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Cheesy Zucchini Quiche Recipe
Cheesy Zucchini Quiche Recipe photo by Taste of Home

Cheesy Zucchini Quiche Recipe

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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! —Karen Howard, Lakeville, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 large eggs
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon each salt and garlic powder
  • 1/2 teaspoon each dried basil and oregano
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) part-skim shredded mozzarella cheese
  • 2 teaspoons prepared mustard

Nutritional Facts

1 slice equals 332 calories, 23 g fat (13 g saturated fat), 103 mg cholesterol, 559 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
  3. In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
  4. Bake on a lower oven rack 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

Nutritional Facts

1 slice equals 332 calories, 23 g fat (13 g saturated fat), 103 mg cholesterol, 559 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Cheesy Zucchini Quiche

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 1, 2015

"A very tasty quiche. Although I didn't use a pie crust, I spread the mustard on a pam sprayed 9" pie plate. I added a couple of sauteed mushrooms and as I didn't have mozzarella cheese on hand, used monterey jack, the rest of the recipe as is! It is easy to make and we loved it. A keeper for sure."

MY REVIEW
Reviewed Aug. 20, 2015

"Surprisingly so good! We were impressed. Followed the recipe to a t and it turned out excellent."

MY REVIEW
Reviewed Aug. 9, 2015

"We love this recipe to use the abundance of zucchini. I have sub mushriooms for zucchini in winter and added thyme,.

Question about freezing this. Would you bake ahead or freeze prior to baking? Thanks"

MY REVIEW
Reviewed Jun. 30, 2015

"I LOVE this recipe! I made 2 and froze one. I did reduce mozzarella cheese by half and added parmesan cheese. Also, 2 eggs didnt seem to be enough liquid, so i added abiut 1/4 cup of milk."

MY REVIEW
Reviewed Nov. 20, 2014

"Excellent recipe. My whole family loves it."

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