CRUSTLESS ZUCCHINI QUICHE
Easy to make and even zucchini haters love this. Freezes well and reheats well. Great to take to holiday dinners. It won a blue ribbon. Photo adapted from Just a Pinch.
Provided by LizCl
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
- Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.
Nutrition Facts : Calories 391.5, Fat 30.4, SaturatedFat 7.7, Cholesterol 141.7, Sodium 842.5, Carbohydrate 17.9, Fiber 1.4, Sugar 4.9, Protein 12.4
ONE-SKILLET CRUSTLESS ZUCCHINI QUICHE
For anyone like me looking for a few more healthy dinner recipes, this is a nice addition. Very convenient as everything is cooked (and baked) in one skillet! I salt and pepper to taste. Great when served with red grapes.
Provided by kindcook
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large iron skillet.
- Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
- Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
- Turn off heat.
- Add beaten eggs to vegetables and mix well.
- Sprinkle cheese on top and put skillet into oven.
- Bake at 400 F for 25 minutes.
- Cut into wedges to serve.
Nutrition Facts : Calories 200.7, Fat 13.4, SaturatedFat 5.1, Cholesterol 200.9, Sodium 172, Carbohydrate 8.8, Fiber 2.3, Sugar 5.6, Protein 12.6
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!
ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE
This is just what I created for breakfast this morning. It's summer so we're having zucchini for breakfast, lunch and dinner, snacks and in our dreams. Throw in whatever cheese you have on hand. Don't have jalapenos? Use fresh herbs. Anything goes!
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Saute the onion, zucchini and jalapeno until soft.
- Season with salt and pepper.
- Beat your eggs into a large (4-6 Cup) measuring bowl.
- Add enough milk or cream to measure 2 cups.
- In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
- Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
- Remove from the oven and let rest about 5 minutes before cutting into it.
- Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.2, SaturatedFat 6, Cholesterol 166.5, Sodium 189.5, Carbohydrate 6.2, Fiber 0.9, Sugar 2.1, Protein 11.1
CHEESY ZUCCHINI QUICHE
Make and share this Cheesy Zucchini Quiche recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ZUCCHINI CRUSTLESS QUICHE
Make and share this Zucchini Crustless Quiche recipe from Food.com.
Provided by KLHquilts
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Using half the butter, grease a pie plate and coat with bread crumbs.
- Heat olive oil in large skillet. Add onion and garlic and saute for 10 minutes. Add dice dtomatoes and saute another 5 minutes. Raise heat to high; mix in zucchini, fennel seed, and salt and pepper to taste. Cook until zucchini is just tender (no more than five minutes).
- Remove from heat and cool for five minutes.
- Beat eggs. Stir in milk, then add the cooled zucchini mixture to it. Pour half the mixture into pie plate, layer all fo the Swiss cheese, then pour on remaining vegetable mixture. Sprinkle with Parmesan. Dab top with remaining butter.
- Bake for 30 minutes, or until top is golden brown. Let stand five minutes before serving.
Nutrition Facts : Calories 328.6, Fat 20.9, SaturatedFat 10, Cholesterol 199.6, Sodium 282.3, Carbohydrate 18.6, Fiber 3.2, Sugar 6.5, Protein 18.6
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