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1 of

Zucchini Quiche

By: Dorothy Collins

"I make this recipe for almost any occasion - it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer...all for this quiche!"

Rate/Review | Read Reviews (82)

6,489 Saves

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions

Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.