Zucchini Tomato Quiche Food

ITALIAN TOMATO ZUCCHINI QUICHE

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

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.

ZUCCHINI AND TOMATO QUICHE

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.

ZUCCHINI QUICHE

Steps:

• Saute onion in butter until golden.
• Mix cheese with zucchini and onion.
• Add the remaining ingredients, Mix well.
• Pour into a 9-inch greased pie plate. (No crust needed!)
• Bake at 350 degrees for about 30-35 minutes or until center is set.
• Serve with a salad for a light meal.

ITALIAN ZUCCHINI QUICHE

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.