Best 3 Zucchini Mozzarella Quiche Recipes

Zucchini mozzarella quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with fresh zucchini, mozzarella cheese, eggs, and milk, and can be customized with a variety of other ingredients, such as ham, bacon, or vegetables. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, zucchini mozzarella quiche is sure to please everyone at the table.

Let's cook with our recipes!

ZUCCHINI MOZZARELLA QUICHE

Zucchini Mozzarella Quiche image

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

Ingredients

2 cups zucchini, sliced thin
1 cup onion, sliced
3 tablespoons olive oil
1 garlic clove, crushed
1 1/2 teaspoons salt
4 beaten eggs, beaten
1 cup milk
1 cup heavy cream
1/2 cup mozzarella cheese, shredded
1 (10 inch) pie crusts

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!

PIZZA QUICHE (ZUCCHINI, TOMATO, MOZZARELLA) CRUSTLESS!

Pizza Quiche (Zucchini, Tomato, Mozzarella) Crustless! image

I made this up last night and everyone said it tasted like pizza. It's an easy light meal, and vegetarian too! It's best to use a beefsteak or slicing tomato, less seeds and liquid.

Provided by newmama

Categories Breakfast

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 eggs
3/4 cup milk
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder (to taste)
salt and pepper
1 medium zucchini, chopped
1 1/2 cups mozzarella cheese, shredded
1 tomatoes, sliced thin

Steps:

Whisk eggs, milk and herbs together.
add salt, pepper and garlic powder to taste.
scatter zucchini and cheese in a greased pie plate and pour egg mixture over it.
top with sliced tomato (and grated parmesan if you want!).
bake at 375 for 40 minutes until gold and puffy.
cool 15 minutes before slicing.

SWISS CHARD AND MOZZARELLA QUICHE IN ZUCCHINI CRUST

Swiss Chard and Mozzarella Quiche in Zucchini Crust image

Vegetarian quiche baked in zucchini shells. Zucchini should be about 12 inches long and 3-4 inches in diameter.

Provided by Matthew Valleau

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
5 leaves Swiss chard including stems, roughly chopped
½ teaspoon tarragon
5 fresh basil leaves, roughly chopped
salt and black pepper to taste
6 1-inch fresh mozzarella balls, quartered
1 large zucchini
2 eggs
1 cup milk
3 tablespoons butter
1 ½ cups dry bread crumbs

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

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large, as they can be watery and have a tough texture.
Use a sharp knife to cut the zucchini. This will help to prevent the zucchini from tearing and will give you clean, even slices.
Don't overcrowd the quiche pan. If you're using a 9-inch quiche pan, you should use no more than 2 cups of zucchini. If you use too much zucchini, the quiche will be too dense and won't cook evenly.
Use a variety of cheeses. This will give the quiche a richer, more complex flavor. Some good options include mozzarella, cheddar, Parmesan, and Gruyère.
Don't overcook the quiche. The quiche is done when the center is just set. If you overcook the quiche, it will be dry and tough.

Conclusion:

Zucchini mozzarella quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini. With its creamy filling, flaky crust, and cheesy topping, this quiche is sure to be a hit with everyone who tries it.