Zucchini quiche is a delicious way to use an abundance of zucchini, and it freezes well. You may want to double the recipe and freeze an extra quiche for later use.
Zucchini Quiche
Zucchini quiche is a delicious way to use an abundance of zucchini, and it freezes well.
Ingredients
- 4 cups zucchini, thinly sliced
- 1 cup onion, thinly sliced
- 2 Tbsp butter
- 2 eggs
- 2 tsp dried parsley flakes
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp pepper
- 2 cups Mozzarella cheese, shredded
- 1 tsp yellow mustard
- 1 pie crust, uncooked
Instructions
- Preheat oven to 400°F.
- Sauté zucchini and onion in melted butter in a large fry pan until tender.
- In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
- Spread mustard over pastry shell; add egg mixture.
- Bake, uncovered, for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover crust edges with foil after 25 minutes if they are starting to brown.)
- Let stand for 5 minutes before cutting to allow time to set.
Notes
This quiche freezes well so you may want to double the recipe and make an extra quiche for the freezer for later use. To use frozen quiche: Thaw in the refrigerator and bake at 400°F for 35-40 minutes or until a knife inserted near the center comes out clean. Cover edges of crust with foil if they begin to get too brown.
Nutrition
Calories: 323kcal | Carbohydrates: 20g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 616mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 17mg | Calcium: 223mg | Iron: 2mg
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