Zucchini Quiche Recipe
A Taste of Home Recipe
Prep: 20 min. Bake: 55 min.
1 unbaked pie pastry (9 inches)
1 pound zucchini, thinly sliced
2 tablespoons butter
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Prick bottom of pastry with a fork. Bake at 425° for 7 minutes. Reduce heat 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 bowl, combine 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. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 306 calories, 21 g fat (11 g saturated fat), 129 mg cholesterol, 499 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.