Cheesy Zucchini Quiche
Total TimePrep: 25 min. Bake: 35 min. + standing
I love quiche and this is my favorite recipe. Lots of good suggestions in the reviews too.
This morning is the first time I've made this with the mustard. I'm not sure if I'm gonna like it but I otherwise love this recipe. My mom lives downstairs and asks me to make it once a month.
This is a great way to use up homegrown zucchini and other veggies. I used 4 eggs with a splash or so of whipping cream and added some bacon. Its very easy with the store bought pie dough and since 2 come in a package you can double it and make 2 quiches.
I used both zucchini and yellow squash as both vegetables seem to "need" something. My quiche was great and colorful. I also used different cheeses. If I only had shredded cheddar, that's what I used. So easy and tasty
I have made many quiches and this one was by far the best. I am sure that it is because I never use this much cheese, but the addition of the mustard was the key! Wow! I had to eat two pieces. I followed the recipe with a couple of changes due to what I had on hand. I addEd a yellow squash in place of one of the zucchini, I did not have any parsley, used a pilsbury rolled pie crust, Dijon mustard rather than regular and sprinkled the top with scallions.
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.