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.
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.
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
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.
ZUCCHINI 3-CHEESE QUICHE
Everyone will enjoy this. Especially cheese lovers. I use a full cup of cheddar, 1/2 cup swiss and provolone or mozzarella for the rest. Any combination will do. I cobbled this recipe together from several that I enjoyed.
Provided by Kathy228
Categories Cheese
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Grease the bottom and up one inch, a deep dish, 9" pan. Evenly sprinkle on the breadcrumbs.
- Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven.
- While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside.
- In a large pan, sautee the onions in the butter until soft.
- Add the squash and red peppers.
- Add all the sesonings.
- Simmer til squash are just slightly tender. Remove from heat.
- In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well.
- Pour the egg-cheese mixture into the pan with the zucchini and gently combine.
- Spoon the filling into the prepared pan, sprinkle with paprika if desired.
- Bake for 30 minutes or until a test knife comes out clean.
- Remove from oven and let set for 15-20 minutes before cutting.
Nutrition Facts : Calories 417.1, Fat 25, SaturatedFat 14.1, Cholesterol 211.5, Sodium 1449.6, Carbohydrate 26.8, Fiber 3.2, Sugar 5.8, Protein 22.9
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