Best Italian Zucchini Quiche Recipes

Italian Tomato Zucchini Quiche image

Provided by Bergy

Time 58m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups zucchini, skin on, thinly sliced
1 cup onion, thinly sliced
2 garlic cloves, minced (optional)
3 tablespoons olive oil
1 teaspoon salt
2 medium tomatoes, peeled and chopped
1 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
2 cups small curd cottage cheese
3 eggs, beaten
3/4 cup milk
1/2 cup mozzarella cheese, grated
1 (10 inch) pie shells, unbaked

Steps:

In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
Mix together the eggs, milk and cottage cheese; mix well.
Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
Bake in 350°F oven for 35 minutes.
Sprinkle on the cheese and return to the oven to melt the cheese.
Warm the tomato sauce and serve with the quiche wedges.

Italian Zucchini Quiche image

Provided by Bergy

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups zucchini, thinly sliced
1 cup onion, thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
2 medium tomatoes, peeled and chopped
1 cup tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1 jalapeno pepper, chopped (optional)
2 cups small curd cottage cheese
3 eggs
3/4 cup milk
1/2 cup mozzarella cheese, grated (you may use low fat)
1 unbaked 10-inch pie shell

Steps:

Heat oven to 350°F.
Heat the olive oil in a skillet and saute zucchini, onions and garlic.
Season with salt and set aside.
Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
Place zucchini mixture in the pie shell.
Add egg mixture and 4 tbsp of the tomato sauce.
Bake 35 minutes or until set.
Sprinkle with the mozzarella, return to the oven until cheese melts.
Heat tomato sauce and serve with the quiche.

Nutrition Facts : Calories 404.7, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.6, Sodium 1303.2, Carbohydrate 29.9, Fiber 3.6, Sugar 9.8, Protein 19.7

ITALIAN ZUCCHINI QUICHE image

Number Of Ingredients 13

4 c thinly sliced unpeeled zucchini
1 c coarsely chopped onion
1/4 c margarine
1/2 c chopped parsley or 2 T dried flakes
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t sweet basil leaves
1/4 t oregano leaves
3 eggs, well beaten (or equivalent amount Egg Beaters)
8 oz (2 c) shredded jack or Mozzarella cheese
1 can (8 oz) refrig. crescent rolls
2 t Dijon or prepared mustard

Steps:

Microwave first 3 ingredients until zucchini is crisp tender. Stir in seasonings. Blend eggs & cheese. Add vegetables. Separate crescent rolls. Place in ungreased 11" quiche pan or 10" pie dish or 12"x8" baking dish, lining sides also. Spread crust with mustard. Pour in mixture. Bake at 375 degrees for 18-20 min or until inserted knife comes out clean. If crust gets too brown, cover with foil during last 10 min. Let stand 10 min. before serving.