Zucchini Quiche Recipe

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Zucchini Quiche

Ginny Carriera

By
@gcarriera

Prepared by Irit Birman for the March 18th meeting of the Curious Cuisiners.


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Rating:

Comments:

Serves:

6-8

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Ingredients

4 c
thinly sliced zucchini
1 large
onion, thinly sliced
3 Tbsp
butter
2
eggs
2 tsp
dried parsley flakes
1/2 tsp
salt
1/2 tsp
each garlic powder, dried basil and dried oregano
1/4 tsp
pepper
2 c
(8oz) part skim shredded mozzarella
2 tsp
prepared mustard
1
pastry shell (9")

Directions Step-By-Step

1
In a large skillet, saute the zucchini and onion in butter till tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
2
Cover and freeze for up to 2 months. Or, bake uncovered, at 400 for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
3
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy