Bread Crust Zucchini Quiche Recipes

BREAD CRUST ZUCCHINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread slices in half diagonally and arrange around edge of 9-inch pie plate.
• In a medium skillet, melt butter or margarine and saute zucchini until tender, about 3-5 minutes.
• Add tomatoes and oregano and saute Cook for 3 minutes.
• Stir in flour and spoon mixture into center of bread-lined pie plate.
• In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
• Spoon this mixture over vegetables and sprinkle with remaining cheese.
• Bake for 30 minutes or until firm in center.
• Serve.

SIMPLE QUICHE RECIPE - USE BREAD FOR THE CRUST!

Steps:

• Preheat oven to 400 degrees
• Line the bottom of cooking dish with your slices of bread (o that they cover the entire bottom of dish in single layer, you can remove the crust if you want to, but you do not have to).
• In a mixing bowl add your eggs, and beat until mixed well.
• Add the cream and mix in
• Add the rest of the ingredients listed above
• Pour over bread layer in your baking dish
• Bake 35-40 minutes or until a knife inserted near the center comes out clean.
• Let rest for 5 minutes, then serve.

ZUCCHINI QUICHE WITH BACON AND HASH BROWN CRUST

Steps:

• Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.

FLUFFY ZUCCHINI QUICHE

Steps:

• In a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini. , Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHEESY ZUCCHINI QUICHE

Steps:

• Butter a 9-inch pie plate and press the crumbs into it to make a crust.
• Preheat the oven to 350°F degrees.
• Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
• In a saucepan, melt margarine.
• Add flour; stir well.
• Add milk slowly stirring all the time.
• Cook until thickened.
• Stir in the cheese, egg and salt and pepper.
• Gently mix in the zucchini.
• Ladle into the bread crumb crust.
• Bake in 350°F degree oven for 35 minutes.

CRESCENT ROLL ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes.
• Heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, Italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. Drain any excess liquid from zucchini. Remove skillet from heat and cool, 15 to 20 minutes.
• Whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, Havarti cheese, and nutmeg. Season with salt and pepper.
• Unroll crescent roll dough and tear sheet in half. Press each half into the prepared baking dishes, forming a crust. Pour egg mixture evenly into each crust.
• Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

BREAD CRUST ZUCCHINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
• In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
• In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
• Bake 30 minutes in the preheated oven, until firm in center.