CHEESY ZUCCHINI QUICHE
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
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
- Bake in preheated oven until eggs are set, about 30 minutes.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g
FRENCH COURGETTE (ZUCCHINI) QUICHE
This is another good way to use up all that summer-time abundance of zucchini. This quiche is served hot.
Provided by Pesto lover
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
- Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
- Preheat oven to 400°F
- In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
- Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
- Spread half of the cheese and the bacon over the bottom of the pie shell.
- Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
- Place pie shell on a cookie sheet.
- Carefully pour custard mixture into pie shell.
- Sprinkle with the rest of the cheese and bacon.
- Bake on center shelf for 15 minutes.
- Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
- Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.
ZUCCHINI QUICHE
This is a yummy side dish that we have almost once aweek. Good with chicken dinners. My girls like it cold the next day for a snack.
Provided by Janet
Categories Breakfast and Brunch Eggs
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.
- In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.
- Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.4 g, Cholesterol 128.9 mg, Fat 20.1 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 635.1 mg, Sugar 2.1 g
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