Best 5 Sharyns Zucchini Quiche Recipes
Sharyn's zucchini quiche is a delightful and savory dish that offers a perfect balance of flavors and textures. This quiche is a versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover zucchini and other vegetables. The combination of zucchini, cheese, and eggs creates a creamy and flavorful filling, while the crust provides a crispy and flaky base.
Here are our top 5 tried and tested recipes!
ZUCCHINI QUICHE
Make and share this Zucchini Quiche recipe from Food.com.
Provided by Quick n Easy Recipes
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until golden.
- Mix cheese with zucchini and onion.
- Add the remaining ingredients, Mix well.
- Pour into a 9-inch greased pie plate. (No crust needed!)
- Bake at 350 degrees for about 30-35 minutes or until center is set.
- Serve with a salad for a light meal.
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.
SHARYN'S ZUCCHINI QUICHE
This is freezable and great to take to someone else too. I make a few and freeze them and then I can use them as needed. It's best to grate the zucchini ahead and freeze. That way by the time you use it, it'll have time to drain. They are usually very watery.
Provided by April Lynne
Categories Breakfast Quiche
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix zucchini, Swiss cheese, eggs, biscuit baking mix, canola oil, salt, and Italian seasoning in a large bowl until well blended; pour mixture into a large pie dish.
- Bake until browned and eggs are set, about 35 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 14 g, Cholesterol 106.7 mg, Fat 19.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.6 g, Sodium 426.2 mg, Sugar 2.4 g
SHARYN'S ZUCCHINI QUICHE
This is freezable and great to take to someone else too. I make a few and freeze them and then I can use them as needed. It's best to grate the zucchini ahead and freeze. That way by the time you use it, it'll have time to drain. They are usually very watery.
Provided by April Lynne
Categories Breakfast Quiche
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix zucchini, Swiss cheese, eggs, biscuit baking mix, canola oil, salt, and Italian seasoning in a large bowl until well blended; pour mixture into a large pie dish.
- Bake until browned and eggs are set, about 35 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 14 g, Cholesterol 106.7 mg, Fat 19.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.6 g, Sodium 426.2 mg, Sugar 2.4 g
ZUCCHINI QUICHE
I make this recipe for almost any occasion-it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! -Dorothy Collins, Winnsboro, Texas
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 306 calories, Fat 21g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 499mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- For a crispier crust, pre-bake the pie crust for 10 minutes before filling it.
- Don't overbeat the eggs. Overbeaten eggs can make the quiche tough.
- Use fresh, high-quality ingredients. The better the ingredients, the better the quiche will be.
- Don't overcook the quiche. Overcooked quiche will be dry and rubbery.
- Allow the quiche to cool slightly before serving. This will help the quiche to set and make it easier to slice.
Conclusion:
Zucchini quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With so many different variations, there's sure to be a zucchini quiche recipe that everyone will enjoy.
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