- 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 Galbani® Ricotta Cheese
- 1/2 cup half-and-half cream
- 3 eggs, lightly beaten
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Dash pepper
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Zucchini Quiche
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"This recipe is delicious and so easy to make!"
"I added crumbled bacon (two strips) and sautéed onions with the zucchini. This was excellent! We will make it again. Maybe tomorrow since my family was sad there weren't leftovers."
"Looks yummy but is there a way to modify it so you don't need a crust -- like using Bisquick in it?"
"This was a very good Quiche we really liked it and will make it often I added grated parmesan cheese and it was wonderful. Thanks"