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.
ZUCCHINI CRUSTLESS QUICHE
This is a yummy crustless quiche.
Provided by sparrish
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a quiche dish or a 9-inch pie pan, and set aside.
- Place the zucchini, onion, eggs, Parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. Place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture.
- Scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 19.4 g, Cholesterol 130.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 19.7 g, SaturatedFat 3 g, Sodium 794.8 mg, Sugar 3.3 g
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
ZUCCHINI AND MUSHROOM SKILLET
Make and share this Zucchini and Mushroom Skillet recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half and then into 1 inch pieces.
- Heat enough olive oil to saute in a heavy skillet over medium high heat.
- Add zucchini, mushrooms, onion and garlic.
- Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
- Stir in oregano and salt and pepper to taste.
Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5
CALIFORNIA QUICHE
A veggie lover's egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts.
Provided by Sheila Thigpen
Categories Breakfast
Time 55m
Number Of Ingredients 12
Steps:
- Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
- Preheat the oven to 425 degrees.
- Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 - 3 minutes.
- Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
- Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. Sprinkle evenly with Monterey Jack cheese.
- Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
- Bake at 425 degrees for 15 minutes. *
- Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.
Nutrition Facts : ServingSize 10 Servings, Calories 198 kcal, Carbohydrate 14 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 289 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g
ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE
Provided by Food Network
Time 50m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
- Sauté onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
- Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree F oven for 15 minutes, until the cheese browns.
SPINACH AND ZUCCHINI CRUSTLESS QUICHE
Steps:
- Preheat your oven to 350º F.
- Dice your onions.
- Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
- In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
- Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
- Bake for 35 to 40 minutes or until puffed up and golden brown on top.
- Let it cool for 5 minutes before cutting. Serve and enjoy!
Nutrition Facts : Calories 95 kcal, Carbohydrate 3 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 292 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
ZUCCHINI AND MUSHROOM QUICHE
Make and share this Zucchini and Mushroom Quiche recipe from Food.com.
Provided by Sous Chef Sue
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 425 degrees F.
- Cook bacon until crisp; drain and set aside.
- Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool.
- Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese.
- Combine eggs, milk, salt and pepper. Pour over vegetables.
- Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned.
- Serve warm.
Nutrition Facts : Calories 389.2, Fat 30.9, SaturatedFat 12.2, Cholesterol 124.6, Sodium 593.5, Carbohydrate 15.7, Fiber 1.6, Sugar 1.8, Protein 12.6
CARROT & ZUCCHINI QUICHE
Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
- Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips.
- In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
- Add a bit of crumbled feta to each zucchini cup.
- Divide the egg mixture evenly among the cups.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams
ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE
Provided by Food Network
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
- Saute onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
- Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree oven for 15 minutes, until the cheese browns.
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- Give shredded zucchini a good squeeze to extract as much water as possible. I do it by placing zucchini into a linen towel and wringing into a ball (save the liquid for soup or smoothies). Transfer to a medium bowl and set aside.
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4.5/5 (41)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.
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Estimated Reading Time 3 mins
- Saute the mushrooms and shallots in 1T of butter and 1T of olive oil. Cook until the mushrooms have released some of their moisture and the shallots are soft and translucent. Set them aside to cool a bit.
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Category Brunch, LunchEstimated Reading Time 4 mins
- To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts forming a ball. Flatten the ball into a disk, cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven at 375F/ 190C. On lightly floured surface, roll the dough into 11-inch round. Transfer to 9-inch pie plate and trim off excess dough. Tuck edge of dough under and line it with baking paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove baking paper and weights. Bake another 10 to 15 minutes, or until edge is golden and bottom is no longer raw. Remove from over and allow to cool slightly on side.
- In medium pan, heat olive oil and add sliced mushrooms and zucchini. Cook 10 minutes, or until browned, stirring occasionally. Remove from stovetop and stir it into custard. Pour into the prepared crust and bake in the oven 30 to 40 minutes or until center is just set. Cool 15 minutes. Serve warm or at room temperature.
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- Salt the zucchini with a pinch of salt and allow to drain in a colander for 10 minutes. Squeeze out any excess liquid.
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5/5 (26)Total Time 1 hr 10 minsCategory Breakfast, DinnerCalories 314 per serving
- Place the zucchini in a colander and sprinkle with ½ tsp salt. Thoroughly mix salt into zucchini with your hands. Let sit for 10 minutes. Grate the cheese.
- Rinse the zucchini with running water very thoroughly. With clean hands, squeeze out as much liquid from the zucchini as you can. Place the zucchini into a medium bowl and mix well with the dried dill and chives.
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From 31daily.com
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- Preheat the oven to 350ºF. Clean the mushrooms and slice thinly. Chop the green onions and mince the garlic.
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