Italian Tomato Zucchini Quiche Recipes

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ITALIAN TOMATO ONION QUICHE

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13



Italian Tomato Onion Quiche image

Steps:

  • In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

Nutrition Facts :

6 medium fresh mushrooms, thinly sliced
2 teaspoons canola oil
1 sheet refrigerated pie pastry
2 cups shredded part-skim mozzarella cheese
1 cup sliced sweet onion
3 medium plum tomatoes, seeded and thinly sliced
1/2 cup shredded Parmesan cheese
6 large eggs
1 cup half-and-half cream
1 teaspoon ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

ITALIAN ZUCCHINI QUICHE

I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish.

Provided by Bergy

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15



Italian Zucchini Quiche image

Steps:

  • Heat oven to 350°F.
  • Heat the olive oil in a skillet and saute zucchini, onions and garlic.
  • Season with salt and set aside.
  • Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
  • Place zucchini mixture in the pie shell.
  • Add egg mixture and 4 tbsp of the tomato sauce.
  • Bake 35 minutes or until set.
  • Sprinkle with the mozzarella, return to the oven until cheese melts.
  • Heat tomato sauce and serve with the quiche.

Nutrition Facts : Calories 404.7, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.6, Sodium 1303.2, Carbohydrate 29.9, Fiber 3.6, Sugar 9.8, Protein 19.7

2 cups zucchini, thinly sliced
1 cup onion, thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
2 medium tomatoes, peeled and chopped
1 cup tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1 jalapeno pepper, chopped (optional)
2 cups small curd cottage cheese
3 eggs
3/4 cup milk
1/2 cup mozzarella cheese, grated (you may use low fat)
1 unbaked 10-inch pie shell

ITALIAN TOMATO ZUCCHINI QUICHE

Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Recipe #11326. Nice tasty quiche.

Provided by Bergy

Categories     Lunch/Snacks

Time 58m

Yield 6 serving(s)

Number Of Ingredients 14



Italian Tomato Zucchini Quiche image

Steps:

  • In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
  • Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
  • Mix together the eggs, milk and cottage cheese; mix well.
  • Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
  • Bake in 350°F oven for 35 minutes.
  • Sprinkle on the cheese and return to the oven to melt the cheese.
  • Warm the tomato sauce and serve with the quiche wedges.

2 cups zucchini, skin on, thinly sliced
1 cup onion, thinly sliced
2 garlic cloves, minced (optional)
3 tablespoons olive oil
1 teaspoon salt
2 medium tomatoes, peeled and chopped
1 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
2 cups small curd cottage cheese
3 eggs, beaten
3/4 cup milk
1/2 cup mozzarella cheese, grated
1 (10 inch) pie shells, unbaked

ITALIAN QUICHE

I got this one from Cucina (yet again) but I have great reasons to post this recipe. Why dont you give it a try and see for yourselves. This quiche freezes really well so you might want to make another quiche and freeze it for another great meal or just in case you get asked for more.

Provided by Pinaygourmet 345142

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Italian Quiche image

Steps:

  • Pre-heat oven to 350°F.
  • Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
  • Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
  • Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
  • Pour egg mixture over the vegetables.
  • Bake for 30 minutes or until set.
  • Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
  • Serve hot with green salad.

Nutrition Facts : Calories 723.7, Fat 60.7, SaturatedFat 21.6, Cholesterol 293.9, Sodium 839, Carbohydrate 26.7, Fiber 2.7, Sugar 5.9, Protein 21.4

4 eggs
3/4 cup cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon dried oregano
1/4 cup medium cheddar, coarsely grated
3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 small white onion, finely chopped
2 small zucchini, sliced (one green,one yellow)
1 cup fresh spinach, squeezed dry and chopped
1 pre-baked 9 inch pie shell
3 bocconcini, sliced
3 Italian plum tomatoes, peeled, seeded and sliced
4 fresh basil leaves, snipped
1/2 cup pine nuts, toasted

CRUSTLESS ZUCCHINI AND TOMATO QUICHE

Make and share this Crustless Zucchini and Tomato Quiche recipe from Food.com.

Provided by Annette1

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11



Crustless Zucchini and Tomato Quiche image

Steps:

  • Sauté zucchini and onion until soft.
  • Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
  • Add salt and pepper, oregano, and then top with shredded cheese.
  • Combine eggs and milk pour on top.
  • Bake at 350°F for 45 minutes or until set.

Nutrition Facts : Calories 145.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 97.3, Sodium 272.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 7.5

2 cups zucchini, sliced thin
1/2 cup onion, thin sliced
2 tablespoons olive oil
1 large tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
3 eggs, beaten
1 cup milk

ZUCCHINI AND TOMATO QUICHE

Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 12



Zucchini and Tomato Quiche image

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
  • To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
  • Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
  • In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
  • Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
3 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
3/4 cup sliced onions
3/4 cup thinly sliced zucchini (approximately 1 medium zucchini)
1/4 cup thinly sliced red bell pepper (optional)
1/2 cup seeded and 1/2-inch cubed tomatoes
1 cup shredded Gruyère, provolone, or Swiss cheese (all work well, so choose your favorite!)
3 large eggs
1 1/2 cups half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

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