Protein 12.6
CARROT & ZUCCHINI QUICHE
Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
- Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
ZUCCHINI, BACON, AND GRUYèRE QUICHE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
- Reduce oven temperature to 350°F.
- While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
- Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
- Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
- Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
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