CRUSTLESS ZUCCHINI QUICHE RECIPE
Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.
Provided by The Mediterranean Dish
Categories Entree
Time 45m
Number Of Ingredients 13
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.)
Nutrition Facts : ServingSize 1 slice, Calories 145 calories, Sugar 3.3 g, Sodium 252.2 mg, Fat 5.6 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 16.5 g, Fiber 2.4 g, Protein 8.4 g, Cholesterol 75.2 mg
ZUCCHINI TOMATO QUICHE
Make the best of the summer's bounty with this zucchini tomato quiche. With fresh grated zucchini, colorful cherry tomatoes, basil, and Parmesan, it's just the thing for brunch, or a make-ahead breakfast or lunch.
Provided by Elise Bauer
Categories Breakfast Brunch Make-ahead
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes. Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights-either sugar, dry rice, or dry beans. (I prefer to use sugar). Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust .) Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
- Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly. Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.
ITALIAN ZUCCHINI QUICHE
I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish.
Provided by Bergy
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Heat the olive oil in a skillet and saute zucchini, onions and garlic.
- Season with salt and set aside.
- Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
- Place zucchini mixture in the pie shell.
- Add egg mixture and 4 tbsp of the tomato sauce.
- Bake 35 minutes or until set.
- Sprinkle with the mozzarella, return to the oven until cheese melts.
- Heat tomato sauce and serve with the quiche.
Nutrition Facts : Calories 404.7, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.6, Sodium 1303.2, Carbohydrate 29.9, Fiber 3.6, Sugar 9.8, Protein 19.7
ZUCCHINI AND TOMATO QUICHE
Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
- Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
- In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
ITALIAN TOMATO ZUCCHINI QUICHE
Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Recipe #11326. Nice tasty quiche.
Provided by Bergy
Categories Lunch/Snacks
Time 58m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
- Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
- Mix together the eggs, milk and cottage cheese; mix well.
- Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
- Bake in 350°F oven for 35 minutes.
- Sprinkle on the cheese and return to the oven to melt the cheese.
- Warm the tomato sauce and serve with the quiche wedges.
CRUSTLESS ZUCCHINI AND TOMATO QUICHE
Make and share this Crustless Zucchini and Tomato Quiche recipe from Food.com.
Provided by Annette1
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté zucchini and onion until soft.
- Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
- Add salt and pepper, oregano, and then top with shredded cheese.
- Combine eggs and milk pour on top.
- Bake at 350°F for 45 minutes or until set.
Nutrition Facts : Calories 145.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 97.3, Sodium 272.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 7.5
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
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.
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