Best Panko Zucchini Quiche Recipes

PANKO ZUCCHINI QUICHE

Steps:

• 1. Preheat Oven to 400f. Line a large baking dish (pyrex is amazing) with baking spray.
• 2. Cut Zucchini in halves, removing ends and then slice zucchini long ways into thin "sheets". Save the rest of the zucchini for more layers to come. Slice all other veggies into small cubes.
• 3. Brown the potato, onion, mushroom, basil and 1/2 the peppers in a skillet. After the veggies are browned, turn off heat and let sweat for 3 minutes.
• 4. Lay the browned veggies over the first layer of zucchini in your baking pan.
• 5. Whisk eggs and the rest of your peppers and all your delicious spices and garlic into a large bowl. Pour mixture over the second layer of zucchini in your baking dish.
• 6. Shake panko crumbs over the entire dish. Sprinkle additional salt, pepper and italian spices as desired (its okay, go nuts!).
• 7. Cover dish with foil ("shiny side down" I can hear my mom saying still....) and bake for 20 minutes. Uncover and continue for 10 minutes. Make 6 large servings. Tip for Kids: Cover with some ketchup like you would for meatloaf post bake to add a familiar flavor for the young ones.

CRUSTLESS ZUCCHINI QUICHE

Steps:

• 1. Mix Bisquick, zucchini, oil, eggs, onion, parmesan cheese, cheddar cheese, salt, pepper, and garlic powder in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
• 2. Pour into a greased pie plate.
• 3. Bake at 350 degrees for 40 minutes.

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.