Nana's Zucchini Quiche

Nana's Zucchini Quiche

4everwill

"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
Serving size has been adjusted!
Original recipe yields 6 servings

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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Reviews

Read all 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 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...

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....

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.

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!

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