Best Zucchini Quiche Recipe Genius Kitchen Recipes

ZUCCHINI QUICHE RECIPE

Steps:

• Chop the basil.
• Dice the onions.
• Grate the zucchini. Squeeze between paper towels to remove excess water.
• Place onion and zucchini in a skillet over Medium heat.
• Saute onions and zucchini until tender
• Drain off excess oil. Set aside to cool.
• Place eggs in a mixing bowl. Whisk well.
• Add heavy cream.
• Add basil.
• Add paprika.
• Add nutmeg.
• Add salt.
• Whisk together well.
• Add the cooled zucchini and onions.
• Stir to fully combine.
• Pour mixture into pie shell.
• Bake at 350F degrees for 40-45 minutes until done.
• Test with toothpick for doneness.
• Remove from oven and let cool 10 minutes.
• Slice and serve.
• Enjoy!

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

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:

• 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.

ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.
• In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.
• Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.

ZUCCHINI MOZZARELLA QUICHE

Steps:

• Sauté zucchini, onion and garlic in olive oil until tender.
• Season with salt.
• Cover bottom of pie crust with this mixture.
• Combine remaining ingredients and pour into pie shell.
• Bake in preheated oven at 375° for 30-35 minutes until custard is set.
• Serve hot or cold.
• I have had this hot and cold and is good either way!