Zucchini And Mushroom Quiche Recipes

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CHEESY ZUCCHINI QUICHE



Cheesy Zucchini Quiche image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
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

Steps:

  • 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 crust 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.

Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CRUSTLESS ZUCCHINI QUICHE RECIPE



Crustless Zucchini Quiche Recipe image

Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.

Provided by The Mediterranean Dish

Categories     Entree

Time 45m

Number Of Ingredients 13

1 medium tomato sliced into thin rounds
Private Reserve extra virgin olive oil
1 zucchini, sliced into rounds (about 8 ounces sliced zucchini)
3 shallots, sliced into rounds (about 3.5 ounces sliced shallots)
Kosher salt and pepper
1 tsp sweet Spanish paprika, divided
1/2 cup part-skim shredded mozzarella (nearly 2 ounces)
2 tbsp grated Parmesan (about 0.35 ounces)
3 large eggs, beaten
2/3 cup skim milk
1/4 tsp baking powder
1/2 cup white whole wheat flour OR all-purpose flour (about 2 ounces), sifted
1/4 cup packed fresh parsley (about 0.2 ounces)

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
  • Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
  • Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
  • In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
  • Pour egg mixture into the pie dish on top of the cheese mixture.
  • Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

Nutrition Facts : ServingSize 1 slice, Calories 145 calories, Sugar 3.3 g, Sodium 252.2 mg, Fat 5.6 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 16.5 g, Fiber 2.4 g, Protein 8.4 g, Cholesterol 75.2 mg

ZUCCHINI AND MUSHROOM QUICHE



Zucchini and Mushroom Quiche image

Make and share this Zucchini and Mushroom Quiche recipe from Food.com.

Provided by Sous Chef Sue

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb bacon, cut into 1-inch pieces
1/2 cup onion, minced
3 tablespoons butter
1/2 lb mushroom, sliced
1 tablespoon flour
1/2 lb zucchini, sliced into coins
1 cup swiss cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream
9 inches pie crusts

Steps:

  • Preheat over to 425 degrees F.
  • Cook bacon until crisp; drain and set aside.
  • Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool.
  • Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese.
  • Combine eggs, milk, salt and pepper. Pour over vegetables.
  • Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned.
  • Serve warm.

Nutrition Facts : Calories 389.2, Fat 30.9, SaturatedFat 12.2, Cholesterol 124.6, Sodium 593.5, Carbohydrate 15.7, Fiber 1.6, Sugar 1.8, Protein 12.6

TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis, plus 1/3 cup (50 grams) diced
6 large eggs
⅓ cup diced tomato
⅓ cup mushroom, diced
½ cup milk
salt, to taste
pepper, to taste
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips.
  • In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
  • Add a bit of crumbled feta to each zucchini cup.
  • Divide the egg mixture evenly among the cups.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams

MUSHROOM, LEEK, AND ZUCCHINI GRATIN



Mushroom, Leek, and Zucchini Gratin image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
  • Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
  • Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
  • Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
  • Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
  • Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

CREAMY ZUCCHINI QUICHE



Creamy Zucchini Quiche image

Make and share this Creamy Zucchini Quiche recipe from Food.com.

Provided by yooper

Categories     Savory Pies

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 unbaked pastry shell (9 to 10 inches)
2 tablespoons Dijon mustard
3 cups grated zucchini
salt
8 large mushrooms, sliced
2 tablespoons butter
2 cups grated monterey jack cheese
1 (8 ounce) package cream cheese
1/2 cup whipping cream
2 egg yolks
1 egg
salt and pepper

Steps:

  • Preheat oven to 450.
  • Spread the bottom of the pastry shell with the mustard and bake for 10 minutes.
  • Cool.
  • Reduce oven heat to 350.
  • Place zucchini in colander, sprinkle with salt and drain for 5 minutes.
  • Saute the mushrooms in butter.
  • Sprinkle one cup of Jack cheese in the bottom of the pastry shell.
  • Spoon mushrooms on top.
  • Squeeze zucchini to remove the excess moisture.
  • Place in the shell, separating and fluffing with fingers.
  • Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper.
  • Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
  • sprinkle the remaining Jack cheese on top.
  • Bake in a 350-degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
  • Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 429.7, Fat 36.1, SaturatedFat 18.6, Cholesterol 149.2, Sodium 448.6, Carbohydrate 14.6, Fiber 1.6, Sugar 2.8, Protein 13.2

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