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
Dash pepper
Paprika
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.
