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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 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
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 20, 2014

Made this today, and changed a few things, I used egg beaters with chives added, in the interest of lowering the cholesterol, used finely grated zucchini,squeezed dry, that didn't need pre- cooking

Omitted the oil, thus lowering the calorie count, and used low fat cheddar instead of the parmesan, if you use regular half and half instead of the fat free, you don't need the oil,I sprayed the 9inch pie plate with butter Pam, and sprinkled it with corn flake crumbs for a little crunch, hardly any added calories there, it was moist creamy and very delicious, I will absolutley make this again, perhaps using summer squash or broccoli, so quick easy, and delish.....

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.

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