Zucchini Quiche
TOTAL TIME: Prep: 20 min. Bake: 55 min.
YIELD: 8 servings.
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
Ingredients
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1 pound zucchini, thinly sliced
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2 tablespoons butter
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1 pie shell (9 inches), baked
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1-1/2 cups shredded mozzarella cheese
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1 cup ricotta cheese
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1/2 cup half-and-half cream
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3 large eggs, lightly beaten
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3/4 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon garlic powder
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Dash pepper
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Paprika
Directions
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1.
Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
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2.
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.
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3.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 piece: 306 calories, 21g fat (11g saturated fat), 129mg cholesterol, 499mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 12g protein.
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