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Zucchini Quiche Recipe

Zucchini Quiche Recipe photo by Taste of Home

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I make this recipe for almost any occasion - it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer...all for this quiche!

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Zucchini Quiche Recipe

Prep: 20 min. Bake: 55 min.

Yield: 6-8 Servings

20 55 75

Ingredients

1 pound zucchini, thinly sliced
2 tablespoons butter
1 pie shell (9 inches), baked
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions

In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika.
Bake for 45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 306 calories, 21 g fat (11 g saturated fat), 129 mg cholesterol, 499 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Zucchini Quiche in Country Extra July 1992, p51

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Zucchini Quiche

Zucchini Quiche

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(1-10) of 11 reviews

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Reviewed on May. 11, 2013 by inotsmile

Well, I am about to put it in the oven and I don't know what oven temp I should be using.

Reviewed on Mar. 06, 2013 by scarscigar

What is the oven temperature?

Reviewed on Aug. 25, 2012 by egtimmons

I love this quiche. It's a big hit at my house. I make it all the time. I double it. I love the leftovers. Great for church lunches too.

Reviewed on Jul. 11, 2012 by kamila35

WoW!!! I tripled this recipe, shredded 1 zucchini and added about 1/4 cup finely chopped asparagus and Wow! Delicious. I cooked in a large cast iron skillet (deep) for about 35-40 min. This is a great recipe-whole family enjoyed.

Reviewed on Jul. 17, 2011 by Sweet Peaxyz

My family and I like this recipe very much. It is one of our favorite zucchini recipes. I did not change any of the ingredients.

Reviewed on Nov. 08, 2010 by stayathomemomma15

I really like this recipe...the herbs really give it a lot of flavor. I wouldn't say its a good recipe for kids though as mine are picky about "spices" in their food. But it would be great for a potluck or picnic or brunch.

Reviewed on Sep. 08, 2010 by MS LISA

Excellent!! A perfect blend of herbs. I wouldn't change a thing. This is a definite "keeper". The presentation is awesome as well. Thank you for a great recipe !!!

Reviewed on Sep. 05, 2010 by foodmaniacs

This was the worst thing I've ever tasted. Making this wasted my tme AND money. I hope none of you don't believe me and make it anyway. Not only did my children hate it, my visitor did too.

It's a 40.00 dollar bill I deserve back!!!

Reviewed on Aug. 28, 2010 by galtlori

I substitued cottage cheese for ricotta and it was delicious.

Reviewed on Aug. 26, 2010 by wayfarercn

Fastest I have ever seen a veggie pie disappear.

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