Ingredients
- 1 pound zucchini, thinly sliced
- 2 tablespoons butter
- 1 pie shell (9 inches), baked
- 1-1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup half-and-half cream
- 3 large eggs, lightly beaten
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Dash pepper
- Paprika
RECOMMENDED VIDEO
Follow along as we show you how to make these fantastic recipes from our archive.
Reviews
-
Aug 22, 2016
My husband and I thought this was really good. I did have a couple problems though.I bought a frozen 9" pie shell (and cooked it). I figured I'd get the deep dish just in case this recipe was too much. The pie shell turned out fine except the filling was definitely way too much, as I had feared! I probably could have gotten 2 pies out of the filling. I can't believe I'm saying this, but the quiche probably could have used a little less cheese.Instead of half and half, I just used whole milk. I don't feel like it detracted from the taste. I also used low fat ricotta.The other problem I had was that it took FOREVER for the middle of the pie to cook. Not sure if it's because I used milk instead of the half and half, but the outer edges of the pie were getting really brown but the middle was still soggy. I had to put aluminum foil on top. I know I cooked it for at least an hour. I know for sure it's not my oven because I already know my oven runs hot and I decrease the temperature to compensate for this. Next time I will definitely use the half and half, and I'll probably put the aluminum foil on top about halfway through cooking. Overall, a good recipe, but needs minor adjustments.
-
Apr 1, 2014
Absolutely delicious!
-
Oct 23, 2013
This recipe is delicious and so easy to make!
-
Aug 11, 2013
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.
-
Aug 9, 2013
Looks yummy but is there a way to modify it so you don't need a crust -- like using Bisquick in it?
-
Aug 8, 2013
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
-
May 11, 2013
Well, I am about to put it in the oven and I don't know what oven temp I should be using.
-
Mar 6, 2013
What is the oven temperature?
-
Aug 25, 2012
I love this quiche. It's a big hit at my house. I make it all the time. I double it. I love the leftovers. Great for church lunches too.
-
Jul 11, 2012
WoW!!! I tripled this recipe, shredded 1 zucchini and added about 1/4 cup finely chopped asparagus and Wow! Delicious. I cooked in a large cast iron skillet (deep) for about 35-40 min. This is a great recipe-whole family enjoyed.
My Review