Cheesy Zucchini Quiche Recipe

5 24 33
Cheesy Zucchini Quiche Recipe
Cheesy Zucchini Quiche Recipe photo by Taste of Home
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Cheesy Zucchini Quiche Recipe

Read Reviews
5 24 33
Publisher Photo
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 large eggs
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard

Directions

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

Nutritional Facts

1 piece: 332 calories, 23g fat (13g saturated fat), 103mg cholesterol, 559mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g protein.

  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 large eggs
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard
  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
  3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
  4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

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Reviews forCheesy Zucchini Quiche

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[email protected] User ID: 4474145 272103
Reviewed Aug. 22, 2017

"Made this tonight without the crust, and it was delicious. I spread the mustard on the bottom of the pie plate and it gives the recipe a little zip with each taste."

MY REVIEW
AccidentalCaterer User ID: 7078998 272039
Reviewed Aug. 21, 2017

"I haven't made the recipe yet - but have a question regarding freezing. Do you cook it, then freeze, then warm up? Or freeze the uncooked casserole, thaw, then bake as directed? Thanks!"

MY REVIEW
Nauriel User ID: 8580578 272017
Reviewed Aug. 20, 2017

"I've been making this for at least 30 years. Everyone loves it. I use spicy, brown mustard and add some greyere cheese because that's our preference but everything else is the same. Delicious!"

MY REVIEW
Pommom7 User ID: 724305 271903
Reviewed Aug. 17, 2017

"I make a similar recipe and it's one of our favorites. But I use a tube of crescent rolls for the crust, don't have to prebake. We also prefer co-jack or Mexican cheese. The rest is the same except the one thing that really makes this recipe. A big bunch of fresh basil, along with a little fresh oregano and parsley absolutely makes this dish and wouldn't bother making it without the fresh basil."

MY REVIEW
germanycook User ID: 6411056 269715
Reviewed Jul. 20, 2017

"A super tasty side dish that everybody loved and wasn't too cheesy or eggy. The star was the zucchini! I added 1/4 cup of milk and no mustard, instead added some mustard powder to the egg mixture. Used a bought pie crust. Would make this again for sure :)"

MY REVIEW
amk4985 User ID: 5118881 269459
Reviewed Jul. 14, 2017

"Great recipe when we had family over. Everyone loved it! Wouldn't change a thing"

MY REVIEW
puszewskiso User ID: 6014793 259203
Reviewed Jan. 4, 2017

"loved it very good"

MY REVIEW
SanditheCat User ID: 1238615 250106
Reviewed Jul. 5, 2016

"I had to change the recipe. I had all the ingredients except a pie crust, and I was too lazy to make my own. I added the mustard to the egg mixture, then the zucchini mixture. I sprayed the pie plate with nonstick cooking spray, covered it and baked it as directed. Yummy! Didn't miss the crust at all."

MY REVIEW
[email protected] User ID: 1426899 234292
Reviewed Oct. 10, 2015 Edited Oct. 11, 2015

"Love this quiche. The mustard gives it a little zing. Have made it a few times and get rave reviews every time!"

MY REVIEW
ms11145 User ID: 1604521 233348
Reviewed Sep. 23, 2015

"GREAT recipe. Will definitely be making this again. I loved the blend of spices in this."

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