From the Oven

Italian Zucchini Quiche

Prep Time: 10 min  |  Cook Time: 45 min  |  Servings: 6  |  Calories: 305
0 Reviews
Italian Zucchini Quiche
Prep Time
10 min
Cook Time
45 min

This quiche makes a tasty treat whether you’re preparing a snack, appetizer or main meal. It’s filled with sliced zucchini sautéed with fresh herbs and spices and sprinkled with Sargento® Shredded 4 Cheese Pizzeria along with a fluffy egg mixture that bakes perfectly in your oven.

  • 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
  • 4 eggs
  • 1 cup half-and-half or milk
  • 1/8 tsp. grated nutmeg
  • 1/2 cup thinly sliced green onions
  • 1 cup (4 oz.) Sargento® Shredded 4 Cheese Pizzeria
  • 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese, divided
  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.

Serving Size 6

Calories 305

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 19.70g 31%
Sat. Fat 8.60g 40%
Mono Unsat. Fat 7.60g
Poly Unsat. Fat 1.90g
Cholesterol 150mg 50%
Sodium 459mg 21%
Total Carbohydrate 17g 5%
Dietary Fiber 1g 4%
Sugars 0g
Protein 15g
Vitamin A 99RE
Vitamin C 10mg 17%
Calcium 300mg 29%
Iron 2mg 11%