↞ recipe box start page
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Zucchini Filling
2 tsp extra-virgin olive oil
2 medium zucchini, grated
1 small onion, halved and sliced thin
1 garlic clove, minced
1/4 tsp salt
1/4 cup chopped fresh basil
1 1/2 tsp flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded fontina or Monterey jack cheese
Cheesy Pie Crust (recipe follows)
For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool 5 minutes. Toss with basil and flour until combined.
For the custard and crust: Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.
Serves 8
NOTE: Grate only the flesh of zucchini and discard the seeds and core. The quiche will keep in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.
view more member recipes
ZUCCHINI QUICHE
view my recipes
print
save
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Zucchini Filling
2 tsp extra-virgin olive oil
2 medium zucchini, grated
1 small onion, halved and sliced thin
1 garlic clove, minced
1/4 tsp salt
1/4 cup chopped fresh basil
1 1/2 tsp flour
Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded fontina or Monterey jack cheese
Cheesy Pie Crust (recipe follows)
For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool 5 minutes. Toss with basil and flour until combined.
For the custard and crust: Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.
Serves 8
NOTE: Grate only the flesh of zucchini and discard the seeds and core. The quiche will keep in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Quiche With Bacon And Zucchini
by suemunzlinger
•1 (9-inch) refrigerated pie dough round (from a 15-oz package) or make your own •1/4 lb sliced bacon, coarsely chopped •2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise
by suemunzlinger
•1 (9-inch) refrigerated pie dough round (from a 15-oz package) or make your own •1/4 lb sliced bacon, coarsely chopped •2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise
Bacon And Zucchini Quiche
by ICOOK2
Makes one 10-inch quiche 6 tablespoons all-purpose flour, plus more for work surface 1/2 recipe flaky tart dough 10 large eggs 2 cups creme fraiche 2 cups whole milk 2 teaspoons salt 1
by ICOOK2
Makes one 10-inch quiche 6 tablespoons all-purpose flour, plus more for work surface 1/2 recipe flaky tart dough 10 large eggs 2 cups creme fraiche 2 cups whole milk 2 teaspoons salt 1
Herbed Zucchini And Feta Quiche With A Brown Rice Crust Cc
by ICOOK2
Ingredients: 2 cups cooked brown rice 1/4 cup graviera (or gruyere, grated) 1 egg 4 eggs 1/2 cup milk 2 cups zucchini (grated, squeezed and drained) 1/4 cup herbs (such as dill, mint, parsley,
by ICOOK2
Ingredients: 2 cups cooked brown rice 1/4 cup graviera (or gruyere, grated) 1 egg 4 eggs 1/2 cup milk 2 cups zucchini (grated, squeezed and drained) 1/4 cup herbs (such as dill, mint, parsley,
view more member recipes