Best French Courgette Zucchini Quiche Recipes

FRENCH COURGETTE (ZUCCHINI) QUICHE

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.

CHEESY ZUCCHINI QUICHE

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.

ZUCCHINI QUICHE

Steps:

• Saute onion in butter until golden.
• Mix cheese with zucchini and onion.
• Add the remaining ingredients, Mix well.
• Pour into a 9-inch greased pie plate. (No crust needed!)
• Bake at 350 degrees for about 30-35 minutes or until center is set.
• Serve with a salad for a light meal.

ONE-SKILLET CRUSTLESS ZUCCHINI QUICHE

Steps:

• Heat oil in large iron skillet.
• Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
• Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
• Turn off heat.
• Add beaten eggs to vegetables and mix well.
• Sprinkle cheese on top and put skillet into oven.
• Bake at 400 F for 25 minutes.
• Cut into wedges to serve.

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.

CRUSTLESS ZUCCHINI QUICHE

Steps:

• Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
• Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.