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.
CARROT & ZUCCHINI MINI QUICHES
Quick and easy carrot zucchini mini quiches. Perfect for snacks, a quick on-the-go breakfast or even to pack in a lunchbox for work or school.
Provided by Laura Fuentes
Time 26m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F (180C) and grease a mini cupcake pan.
- In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
- In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
- Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Nutrition Facts : ServingSize 4 mini quiches, Calories 94 calories, Sugar 1g, Sodium 196.6mg, Fat 6.8g, SaturatedFat 3.5g, TransFat 0.1g, Carbohydrate 2.1g, Fiber 0.5g, Protein 5.8g, Cholesterol 130.2mg
CRUSTLESS CARROT ZUCCHINI QUICHE
Easy and quick breakfast quiche, made with just five ingredients.
Provided by Michal Martinek
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
- Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
- Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
- Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
- Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.
ZUCCHINI QUICHE RECIPE
A very simple and easy Zucchini Quiche. Easy to prepare and great for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.
Provided by Steve Gordon
Number Of Ingredients 9
Steps:
- Chop the basil.
- Dice the onions.
- Grate the zucchini. Squeeze between paper towels to remove excess water.
- Place onion and zucchini in a skillet over Medium heat.
- Saute onions and zucchini until tender
- Drain off excess oil. Set aside to cool.
- Place eggs in a mixing bowl. Whisk well.
- Add heavy cream.
- Add basil.
- Add paprika.
- Add nutmeg.
- Add salt.
- Whisk together well.
- Add the cooled zucchini and onions.
- Stir to fully combine.
- Pour mixture into pie shell.
- Bake at 350F degrees for 40-45 minutes until done.
- Test with toothpick for doneness.
- Remove from oven and let cool 10 minutes.
- Slice and serve.
- Enjoy!
CARROT & ZUCCHINI QUICHE
Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
- Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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
CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.
Provided by Chef Netteski
Categories Lunch/Snacks
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
- In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
- Stir in cheese, carrots, zucchini and bell pepper.
- Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
- Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!
Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
SQUASH QUICHE
This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.
Provided by Taste of Home
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 313 calories, Fat 20g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love