Nana's Zucchini Quiche

Nana's Zucchini Quiche

4everwill 1

"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

1 h 30 m servings 453 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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 pi...

Most helpful critical review

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....

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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 pi...

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 perf...

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....

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, delic...

Taste is good, but mine did not turn out like the picture. I could only fit 1 cup of mozzarella into the pie and my filling was still dripping over the sides. I would recommend grating the zucch...

My whole family loves this! It's a great way to use up zucchini, too.

Excellent!!!!

One of the better quiches I have had! Delicious!

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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