Community Pick
Zucchini Mozzarella Quiche
"This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp."
photo by trishypie
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups zucchini, sliced thin
- 1 cup onion, sliced
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 1⁄2 teaspoons salt
- 4 beaten eggs, beaten
- 1 cup milk
- 1 cup heavy cream
- 1⁄2 cup mozzarella cheese, shredded
- 1 (10 inch) pie crusts
directions
- Sauté zucchini, onion and garlic in olive oil until tender.
- Season with salt.
- Cover bottom of pie crust with this mixture.
- Combine remaining ingredients and pour into pie shell.
- Bake in preheated oven at 375° for 30-35 minutes until custard is set.
- Serve hot or cold.
- I have had this hot and cold and is good either way!
Questions & Replies
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Reviews
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I'd like to address the problem of the RUNNY, WATERY quiches some of you mentioned while making this very tasty dish.<br/>First of all as you know zuchinni does have alot of water in it and when you cook it it releases all that water hence all of the quiches out there that ended up runny is because the zuchinni wasn't prepared right.<br/>What I do is grate my zuchinni the night before I want to make this quiche, sprinkle some salt over it and work it in all over really well (the salt helps release the water) then I put it in a colander in my kitchen sink so all the water slowly drains out over night. When I'm ready to use it I squeeze out any remaining water and then follow the rest of the recipe.<br/>This should take care of the runny part...don't worry about substituting 2% milk etc for the cream because that shouldn't affect the outcome, I use 2% milk and I add some cottage cheese for the creaminess. <br/>My other suggestion is not to substitute the chedder cheese, zuchinni can be a bit bland so you need a cheese with a bit if a bite to it. I also use alot of garlic and a bit of dill for flavour.<br/>Last but not least don't forget to pre-bake your crust because otherwise the bottom won't bake and it will end up soggy . -
This quiche was creamy and perfectly textured. I used fresh chopped spinach instead of the zuchinni, wilting it in the saute pan after the onions and garlic. I didn't have any heavy cream, so I used two cups of half and half, which worked just fine. This is a wonderful, versatile recipe. -
We have made this recipe many times. It is already a family favorite. We have substituted more eggs, more garlic, half and half, whole milk, additional vegetables, cheddar cheese, etc. The basic recipe is a very good one: we have been pleased with all results. The one improvement that we consistently use is to cover the top with additional shredded cheese. A baked cheese topping is always wonderful. Thank you for a FANTASTIC easy recipe that everyone in the family enjoys!!! -
I have to agree that this quiche is really great! I used half and half instead of the heavy cream, and I also prebaked the piecrust for more crisp. Thanks! -
Made your Zuchinni Quiche & a Ham Brocclie & Swiss for a Xmass brunch at work ! Your Zuchini was a big hit over mine :0) SO ~ it wasn`t just me that truly enjoyed the great taste and creamy texture of your Quiche ! If I could you would get there % Stars also :O) This is one in my book ~ POKER ~
see 28 more reviews
Tweaks
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I'd like to address the problem of the RUNNY, WATERY quiches some of you mentioned while making this very tasty dish.<br/>First of all as you know zuchinni does have alot of water in it and when you cook it it releases all that water hence all of the quiches out there that ended up runny is because the zuchinni wasn't prepared right.<br/>What I do is grate my zuchinni the night before I want to make this quiche, sprinkle some salt over it and work it in all over really well (the salt helps release the water) then I put it in a colander in my kitchen sink so all the water slowly drains out over night. When I'm ready to use it I squeeze out any remaining water and then follow the rest of the recipe.<br/>This should take care of the runny part...don't worry about substituting 2% milk etc for the cream because that shouldn't affect the outcome, I use 2% milk and I add some cottage cheese for the creaminess. <br/>My other suggestion is not to substitute the chedder cheese, zuchinni can be a bit bland so you need a cheese with a bit if a bite to it. I also use alot of garlic and a bit of dill for flavour.<br/>Last but not least don't forget to pre-bake your crust because otherwise the bottom won't bake and it will end up soggy .
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Ok so my grocery store had really crappy Zucchini, so I got asparagus and some mushrooms instead. I sauteed the Mushrooms with the garlic and olive oil and then steamed the asparagus...mixed it all up, baked it for 35 min. and it wasn't done, so i baked it for 10 more min. and it wasn't done, so i baked it for another 10 min and it was done. (maybe my MIL's Oven was off)Any who, we cut into the quiche and it was very watery....so not sure if it was due to me using asparagus or what...tasted pretty good....but it seemed like it didn't set..... So not sure if my mishap was due to me or not.....otherwise it tasted great...
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This was delicious! We substituted a package of frozen spinach for the zucchini, which I fried with the onions to remove the excess moisture. I used one cup half and half and one cup of soy milk, and substituted jalapeno monteray jack for the mozzarella. We also added some ham. We ended up getting two quiches out of this and they took about an hour to bake. I also broiled it to get it nice and brown on top! Wonderful quiche - Thanks for posting!
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This quiche was creamy and perfectly textured. I used fresh chopped spinach instead of the zuchinni, wilting it in the saute pan after the onions and garlic. I didn't have any heavy cream, so I used two cups of half and half, which worked just fine. This is a wonderful, versatile recipe.
