Nana's Zucchini Quiche Recipe - Allrecipes.com
Nana's Zucchini Quiche Recipe
  • READY IN hrs

Nana's Zucchini Quiche

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"Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce..."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.
  3. Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.
  4. Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.
  5. Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2012

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.

 
Most Helpful Critical Review
Jun 13, 2013

I accidentally only bought 1 lb of zucchini and if there was 1/2 lb more it would have been way too much (1 lb was almost too much). The pie pan was overflowing and it took 1-1/2 hours to cook. It was good but seemed to be missing something.

 

6 Ratings

Mar 11, 2013

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!

 
Oct 07, 2012

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.

 
Aug 25, 2013

One of the better quiches I have had! Delicious!

 
Mar 08, 2013

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.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 824 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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