Recipe by Lilacs
"Quick and easy."
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1 (9 inch)
pie shell, unbaked
shredded Cheddar cheese
I didnt follow this recipe exactly, i sauteed onions in a tsp of olive oil on low heat until they were clear. After i layered the zucchini on the pie crust i sprinkled the onions on top. I then added the egg mixture, which i put a sprinkle of salt and pepper in. It was great!
I am giving this recipe 2 stars, one for quick and one for easy. I was planning on serving this at a New Years Eve gathering so i might try it again, with the recommendations of the other reviewers. I'll add some sauted onion, cheese inside of the egg mixture and a little garlic salt, for more flavor.
The only thing I did different was add a little of the cheese to the egg mixture with a touch of salt and pepper. It was awesome!! ....and EASY
This is easy, and you have to understand that you sacrifice taste for ease of prep and cooking. This as written is OK and makes a decent breakfast. The sharp cheddar and some salt/pepper to taste gives it some needed flavor, and it sets up nicely. I did take it down to 325 and let it bake for another 10 minutes, and the crust did not burn. If you want to spruce it up, you certainly can. This recipe screams for needing some sauteed onions and garlic. However, I didn't have the time to do that this time. If I were going to make this for guests, I would take the time to add some other ingredients/spices or find a more complicated recipe. Thanks Lilacs, I had a good breakfast this morning, and my toddler ate it up too.
This was okay but not great. I sauteed some onions and added those as a layer above the zucchini. I also added salt and pepper to the eggs before pouring them into the dish. The flavor was good. For some reason my pie crust didn't cook through all the way on the bottom. I might tweak this one some more again next time...maybe add some peppers or other seasoning.
It was a great start and I incorporated the advice of the other comments. Added salt and pepper, grated onions on top and I used Mozerella and parmesan instead of cheddar. Delicious and a great way to use the large zucchini. Baked at 325 for 40 minutes
I thought it was great, but I did add some salt, pepper, and turmeric on the zucchini before adding the eggs. Will definitely make it again.
As a person who really doesn't like to cook, this was a GREAT recipe! it was real easy and tasted great! the only thing was, after 30 minutes, it was still very sloshy. I ended up cooking it 50 minutes and it was perfect, (except it was a little long for the crust.)
* Percent Daily Values are based on a 2,000 calorie diet.
Easiest Zucchini Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 198
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