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Zucchini Quiche

 Zucchini Quiche
I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas
6-8 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 1 pound zucchini, thinly sliced
  • 2 tablespoons butter
  • 1 pie shell (9 inches), baked
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 Eggland's Best Eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • Paprika

Directions

  • In a small skillet, saute zucchini in butter until tender; drain.
  • Place half the zucchini in the crust. Sprinkle with mozzarella
  • cheese.
  • In a large bowl, combine the ricotta cheese, cream, eggs, salt,
  • oregano, basil, garlic powder and pepper. Pour into crust. Arrange
  • remaining zucchini slices over top. Sprinkle with paprika.
  • Bake at 350° for 45 minutes or until a knife inserted in the
  • center comes out clean. Yield: 6-8 servings.

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Zucchini Quiche (continued)

Nutritional Facts: 1 serving (1 piece) equals 306 calories, 21 g fat (11 g saturated fat), 129 mg cholesterol, 499 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.