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Corn bread mix gives this fluffy quiche a slightly sweet flavor you're sure to enjoy. "This is one of my favorite recipes. I serve it with fresh veggies, fruit or slices of zucchini cooked in the microwave until tender," says Melissa Loupe of Thibodaux, Louisiana.
Nutritional Facts 1 piece equals 282 calories, 17 g fat (6 g saturated fat), 172 mg cholesterol, 593 mg sodium, 21 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Zucchini Quiche in Cooking for 2 Spring 2008, p37
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Mar. 24, 2013 by Kbione
This is so good and easy to make! I served as a side with a BBQ dinner. I took two slices for lunch the next day.
Reviewed on Aug. 01, 2011 by mwatson333
This recipe has become one of my standards! I do find that it bakes better if I've steamed the zucchini first. And it's a great way to use leftover cooked zucchini. I use whatever amount of zucchini I have, which is usually way more than the recipe calls for, and I also add more parm. I bake it in a regular size pie dish and it always comes out perfect. I've used low-fat half and half and evaporated milk, whatever I have, and it's always good!
This recipe has become one of my standards! I do find that I like to steam the zucchini first or use leftover cooked zucchini. Also, I add more parm that the recipe calls for.
Reviewed on Jul. 31, 2011 by zillymom
I made this in individual casserole dishes, which worked perfectly and took about 5 minutes off the baking time. I added fresh thyme which seemed to work well with the zucchini. I made one batch thinking that I would be the only one eating it, but my kids asked for some and loved it! I also used yellow zucchini which looked pretty in this dish
Reviewed on Mar. 27, 2011 by ThisMomRocks
It was good, but mostly all I tasted was the corn bread mix. More of a corn pudding with the zucchini mostly hidden.
Reviewed on Jan. 22, 2011 by schweitzerca
I had high hopes for this recipe because the muffin mix sounded good. It wasn't. Somewhat overpowered the quiche in taste.
Reviewed on Jun. 28, 2010 by shottail
haven't made it yet but would like to know if you can use the pie crust instead of the corn bread ? but can you just use the other ingredients without the corn bread mix?? Thanks
Reviewed on Jan. 31, 2010 by daisey5
The only change I made was to use the fat free half & half. Otherwise it was very good.
Reviewed on Aug. 10, 2009 by eva_dewolf
I have an abundance of summer squash in my garden now and saw this recipe. Made it using seasoned salt & buttermilk to replace the seasonings & cream. Also added salt-free,dried, minced onion blend (about 2 tsp) it was wonderful. Reminded me a lot of the old-fashioned spoonbread my grandmother used to make.
Reviewed on Aug. 09, 2009 by snappleaddict
The smell of this cooking was driving me nuts because it was so heavenly! I substituted fat free half and half for the regular kind, and it came out tasting (and smelling) amazing. So easy and quick to prepare!
Reviewed on Aug. 06, 2009 by lenoirlady
Sounds great and may even be better in taste and texture. Try and tell us!
Reviewed on Aug. 06, 2009 by geejudy
If I did not have corn bread muffin mix, could bisquick be substituted? It looks good and easy, too.
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