Zucchini Quiche

zucchini quiche

zucchini quiche

Zucchini is very easy to prepare, has very few calories, and is a very nutritional vegetable base for any quiche ingredients.

The zucchini in quiche adds consistency and nutrients, while absorbing the flavors of other ingredients in the quiche. When choosing ingredients to add to the quiche, zucchini matches well with these ingredients: basil, cayenne, cilantro, dill, eggplant, garlic, lemon, marjoram, onions, oregano, pesto, parsley, pine nuts, rosemary, sage, tarragon, thyme, vinegar, tomatoes, and cheeses.

Zucchini Quiche is not only delicious, but also offers a variety of health benefits. A diet with zucchini helps to lower cholesterol, and provides antioxidants and fiber to help prevent cancer. Zucchini has anti-inflammatory properties, and is a potassium-rich vegetable, which helps to lower blood pressure.

Zucchini and Cheese Quiche Recipe

This zucchini quiche recipe takes approximately 80 minutes to make, including preparation and cooking time, and serves six people. It is baked with a crust, however, the crust is optional.

Ingredients:

9-inch, unbaked pie crust (optional)

2 tablespoons butter or margarine

1 lb thinly-sliced zucchini

1 ½ cups shredded mozzarella cheese

1 cup ricotta cheese

½ cup cream

3 lightly-beaten eggs

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon garlic powder

dash of pepper

paprika (sprinkled on top)

Preparation:

Preheat oven to 425 degrees.

Place pastry in pie plate, and prick pastry bottom with a fork.

Bake pastry for 7 minutes, remove, and reduce oven heat to 350 degrees.

Saute zucchini in butter or margarine in a small skillet until tender, and drain.

Place half of the sautéed zucchini into the pie crust and sprinkle with mozzarella cheese.

In a medium bowl, combine ricotta cheese, cream, eggs, and remaining ingredients (except paprika).

Pour into crust, over zucchini and mozzarella cheese.

Arrange the extra zucchini slices over the top, and sprinkle with paprika.

Bake for 45 minutes, or until set.

Vegetarian Zucchini Quiche Recipe

making zucchini quiche

making zucchini quiche

 

 

This recipe also serves six people, and total time of preparation and baking is approximately 70 minutes. It is full of nutrients, and if you have other vegetables which need to be used.  Broccoli can be a delicious addition to this quiche.

 

 

 

 

Ingredients:

9-inch, unbaked pastry shell (optional)

1 ½ cups chopped onion

1 medium, chopped green pepper

1 cup chopped tomatoes

½ – 1 cup chopped zucchini

½ cup sliced, fresh mushrooms

2 tablespoons butter or margarine

¼ teaspoon curry powder

1 teaspoon salt

½ teaspoon pepper

1 pinch ground cinnamon

5 eggs

¼ cup milk

¼ cup grated Parmesan cheese

Preparation:

Preheat oven to 450 degrees.

Place pastry crust into 9-inch pie plate or casserole dish, and bake at 450 degrees for 5 minutes.

Reduce oven heat to 350 degrees and bake an additional 5 minutes.

Saute green pepper, tomatoes, zucchini, onion and mushrooms in butter or margarine using a large skillet.

Add the curry, salt, pepper, and cinnamon to the vegetables and mix well.

Spoon vegetable mixture into crust.

In a large bowl, beat 5 eggs.

Add milk and cheese to eggs, and mix well.

Carefully pour mixture over vegetables.

Bake at 350 degrees for approximately 45 minutes, or until set.

Remove and let quiche stand for 5 minutes before cutting to serve.

Zucchini Mini Quiche Recipe

zucchine mini quiche

zucchine mini quiche

 

If smaller portions, that can be made ahead of time are desired, this zucchini quiche recipe is just what you need. These are good for appetizers, lunches, or snacks, and may be frozen, to defrost and serve at any time hot or cold. Fresh dill and carrot adds color, and they are really flavorful mini-quiches that are convenient for party appetizers as well as saving for snacks, when you have limited time. They may be served as a meal as well, with salad and fruit as side dishes. They are easy to make, fun to eat, and very delicious.

 

 

 

 

 

Ingredients:

Muffin or mini-muffin tin(s)

2 eggs

¼ cup cream

1 teaspoon Dijon mustard

1 ½ teaspoons fresh, chopped dill or ½ teaspoon dried dill

¼ teaspoon salt

¼ teaspoon ground, black pepper

1-2 thinly-sliced green onions

½ cup grated carrots

½ cup grated zucchini

¾ cup finely shredded Colby/Monterey Jack cheese

Preparation:

Preheat oven to 375 degrees.

Whisk together in a large bowl, eggs, cream, Dijon mustard, dill, salt, and pepper.

Stir in carrot, zucchini and cheese.

Spoon filling mixture into muffin tin, being careful to not overfill.

Bake at 375 degrees for approximately 15 minutes, or until set.

These mini quiches may be made with a crust, by using a 9-inch pastry crust, which is cut into 2-inch rounds with a cookie cutter. Place the rounds into the muffin cups, and gently press down. If using pastry crusts for the mini-quiches, less filling will be needed in each muffin cup. To remove mini-quiches from tin after baking, gently run a sharp knife around the edge of each cup. Zucchini quiche bites with crusts are best served warm, or at room temperature.

Regards,
Jane

Vegetarian Quiche

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