ZUCCHINI QUICHE

Zucchini Quiche image

I make this recipe for almost any occasion-it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! -Dorothy Collins, Winnsboro, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 pound zucchini, thinly sliced
2 tablespoons butter
1 pie shell (9 inches), baked
1-1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Steps:

Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 306 calories, Fat 21g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 499mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

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