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Zucchini Quiche Recipe

Zucchini Quiche Recipe photo by Taste of Home

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From Lakeville, Massachusetts, Karen Howard explains, "A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home!"

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Zucchini Quiche Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6-8 Servings

25 35 60

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 oregano
1/4 teaspoon pepper
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9 inches)

Directions

In a large skillet, saute the zucchini and onion in butter until 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.
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.
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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 272 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Zucchini Quiche

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Reviewed on Nov. 07, 2012 by billynn793

I love this recipe...made it twice and I will be making it for Thanksgiving for all the people who don't eat meat....I froze the zucchini in the summer and that helps to economize this dish.....thanks for sharing...

Reviewed on Nov. 06, 2011 by Coletto0

Believe it or not my zucchini plant died so me with no mass of zucchini ... so I used yellow squash. DELICIOUS!! I've made 3xs and always make 2 so I can freeze one.

Reviewed on Oct. 26, 2011 by mrsbagge

Made this for a brunch with my colleagues! It was a huge hit! I used 1.5 cups of swiss cheese and .5 cup of parmesan. SOOOO YUMMY!!!

Reviewed on Jul. 25, 2011 by Pattyre42

Super duper, yummy, nutritious and reasonably easy! I added ham and green chiles and we loved it. Less eggy, more chock full of veggies than traditional quiche. A winner!

Reviewed on Jul. 19, 2011 by Holmescsh

..loved the combination of spices. I did use half cheddar as that was what I had I had on hand..