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.
Provided by Theresa P
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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!
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
- Bake in preheated oven until eggs are set, about 30 minutes.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g
CRUSTLESS SWISS CHARD QUICHE
I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!
Provided by Keeferop
Categories Savory Pies
Time 1h
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
- Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
- Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
- Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
- Pour into a pie dish that has been sprayed with nonstick cooking spray.
- Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Nutrition Facts : Calories 177.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 116.2, Sodium 446.2, Carbohydrate 6.4, Fiber 0.5, Sugar 0.7, Protein 11.8
PROVENçAL ZUCCHINI AND SWISS CHARD TART
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield One 10-inch tart, serving eight to ten
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
- Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
CHARD QUICHE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
- Rinse the Swiss chard and chop it fine.
- Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
- Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
- Bake about 40 minutes, until puffed and browned. Serve warm or cool.
SWISS CHARD AND MOZZARELLA QUICHE IN ZUCCHINI CRUST
Vegetarian quiche baked in zucchini shells. Zucchini should be about 12 inches long and 3-4 inches in diameter.
Provided by Matthew Valleau
Categories Breakfast Eggs
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
- Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
- Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
- To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.
Nutrition Facts : Calories 475 calories, Carbohydrate 38.4 g, Cholesterol 144.3 mg, Fat 27.9 g, Fiber 3.7 g, Protein 18.2 g, SaturatedFat 12.8 g, Sodium 597 mg, Sugar 8.3 g
SWISS CHARD QUICHE
Vacherin Cheese is made in the Valais region of Switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. Food.com must have never heard of Vacherin cheese (wouldn't let me list as such), so I listed as Fontina. The original recipe comes from the Seattle Times, March 2011.
Provided by BakinBaby
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
- In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
- Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
- Bake for 20 minute at 400 degrees.
- Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
- Serve warm or cool.
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QUICHE LORRAINE WITH ZUCCHINI CRUST - EATINGWELL
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5/5 (5)Total Time 1 hr 30 minsServings 6Calories 209 per serving
- To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir together zucchini, 1 egg, Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
- To prepare filling and bake quiche: Evenly scatter bacon, Jarlsberg and scallions over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, salt, pepper and nutmeg. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.
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