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

Fluffy Zucchini Quiche Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES: 3 servings

Ingredients

  • 1/2 cup corn bread/muffin mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 Eggland's Best Eggs
  • 1/2 cup half-and-half cream
  • 1 tablespoon canola oil
  • 1 cup sliced zucchini

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.

Directions

  1. In a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini.
  2. Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3 servings.
Originally published as Zucchini Quiche in Cooking for 2 Spring 2008, p37

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Fluffy Zucchini Quiche

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 2, 2013

this is similar to a recipe that my mom gave me many years ago. In that, it called for bisquick in the same amount as the corn muffin mix. I have always enjoyed it and always get good reviews. In the recipes I use, I have shredded, grated, or finely chopped the zucchini, which cooked faster and may allow you to eliminate the cooking of the zucchini. My recipe also called for a small amount of minced or finely chopped onion. I often make this in the summer, topping it with thinly sliced fresh garden tomatoes, spinkled with oregano and topped with shredded cheese. Pop it back in the oven about 5 mins. or until the cheese melts. Can be a side dish or a light main dish. Yummy.

MY REVIEW
Reviewed Mar. 24, 2013

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.

MY REVIEW
Reviewed Aug. 1, 2011

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!

MY REVIEW
Reviewed Aug. 1, 2011

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.

MY REVIEW
Reviewed Jul. 31, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT