"Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce..." — 4everwill
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unbaked 9-inch pie crust
1 1/2 pounds
zucchini, thinly sliced
1 3/4 cups
shredded mozzarella cheese
1 1/4 cups
freshly ground black pepper to taste
I made this following the recipe pretty closely. Used quite a bit more seasoning than called for and a blend of pepper jack, havarti and sharp cheddar as I'm not much a fan of mozzarella. The pie is very creamy, not wet at all and the vegies on top get a little browned. I liked the flavor a lot; being in a fall mode. Is very filling & would make a great brunch, lunch or dinner dish.
Very tasty. However, it was a bit runny. Next time, I'll reduce the half-and-half to 1/2 C, not 3/4 C. (Actually I used milk, and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini, since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach, which added some lovely green to the quiche. Yum!
I have made this recipe several times, only it was under a different submission. I came back to make it yet again today, and the old recipe was gone, but this one had appeared. Either way, delicious quiche and I don't change a thing.
Very nice and moist. The vegetables are perfect. I didn't add mushrooms (just MR'd out lately). What a nice taste the ricotta was.
* Percent Daily Values are based on a 2,000 calorie diet.
Nana's Zucchini Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 268
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