Community Pick
Zucchini Quiche
37
People talking
- Ready In:
- 1hr 5mins
- Serves:
- Units:
37
People talking
ingredients
- 1 1⁄2 lbs zucchini, grated and well drained
- 1 medium onion, chopped fine
- 1⁄2 lb sharp cheddar cheese, grated
- 1⁄4 lb swiss cheese, grated
- 4 eggs, beaten
- 1⁄2 cup half-and-half
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- black pepper
directions
- Saute onion in butter until golden.
- Mix cheese with zucchini and onion.
- Add the remaining ingredients, Mix well.
- Pour into a 9-inch greased pie plate. (No crust needed!)
- Bake at 350 degrees for about 30-35 minutes or until center is set.
- Serve with a salad for a light meal.
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Quick and easy recipe. I added a crust (par-baked pie crust) and used 1 C Mushrooms and whatever shredded cheese I had on hand. Looks good so far, it isn't out of the oven yet.1Reply
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I liked the recipe a lot, but I did change some things about it, for example, I didn't have the cheeses on hand that this recipe called for so I used what I had on hand, feta and Parmesan cheese. Additionally, to get out the moisture from the zucchini, I mixed 1/2 teaspoon of salt into the shredded zucchini and let it stand for 30 minutes and then squeezed it out in a colander because of this and the feta, I didn't add any other additional salt. As one of the reviewers suggest I added some fresh thyme and garlic. Mine took about 50 minutes to bake, could have been the cheeses I used though. I served it with potato wedges which I did alongside it in the oven and it was delicious. Thanks!4Reply
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This is a great basic quiche. Didn't miss the crust at all. I think I would add some thyme next time as well as some garlic salt. I also couldn't help thinking it would be great with some chopped walnuts added to it as well as some sliced cooked potatoes. It also would be a great brunch dish - made in ramekins. I also would sprinkle some parmesan on top towards the end of the baking time. I will definitely be making this again very soon. Thanks for posting.Reply
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This was delicious. We had friends over for dinner and adults and kids all went back for seconds. We had yellow squash from the garden, so we subbed with that. Next time, I think I will add some fresh thyme for more flavor.<br/><br/>Also, we had to cook it for about 50 min--and had to use a 10 inch pie pan. Maybe my squash was more tightly packed.1Reply -
Yum this is a great recipe... because I live alone I made mine in small ramekins, and added a couple of rashers of vege bacon and 2tbsp sweet thai chilli sauce for extra flavour. This one is definitely going in my recipe book!Reply
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