NANA'S ZUCCHINI QUICHE

Nana's Zucchini Quiche image

Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce...

Provided by 4everwill

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h30m

Yield 6

Number Of Ingredients 15

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Ingredients

1 unbaked 9-inch pie crust
2 tablespoons butter
1 ½ pounds zucchini, thinly sliced
1 cup shredded carrots
1 cup chopped mushrooms
1 ¾ cups shredded mozzarella cheese
1 ¼ cups ricotta cheese
⅔ cup half-and-half
4 eggs, beaten
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
freshly ground black pepper to taste
¼ teaspoon paprika

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.
Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.
Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.
Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 22.3 g, Cholesterol 165.2 mg, Fat 25.8 g, Fiber 3.2 g, Protein 16.9 g, SaturatedFat 11.3 g, Sodium 760.3 mg, Sugar 3.8 g