| Crust-less Zucchini Quiche 4
3 cups of chopped zucchini, fresh or frozen
One 4 ounce can of mushrooms, drained
1 chopped onion
1 1/2 cloves garlic, minced
1 1/2 tablespoon of butter
1/4 teaspoon of ginger
3 eggs
2 1/2 cups of grated Swiss cheese
2 teaspoons of grated Italian cheese
Salt and pepper to taste
1 tablespoon of dry sherry or substitute
lemon juice
3/4 teaspoon of basil
1/4 teaspoon of thyme
3/4 teaspoon of oregano
Toasted very fine bread crumbs for coating a 9-inch fluted pie plate and for topping |
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Melt butter. Add chopped onions, garlic, zucchini, mushrooms; sauté. Beat eggs, add wine and seasonings. Mix, then add vegetables and cheese. Pour into buttered and crumb-coated deep dish pie plate. Sprinkle crumbs on top. Bake at 350ºF. for 40-45 minutes or until knife comes out clean.
Zucchini Quiche 5
One 9 inch pie crust
1 teaspoon of Dijon mustard
2 eggs, beaten
2 cups of shredded Mozzarella cheese
4 cups of sliced zucchini
1 cup of chopped onion
2 tablespoons of parsley
1/2 stick of butter
1/2 teaspoon of basil
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
Spread mustard in pie crust. Mix egg and cheese together. Sauté zucchini, spices and onions in 1/2 stick butter. Add to egg and cheese mixture. Pour in pie crust and bake at 350ºF. for 35 to 40 minutes. Zucchini Quiche 6
3-4 cups of zucchini, shredded
1 medium onion, chopped
1 cup of Bisquick
4 large eggs
1/2 cup of vegetable oil
1/2 cup of Parmesan or Romano cheese
1/2 teaspoon of marjoram
1 teaspoon of parsley
1/4 teaspoon of salt
1/2 teaspoon of pepper
Mix all ingredients together. Pour into buttered 10-inch pie plate. Bake 35-40 minutes at 350ºF. until golden brown. Serves 6. Zucchini Quiche 7
4 cups of thinly sliced zucchini
1 cup of chopped onions
2 tablespoons of margarine
2 tablespoons of parsley flakes
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of garlic powder
1/2 teaspoon of basil leaves
1/4 teaspoon of oregano leaves
2 eggs, well beaten
3 cups of shredded Mozzarella
8 ounces of refrigerator crescent rolls
2 teaspoons of Poupon mustard
Heat oven to 375ºF. In large skillet cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl combine eggs and cheese; mix well. Stir in cooked vegetable mixture. Separate dough into 8 triangles. Place in ungreased 2 quart baking dish (12"x8") or 11" quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour egg-vegetable mixture evenly into prepared crust. Bake in 375ºF. oven for 18 to 22 minutes or until knife comes out clean. Let stand 10 minutes before serving. Serves 6. Back to quiche recipes |
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