zucchini quiche

gcarriera avatar
By Ginny Carriera
from Greenwich, CT

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

serves 6-8
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For zucchini quiche

  • 4 c
    thinly sliced zucchini
  • 1 lg
    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")
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How To Make zucchini quiche

  • 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.

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