CHEESY ZUCCHINI QUICHE
This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.
Provided by Karen Rankin
Categories Healthy Feta Cheese Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
- Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
- Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.
- Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 9.2 g, Cholesterol 228.5 mg, Fat 18.7 g, Fiber 1.3 g, Protein 15 g, SaturatedFat 9.3 g, Sodium 360 mg, Sugar 5.1 g
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY ZUCCHINI QUICHE
Make and share this Cheesy Zucchini Quiche recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 9-inch pie plate and press the crumbs into it to make a crust.
- Preheat the oven to 350°F degrees.
- Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
- In a saucepan, melt margarine.
- Add flour; stir well.
- Add milk slowly stirring all the time.
- Cook until thickened.
- Stir in the cheese, egg and salt and pepper.
- Gently mix in the zucchini.
- Ladle into the bread crumb crust.
- Bake in 350°F degree oven for 35 minutes.
ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
- Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CHEESY ZUCCHINI
My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.
Provided by HEP MEP
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a large saucepan, bring water, boullion and salt to a boil.
- Add zucchini.
- Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
- Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
- Layer the remaining zucchini and cheeses.
- Broil for 1 or 2 minutes until cheese melts and bubbles.
Nutrition Facts : Calories 209.6, Fat 13.5, SaturatedFat 8.2, Cholesterol 40.8, Sodium 1158.3, Carbohydrate 9.3, Fiber 2.7, Sugar 4.7, Protein 15
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
- Bake in preheated oven until eggs are set, about 30 minutes.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g
ZUCCHINI QUICHE
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
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
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.
CHEESY ZUCCHINI BITES
Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Stir together all ingredients. Spread in pan.
- Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
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4.5/5 (42)Total Time 1 hrCategory Breakfast, Brunch, Lunch, Main CourseCalories 357 per serving
- Prepare pie crust: Combine flour, salt and pepper, oregano and basil in a food processor. Add in butter, cut into cubes and pulse until there is a pea resemblance - continue pulsing while adding cold water. The dough will begin to stick together.
- Form the dough and refrigerate: Flour your work surface and roll out the dough, then kneading until it comes together - do not knead too much. Form dough into a disc shape, wrap in plastic wrap and put in the fridge for 30 minutes.
- Make the filling: In a medium skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to sauté for 3-4 minutes - once soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.
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Ratings 5Calories 222 per servingCategory Main Dish
- MAKE ZUCCHINI FILLING: In large skillet over medium-low heat, heat oil until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender and zucchinis have released their liquid, about 7 minutes. Uncover and cook until bottom of pan is dry, stirring often, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.
- MAKE CUSTARD: In large bowl whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling and fontina and Parmesan cheeses. Place unbaked pie crust on top of baking sheet, and pour mixture into unbaked pie crust.
- BAKE QUICHE: Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
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