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Italian Zucchini Quiche

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INGREDIENTS

  • 1 (9-inch) frozen deep dish pie crust
  • 2 tsp. butter
  • 2 tsp. olive oil
  • 1-1/2 cups thinly sliced zucchini
  • 1 tsp. dried basil or 2 tsp. fresh chopped basil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
 

DIRECTIONS

  • 1

    Place pie crust in preheated 450°F oven 5 minutes. Remove pie crust from oven; reduce heat to 350°F.

  • 2

    Heat butter and oil in large skillet over medium heat. Add zucchini; cook, stirring frequently 5 minutes. Remove from heat; stir in basil, salt and pepper.

  • 3

    Beat eggs, half-and-half and nutmeg in medium bowl; stir in green onions. Sprinkle Pizza Double cheese and 1/4 cup Parmesan cheese over bottom of partially baked crust; top with zucchini mixture. Pour egg mixture over all; top with remaining Parmesan cheese. Bake in preheated 350°F oven 45 minutes or until center is just set. Let stand 10 minutes before serving.

Italian Zucchini Quiche

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 303

Total Fat 20.4g

Saturated Fat 7.9g

Trans Fat 7.8g

Polyunsaturated Fat 3.7g

Cholesterol 150g

Sodium 496g

Carbohydrates 16g

Protein 14g

Dietary Fiber 1g

Vitamin A 99g

Vitamin C 10g

Calcium 289g

Iron 2g