Zucchini Quiche

Zucchini Quiche

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Ginny Carriera

By
@gcarriera

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

Rating:

☆☆☆☆☆ 0 votes

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")

How to Make Zucchini Quiche

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.

Printable Recipe Card

About Zucchini Quiche

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




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