Zucchini 3-Cheese Quiche

Submitted by Kathy228

"Everyone will enjoy this. Especially cheese lovers. I use a full cup of cheddar, 1/2 cup swiss and provolone or mozzarella for the rest. Any combination will do. I cobbled this recipe together from several that I enjoyed."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 1 pie
• Serves: 4-6

ingredients

• 1⁄2 - 3⁄4 cup plain breadcrumbs
• 1⁄4 cup parmesan cheese, grated (optional)
• 1 tablespoon butter
• 1 medium onion, chopped
• 3 cups zucchini, sliced
• 1 cup yellow squash, sliced
• 1 medium red bell pepper, coarse chopped
• 1 teaspoon salt
• 1 teaspoon dried basil
• 3⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon dried tarragon
• 2 1⁄2 cups cheese, shredded
• 3 eggs
• 1 tablespoon flour

directions

1. Grease the bottom and up one inch, a deep dish, 9" pan. Evenly sprinkle on the breadcrumbs.
2. Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven.
3. While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside.
4. In a large pan, sautee the onions in the butter until soft.
5. Add the squash and red peppers.
6. Add all the sesonings.
7. Simmer til squash are just slightly tender. Remove from heat.
8. In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well.
9. Pour the egg-cheese mixture into the pan with the zucchini and gently combine.
10. Spoon the filling into the prepared pan, sprinkle with paprika if desired.
11. Bake for 30 minutes or until a test knife comes out clean.
12. Remove from oven and let set for 15-20 minutes before cutting.

Reviews

[gwojtowicz]

Very good i really like this one and will make it often especially when i entertaine the ladies.

 

[Roxygirl in Colorado]

I read about this on a forum for ways to have "main dish squash recipes." This had a wonderful French/Italian flavor. I used reg mozz and a mozz blend (provolone, parmesan, etc) and loved the taste and creaminess of it. I cooked my onions and squash until some of it browned, since I prefer it that way. When I read "deep dish" pan I used a deep cake tin, which I think the high sides of the pan kept it from rising as much as the photo. I will use a reg. Pyrex next time. Thanks Kathy, for posting! Roxygirl

 

[WI Cheesehead]

Made for dinner, but accidentally used 1/2 tsp Herbes de Provence instead of tarragon! So I put the tarragon in anyways. Don't know if the added spice changed the flavor. It was somewhat licoricy. I used 1 C cheddar and 1 C mozzarella, and 1 T margarine. I'll have to try again w/out the added spice! Didn't use the bell pepper, but would try it next time.

 

[E.A.4957]

Made this for dinner last night, but it would be great for breakfast/brunch. I altered the recipe a bit my using 1/2 cup of breadcrumbs and 1 1/2 cups of cheese to cut back on the calories. I also omitted the red pepper as I don't care for them and added an extra egg. It was great. Thanks for sharing.

 

[April1]

I made this for supper last night. I liked it alot. I made some substitutions......I sprayed my baking dish with cooking spray as it didn't say how to grease it, I only used 1/2 cup of bread crumbs, but I used italian as that is what I had on hand, I didn't use the butter to saute the onions in, I used butter flavored cooking spray, I used egg substitute, 1/2 cup shredded swiss and 2 cups of shredded fiesta blend and I used 1 tablespoon of whole wheat flour, by doing these substitutes I cut the calories down a great deal and it was all very good, doing it may way I wouldn't change a thing as all the recipes I try I like to try and make them low calorie low fat and healthier for my family. I bet this would be great meal made without modifications. I'm going to try the leftover for lunch, but I think that I am going to add some tuna with it. Thanks for sharing.