zucchini quiche
Prepared by Irit Birman for the March 18th meeting of the Curious Cuisiners.
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prep time
25 Min
cook time
35 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 cups thinly sliced zucchini
- 1 large onion, thinly sliced
- 3 tablespoons butter
- 2 - eggs
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon each garlic powder, dried basil and dried oregano
- 1/4 teaspoon pepper
- 2 cups (8oz) part skim shredded mozzarella
- 2 teaspoons prepared mustard
- 1 - pastry shell (9")
How To Make zucchini quiche
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Step 1In 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.
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Step 2Cover 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.
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Step 3To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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