Cheesy Zucchini Quiche

Cheesy Zucchini Quiche created by Janni402

A little different with a bread crumb crust instead of the usual pie crust. Easy to make.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Butter a 9-inch pie plate and press the crumbs into it to make a crust.
  • Preheat the oven to 350°F degrees.
  • Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
  • In a saucepan, melt margarine.
  • Add flour; stir well.
  • Add milk slowly stirring all the time.
  • Cook until thickened.
  • Stir in the cheese, egg and salt and pepper.
  • Gently mix in the zucchini.
  • Ladle into the bread crumb crust.
  • Bake in 350°F degree oven for 35 minutes.
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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
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"A little different with a bread crumb crust instead of the usual pie crust. Easy to make."

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  1. cime1900
    Thank you! I skipped the nutmeg and used half the butter/flour but otherwise followed the recipe. It was delicious. My husband and I finished the whole quiche in one dinner. I didn't love the bread crumb crust but he did - I guess that's a matter of taste. It's certainly easier than a regular crust. Thank you so much, this is a definite keeper!
  2. MarySC
    This tasted ok but really wasn't very "quiche-y" with only 1 egg and thick white sauce. I added onion, garlic, and red pepper and think it would have been bland without them. I used one small zucchini and one small yellow squash and it wasn't too much.
  3. Purple_Sea_Bait
    Great quiche recipe! I added about a 1/2 cup more bread crumbs and 1/4 cup of feta cheese. Wonderful!
  4. Ivy Food Sleuth
    Bergy, so many times when I spot a great recipe here, it is yours! I followed yours except I used chopped broccoli. thanks again for another yummy one. Ivy
  5. Northern Star
    This was really good. I used freshly grated parmesan instead of romano because that is what I had on hand. I also used a combination of yellow and green squashes. The nutmeg adds so much flavor. Thank you for a keeper.
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