Cheesy Zucchini Quiche
Total TimePrep: 25 min. Bake: 35 min. + standing
I found this recipe in a magazine years ago. Somehow I misplaced it. The sight of beautiful zucchini triggered me and I typed in the best zucchini quiche recipe. ?? Still fiya ??
everyone who has tried it, loves it!
We absolutely loved this!! My family is a big fan of quiche and I'm always looking for new spins on the familiar. This one did not disappoint! I made two of them. The only thing I did differently was vary the cheese, since I was out of mozzarella. One quiche had monterey jack and the other, sharp cheddar. Both worked beautifully. Spreading mustard on the crust really made a difference. This is one quiche I'll make again and again!
I've made this for years. It was a Pillsbury bakeoff winner many years ago during crescent rolls. I substitute shredded Italian Cheese blend and use 2 Tbls of dried parsley flakes, as well as 6 cups of sliced zucchini to make a very large 12" zucchini pie.
Delicious recipe!! It was a hit! I calculated the nutrition facts for the recipe and got different values...lower numbers actually. I originally calculated it because I substituted olive oil for butter and wanted to compare the two. I ended up calculating the original recipe as well and found a different number profile. I'm an RDN, so I do this sometimes. I got lower calories, sat fat, cholesterol and sodium..numbers that might make this more appealing than it already is! Just wanted to let you know - I don't expect this to be posted.
men in the family loved it. will make it again.
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.
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!
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!
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.